De Volaille Cutlet: Alternative Chicken Kiev
Chicken Kiev is a breaded chicken breast that's similar to the Ukrainian or Russian Cotelette De Volaille, or the Polish Kotlet De Volaille. The garlic butter stuffing makes this chicken dish exceptional!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 4 chicken breasts
- 2 eggs
- 3 tbsp flour
- 1/2 cup breadcrumbs
- 1 clove garlic
- 1 tbsp dill
- 3 tbsp butter
- 4 slice cheese
- oil to fry
Instructions
- 1
Chop or mush your garlic, then mix with the softened butter along with dill. Separate in 4 portions.
- 2
Wash your chicken and tapping gently with a pestle flatten it into thin pieces. Sprinkle some salt on both sides.
- 3
Spread the butter in the center of the chicken and cover with a slice of cheese. Then roll it making a shaped oval cylinder tapering at the ends to form a cutlet.
- 4
On 2 plates spread flour and breadcrumbs. Then beat the eggs in the third deeper plate.
- 5
Sprinkle the cutlets with flour and coat with the beaten egg, then finally coat in breadcrumbs.
- 6
Fry in deep oil (or flipping constantly) for about 6 minutes. Then put them on a baking sheet and bake in the oven for about 12 minutes at 375 F.
- 7
Serve with sides of your choice. I like serving mine with a mushroom sauce.