Chicken Kiev

4 pcs. chicken - fillet, or semi-finished

1 pcs. loaf yesterday

2 pcs. egg

120 g butter

400 g fat (vegetable oil, ghee, cooking oil) for frying

salt

potato pie - for garnish

For breading with white loaf cake cut, part of it is rubbed on a fine grater and dried in air.

Big chicken well discourage, incised longitudinal tendon and trying not to damage the integrity of the fillet, remove the film about krylnyh bones. On the incisions are placed finely broken-off pieces of flesh of poultry to prevent further leakage of oil. Salted.

The prepared fillets put a pat of butter, molded in the form of sausages and well frozen. Close finely chipped tenderloin wrapped edges and large so as to completely close the oil, with the edge of the pulp must find one another.

Preformed patty dipped in lezone (eggs with a little water), then breaded white paneer, paneer and again moistened.

Baton cut into slices and dried in a toaster.

Fried cutlet before the filing fried heated to 170 � C for 7-10 minutes, then heated in the oven until ready for another 5-7 minutes.

On the a la carte dishes put croutons on it - ready cutlet. Garnish potato pie.

How to choose a toaster. We will tell.