The Kiev's cutlets

We cut off a small loin part from the chicken breast, in the remaining part we make a longitudinal slot, but not completely. We cut a little on the sides, in order to be able to open the breast.

We beat off the meat, especially the thick parts. Salt and pepper each breast.

Soften the butter, add pepper, salt, pre-chopped parsley. From the resulting mixture we sculpt sausages, of such a size that they can be wrapped in a fillet.

We put the sausages on the fillet and close the fillet with a small part, wrap the edges. Wrap tightly so that the oil does not seep out.

Roll the cutlets in flour, then dip in beaten egg, then roll in breadcrumbs.

We send the boned cutlets in deep fat and fry for 5 minutes.

We send the fried cutlets to the oven for 10 minutes, bake at a temperature of 200 degrees.