This chicken breast chicken Kiev recipe is incredibly popular. Every second restaurant in Kiev considers it its duty to include this dish in the menu. There are several explanations for this. Firstly, this dish is very tasty - a crispy thin crust, soft juicy chicken inside and ghee with fresh herbs that flows out when cut - it even sounds like music.

Secondly, the reason for the popularity is that you use a whole chicken fillet as the main ingredient, and no extra additives such as fatty lard, cheese or high-calorie mayonnaise are included in the Kiev cutlet for taste. Due to the fact that the chicken fillet is not grinded, it will retain all the juiciness and usefulness of the protein product for the body.

The history of the Kiev cutlet is complex and confusing, since even the Americans attribute the origin of the dish to their country, considering the name "Chicken Kiev", or "Chicken Kiev", the word for emigrants from Ukraine.

The Ukrainians claim that these chicken cutlets came to them in 1918, but did not achieve popularity. And only in 1947, during a banquet in honor of the return of the Ukrainian delegation from Germany, everyone liked the recipe for making Kiev cutlets and the dish quickly entered the restaurant menu. The ancestor of this dish was the French chef, wine merchant and pastry chef Nicolas Appert, who invented the côtelettes de volaille, juicy chicken breast cutlets.

How to cook Kiev cutlets at home - a recipe with a photo step by step

Ingredients

• Chicken breasts - 1 kg (3 fillets)
• Butter - 100 g
• Salt - 1 tsp. Spoon
• Black pepper - to taste
• Dill - 1 bunch
• Breadcrumbs - 100 g
• Flour - 100 g
• Egg - 2 pcs.
• Kefir - 2 tbsp. spoons
• Vegetable oil - for frying, about 300 ml

Cooking time 25 min + 20 min for roasting and 10 min for roasting

Output: 6 pieces

So, let's start cooking Kiev cutlets. A step-by-step recipe with a photo will tell you how to cook a hearty restaurant-level dinner for six from a kilogram of chicken fillet. The cooking process is simple and straightforward, the products are easy to buy in the supermarket or take from the kitchen shelf, it will not take much time, and the result will surpass the efforts.

Prepare all the ingredients for the Chicken Chicken Chicken Kiev. The recipe assumes that you will cook from fresh chilled fillets, and not frozen, since when defrosting, the juices contained in the meat will leak out and the cutlets will be dry. Traditionally, a Kiev cutlet is prepared from a chicken carcass, but if for some reason you cannot use chicken meat, you can make Kiev cutlets from minced pork.

First of all, you need to prepare the tender core of the Kiev cutlet. It is she who melts during frying and baking, making the chicken fillet juicy and aromatic-creamy from the inside. Combine soft butter and finely chopped dill in a deep bowl. If the butter is frozen, just from the refrigerator, heat it for 30 seconds in the microwave on medium heat.

Then spread a plastic bag or cling film on a flat surface and place all the dill oil in a rectangle on the bag. Wrap it so that the butter forms into a stick. Put it in the freezer for 40-50 minutes so that the butter freezes well, because in the recipe for Kiev cutlets at home, it will be our delicious filling.

Let's get down to the main ingredient of the Kiev cutlet. The classic recipe involves the preparation of a Kiev cutlet on the bone, but many chefs prepare a boneless cutlet from pure fillet. We will do the same, especially since the bone has a purely decorative function and has absolutely no effect on taste.

Select the fillet pieces before making the chicken cutlets. The meat should be of good quality, practically odorless, pale pink, dull color. It is better if the fillets and, as a result, all the cutlets are the same size, so they are evenly fried in the pan.

First, cut off a small fillet and cut it lengthwise in two. Then use a sharp knife to divide the remaining large fillet into two, also cutting lengthwise, parallel to the table. Thus, out of three fillets, you get six blanks for chicken Kiev cutlets - six large and six small.

Place a large chicken fillet on the board, cover it with cling film and beat a little. Try not to tear the fillets if there are holes - the filling will flow out through them during frying. The thickness of the meat should be 5-7 mm.

Prepare all the ingredients for the Kiev cutlet batter. Break eggs into the first bowl and add kefir. Stir and add a little salt. Pour flour into the second bowl (it is better to sift it before that). You can use white bread instead of flour as a breading for Kiev cutlets, finely crumbling it into a bowl. Pour the breadcrumbs into the third bowl. I have crackers from the store, but you can make them yourself by chopping stale bread in a blender.

Remove the filling for the Chicken Kiev cutlet from the freezer. The recipe with a step-by-step photo of fillet is designed for six cutlets, so we divide the filling into six cubes. Make sure the block of butter is no larger than the width of a large chicken fillet.

Now we will show how to wrap cutlets in Kiev. In order for the result not to disappoint you, it is very important to wrap the Kiev cutlet correctly, and the recipe will tell you step by step with a photo how to do it. Place the large fillets on a cutting board. Place a block of frozen dill butter on top of the wider part. By the way, if you put a slice of processed cheese instead of our butter filling, you will get very tasty Kiev cutlets with cheese, which, when cut, will melt appetizingly inside the cut cutlet.

Season the chicken fillet with salt and pepper over the entire surface. Cover the block of butter with a small chicken fillet, wrap the edges under the block, making a pocket.

Now, from a wide edge, wrap the cutlet in a roll so that all our butter filling remains inside the cutlet. In order not to think at the end why the Kiev cutlets are dry, we need to properly hide our oil in the layers of meat so that it does not leak out ahead of time.

