Cutlets in Kiev are known to everyone and, for certain, many people have at least a theoretical idea of ​​the complexity of the technology of their preparation, thanks to which, in part, this dish is covered with some secret. I suggest a little raise the mysterious veil and take a look at the process of preparing this dish.Ingredients:4 halves of chicken fillet2 tbsp. l. flour for culling2 eggs100 g breadcrumbs (~ 200 grams of loaf)vegetable oil for deep-fryingsalt pepperFilling:150 g of butter6-7 sprigs of dillsaltPreparation:Prepare the butter.Put soft butter in a container, add finely chopped dill and a pinch of salt. Stir and use four tablespoons to form four servings of butter. Put in the freezer for full congealing.Prepare the fillet.I want to replace that fillets should be small in weight, a half of not more than 200 grams, I had about 180 grams, and the cutlets were big, and if the breast is large, the cutlets will be huge.With halves fillets cut the inner small fillets. On the breast itself, make one incision vertical, then from it two incisions in the sides into the depths, and open the fillets in both directions. Salt and pepper. Cover with a foil, and gently snatch off the flat side of the hammer or rolling pin. Put the frozen oil in the middle. Cover with small fillets. Screw one edge. Then the second, to get a neat oblong cutlet.The resulting blanks put in the freezer for 20-30 minutes (and longer), so they better keep the shape when frying. Prepare breadcrumbs.To get 100 grams of prepared biscuits, I took 200 grams of loaf, cut the crusts, cut the bread in thin slices, dried in the oven, then chopped into a blender. Roll the cutlet in a thin layer of flour. Then in lightly whipped salted eggs. Then in breadcrumbs. Then again in the egg and in the breadcrumbs, the total is a double breading.Preheat the deep-frying oil. For deep frying, you need to pour oil so much that it completely covers the cutlets, that is, approximately 500-600 ml, or even more, depending on the size of the pan. The oil should be so warmed up that when you drop the cutlets there, it is very bubbly, fry the cutlet to an even golden crust on all sides for about 1-2 minutes. Transfer the fried cutlets to the shape, and put in a preheated to 180 degrees oven, cook for about 15-20 minutes.Serve the cutlet in Kiev immediately, with a knife and fork.When cutting cutlets, a fragrant oil flows out of it, into which it is necessary to actively dip diced cutlets. This is delicious!Bon Appetit!If you like our recipes put hats, write comments subscribe to the channel that would not lose a culinary masterpiece, as well as share with friends in sots.setyah!Subscription to the channel Culinary arts at https: //www.youtube.com/channel/UC2lD ...