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Ответ от Естественный Интеллект[гуру]
Chicken Kiev
When cutting the chops follows flavorful butter, and meat turns tender and just melts in your mouth!
Composition
to 2 servings
chicken or chicken, weighing ~ 1200 g,
Butter - 100-150 g,
eggs - 1-2 pieces,
The dried white bread / loaf or bread crumbs - 100-150 g,
parsley or dill
vegetable oil (for frying)
salt
freshly ground pepper
Preparation
We separate the chicken breast.
To do this, the chicken should be cleaned, dry and put back.
Separate the skin from the breast.
Knife to gently along the ribs, separating breast along with the humerus.
You need to separate the wing, notched at the joint.
Humerus clean with a knife from the meat.
In the same way to cut off the other wing (humerus leaving on chicken fillet) and completely separated from the breast of chicken.
Next, you need to separate the chicken from the bones.
To do this, deep incisions along the keel bone on both sides of the dice.
Then turn the breast fillets and cut along the edges.
Separate the sirloin.
From one chicken breast should have two large fillets (with bone), and two small fillets (tenderloins can be easily separated from the large).
Carefully cut into two bone tip.
In a small fillet to remove the tendon (to meatballs not deformed during frying).
Along the large fillets make a shallow incision, also make shallow cuts right and left, not cutting the fillets through.
Filet open like a book, put between two layers of plastic wrap and gently discourage.
In the same way, very carefully, to repel small fillets (tenderloins more tender, so beat it very carefully to avoid tearing).
Add fillets and cook in the direction of the filling.
Parsley or dill finely chopped.
Softened butter mixed with chopped herbs, salt and form with two tablespoons of "bumps" of oil.
Put the "bumps" in the freezer for 5-7 minutes (this is necessary in order to slightly oil hardened and not followed from the frying cutlet).
Conceded little fillets with salt and pepper. In the middle of a large fillet put "bump" from the oil.
Cover tenderloins.
And gently close the butter chicken on all sides, forming a patty elongated shape.
* The cutlet should be no holes, otherwise the oil will be spilled. If the chicken Kiev are preparing for the first time, and the hand is not enough "stuffed" in the preparation of these dishes, you can take another half a chicken breast, and to have it put on the case of "emergency." If, during cooking chicken Kiev produced holes (large or small holes), they can be "patched" this extra fillet.
Prepared to remove the patties in the freezer for ~ 7-10 minutes (so they will be better to keep the shape).
Prepare two plates or bowls.
* Upon request, burgers can first roll in flour and continue to prepare the recipe.
In a break eggs and beat them lightly with a pinch of salt.
In another bowl pour the bread crumbs (if you use a little loaf The dried, it must be crushed in a food processor or grate).
Remove chops from the freezer and check again to all sides fillet cover the filling.
Dip cutlets into the eggs.
Then roll in bread crumbs.
Then again dipped in egg and then roll in bread crumbs - get a double breading.
In a deep frying pan or other suitable containers in size, heat vegetable oil (oil should be a lot of - ideally, the oil must cover the chops).
Frying pan with oil and gently heat well put meatballs in hot oil.
Fry the patties on both sides until golden brown about 5 minutes.
Carefully, using the skimmer, remove the meatballs from the oil and shift to a small baking sheet.
Put pan in preheated ~ 180-190 ° C oven and cook until ready about 10 minutes.
Remove from the oven and immediately serve.
You can apply for garnish fried potatoes with canned green beans or fresh vegetables.
Enjoy your meal!