Kiev Chicken Cutlets

Kiev Chicken Cutlets
Yields 4
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Prep Time
1 hr 10 min
Cook Time
25 min
Prep Time
1 hr 10 min
Cook Time
25 min
  1. 70 g salted butter, softened
  2. small bunch of fresh dill, finely chopped
  3. 2 garlic cloves, crushed
  4. 2 chicken breast fillet
  5. 1 egg
  6. 1 tbsp milk
  7. 1 tsp salt
  8. 2 tbsp plain flour
  9. 4 tbsp breadcrumbs
  10. 1/2 tsp ground black pepper
  11. sunflower oil for deep frying
  1. Prepare a dill-garlic butter: mix together softened butter, chopped dill and garlic. Put in a plastic bag and freeze for 1 hour.
  2. Blitz the chicken fillet in a blender.
  3. Season with salt and pepper.
  4. Divide in 4 even parts. Place 1/4 butter in the middle, fold the edges so the butter is fully covered.
  5. In a separate bowl, slightly beat the egg, milk and 1/2 tsp salt.
  6. Prepare two plates - one with flour and another with breadcrumbs, 1/2 tsp salt and ground pepper.
  7. Heat the oil in a saucepan. Dip the chicken cutlet in a plate with flour, then with the egg mixture, then with the breadcrumbs, again with the egg mixture and then with breadcrumbs.
  8. Fry in the oil for 4 minutes each side. If the cutlet is not fully covered by the oil, continuously pour the hot oil on the top using spoon.
  9. Place the cutlets into the oven proof dish and cook in a preheated to 200C oven for 15 minutes.
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