CHICKEN CUTLETS KIEV RECIPE GUIDE
Rich and Russian (White Russian, obviously!), these are deep-fried buttery chicken breasts.
2 whole chicken breasts, split bread crumbs in half hot frying fat
4 T very cold sweet butter 4 wooden skewers
2 beaten eggs bling drumsticks)
Remove skin from chicken and take the meat from the bone. Flatten severely with the flat side of a meat cleaver.
Place a tablespoon of very cold butter at one end of the chicken fillet and roll slightly; insert a skewer and continue rolling to the end of the slice, securing firmly with thread.
Heat the frying fat to 370.
Slightly beat eggs, and dilute with 1 scant T water; dip the rolled cutlet in egg and in bread crumbs. Fry in the hot fat.
Unless the chicken cutlet is very thick, 5 minutes should be sufficient cooking time.
Fry chicken strips in olive oil over high heat, stirring constantly for 5 minutes.
Add everything else but cornstarch mixture, cover the pan and steam over medium heat for 5 minutes.
Stir in the cornstarch-water paste, using high heat and stirring vigorously and constantly to thicken the dish. Cook for 5 minutes. Serve at once with plenty of boiled rice.
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