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Kiev cutlet

Ingredients

Adjust Servings:

	2 chicken breast
	150 g butter
	1 tablespoon of dill
	150 g cheese
	70 g wheat flour
	150 g breadcrumbs
	2 egg
	for deep frying oil
	to taste salt
	to taste black pepper

Nutritional information

132 g

Protein

245 g

Fat

142 g

Carbs

3380

Calories

Kiev cutlet

Name: Kiev cutlet
Total time: 30 min
Yield: 4
Cuisine: Ukrainian
Ingredients: chicken breast: 2; butter: 150 g; dill: 1 tablespoon of; cheese: 150 g; wheat flour: 70 g; breadcrumbs: 150 g; egg: 2; oil: for deep frying; salt: to taste; black pepper: to taste

with cheese

Features:

Cuisine:

Ukrainian

30 min
Serves 4
Medium

Ingredients

2 chicken breast
150 g butter
1 tablespoon of dill
150 g cheese
70 g wheat flour
150 g breadcrumbs
2 egg
for deep frying oil
to taste salt
to taste black pepper

Directions

The Kiev cutlet (or Chicken Kiev) is a popular dish of Ukrainian origin that has become a symbol of Ukrainian cuisine. It is known for its rich, crispy coating and a juicy interior, typically stuffed with a flavorful dill-butter mixture.

Steps

Done

Making cutlets

1. Peel the chicken breasts and cut each piece of chicken breast in half lengthwise.
2. Cover the meat with cling film and beat until about 0.5 cm thick. Salt and pepper to taste.
3. Put a piece of butter, chopped dill, and cheese on the piece of meat and form a cutlet.
4. Beat the eggs until smooth, pour flour and breadcrumbs into separate containers.
5. First dip the cutlet in flour, then in beaten eggs, then in breadcrumbs, so that the entire surface of the cutlet is evenly covered with breading.
6. Heat vegetable oil for deep frying.
7. When the vegetable oil is hot enough, put the cutlets in the deep fryer and reduce the heat to below medium.
8. Turn cutlets constantly so that they cook evenly, about 10 minutes (but do not overcook, the breading should be golden), then remove the cutlets from the deep fryer and put them in the oven for 7 minutes at 390 °F (200 °C).
9. Remove the cutlets from the oven. Serve hot with mashed potatoes or baked vegetables of your choice.

Bon appetit!

Chef Hanna

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Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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Ingredients

Nutritional information

Kiev cutlet

with cheese

Ingredients

Directions

Steps

Making cutlets

Chef Hanna

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