Kiev style cutlets

Kiev style cutletsThe fillet should be slightly chopped up, salted, buttered, turned into a pipe-like form, Immersed into an egg and rolled in rusks, following which it should be toasted till there will appear a brown crust and the dish should be set into an oven for two to three minutes. The cutlets are well garnished with potatoes cut into fine stripes and green peas.

Chicken fillet — 800 g, butter — 120 g, one egg, wheaten rusks, some salt.

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