Cutlets, Kiev Manner

Cutlets, Kiev Manner - Russian Meat Recipe

How to Cook & Prepare Cutlets, Kiev Manner:

One 70 g chicken ¼ egg
breast per portion 25 g bread crumbs
30 g butter fat for deep frying

Separate the small breast fillet from the large one and remove the wishbone. Remove the skin and flesh from the wing bone, chop off the thick part of what might be termed the shoulder joint and then chop off part of the wing bone at a slant. Remove the membrane on the large and small fillets with a sharp knife, wetting it from time to time with cold water. Lay the large fillet flat on a dry carving board (this will keep the fillet from slipping) inside upward. Hold the fillet down with the left hand and with a knife cut away the outer sinew leaving no flesh on it. On the inside, slit the fillet through the middle from top to bottom on each side of the tendon. Cut the tendon in two or three places with a tap of the point of the knife. Pound the fillet slightly. Next remove the sinew from the small fillet as follows: hold down the sinew with the end of the knife blade nearest the handle
And with the left hand pull the flesh away and pound slightly.

Combine the butter, egg yolk and salt, shape into a sausage and chill. When firm put the roll of butter in the middle of the large fillet and cover it with the small one. Fold over the edges of the large fillet and shape like a cigar. Roll the cutlet in flour, dip in egging, crumb it then again dip it in egg and bread crumbs. Fry in deep fat until golden yellow, remove from the frying kettle and set it in a moderate oven for a few minutes. Serve the garnishing in tartlets

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	Broiled chicken with tkemali sauce		Cutlets, Kiev Manner