So, there is a way to make delicious and juicy Kiev cutlets. This is the answer to the question why the Kiev cutlets are breaded in double breading. There are housewives who do not bread cutlets at all before frying or baking. This is a very big mistake, because it is thanks to the dense, thick breading of several layers that the juice remains inside the meat and the result is much better and tastier.

Dip the formed cutlet into flour, roll in it on all sides.

Then carefully transfer the floured cutlet into a mixture of egg and kefir, wet it on all sides so that the liquid covers the entire surface of the cutlet.

Immediately transfer the Kiev chicken breast cutlet back to the flour, with this we achieve the same double breading, thanks to which the crust will be crispy and the chicken meat will be juicy. Then transfer the product again to the egg with kefir, moistening it on all sides.

And the last step of the breading - roll the cutlet in bread crumbs. By the way, you can make your own bread crumbs for Kiev cutlets from bread. To do this, cut and dry the bread crusts, then place them in a blender and beat into crumbs. Roll in breadcrumbs well, on all sides.

So, how to fry Kiev cutlets in a pan? Heat the skillet with plenty of oil so that the chicken cutlets are about half submerged in the oil. Fry the patties on one side, without reducing the heat under the pan, until a beautiful golden brown crust forms, then turn the heat down a little, turn and fry for a few more minutes, then turn over to the third side, after the crust forms, turn the patty again and fry until browning. How much to fry the Kiev cutlets? In total, and depending on the size of the cutlets, the entire frying process takes 10-15 minutes.

Gently place the patties fried on four sides on a non-stick baking sheet and place in an oven preheated to 190-200 degrees for 10-15 minutes. So you will bring the chicken meat to readiness, even if it is unevenly fried somewhere in the pan. You can both fry and cook the Kiev cutlets in a multicooker using the "Fry" and "Bake" modes.

After the cutlets have been taken out of the oven, serve them immediately. As you can see in the photo, when cutting the cutlet, the middle, consisting of melted butter and fresh herbs, pours out appetizingly.

Serve fresh vegetables and your favorite sauce as a side dish for Kiev cutlets. Any sauce for Kiev cutlets is suitable - ketchup, adjika, or barbecue sauce and satsebeli. A potato side dish is also considered traditional, which is served in the form of mashed potatoes or fries.

Is it possible to freeze Kiev cutlets for future use

If you find that there are a lot of cutlets for your family as you did after forming, do not rush to fry them. After all, if the finished cutlets stand up, they will partially lose their taste characteristics - the breading will cease to be crispy, and the melted butter will be absorbed into the chicken meat and will not leak out when breaking.

Therefore, before frying the Kiev cutlets, I recommend freezing some of them in the freezer of your refrigerator. I think there is no need to answer why the Kiev cutlets are stored in the refrigerator - raw meat must be frozen in order to stop the possible reproduction of harmful organisms. You can always get them and in 20-25 minutes prepare a wonderful dish for dinner, practically without any effort.

How to fry cutlets in Kiev - semi-finished products in a pan

Remove the frozen Kiev cutlets that you prepared for yourself in the freezer from the freezer. You do not need to defrost them, you can immediately put them in a well-heated vegetable oil in a pan and fry on low heat under the lid a little longer than ordinary Kiev cutlets made from fresh chicken fillet.

Is it possible to bake Kiev cutlets in the oven without frying?

You can bake the breaded patties right away in a very preheated oven, bypassing the frying step. Of course, you will need much more time, as if you were cooking already fried patties, and you will not get that crispy crust. Of course, Kiev cutlets in the oven without roasting are much lower in calories and more healthy.

How many calories are in a Kiev cutlet

100 grams of ready-made cutlets prepared in the classical way contains 245 kcal. How many carbohydrates are in a Kiev cutlet? If you use a breading of flour, eggs and wheat bread crumbs, then the composition of the cutlet is as follows: Fat - 16.91 g, carbohydrates - 9.52 g, protein - 13.31 g.

Why are Kiev cutlets fried immediately

If you are not freezing the patties, try to fry them immediately after breading. The fact is that the juice that is released from the meat, if it is kept at room temperature for a long time, can "wash off" all the breading from the cutlet and the crust on the chicken Kiev cutlet will be with holes, which will affect the juiciness of the cutlet itself.

Other options for Kiev cutlets

Chicken Kiev - minced chicken recipe

How to cook Kiev cutlets at home

Pass the chicken breast through a meat grinder, add the spices, mix well and beat the minced meat, leaving it abruptly in a bowl so that the meat fibers "adhere" to each other and the cutlets fall apart during frying.

Next, we take the same steps as when preparing Kiev cutlets according to the recipe with the photo step by step, given above. Remove the prepared butter from the freezer and divide into equal parts according to the number of cutlets, and form the cutlets. The shape of Kiev cutlets is traditionally conical cylindrical, it is convenient to sculpt cutlets with wet hands. Make a minced meat cake in the palm of your hand, put butter on it and carefully cover with minced meat on all sides so that the butter does not appear anywhere.

Then coat each patty with a double breading and fry in a pan. It is necessary to fry the minced meat cutlets in boiling oil - in deep fat (oil consumption 300-400 grams), and then bring to readiness on a baking sheet in the oven for about 15 minutes.

Kiev cutlets with mushrooms

Ingredients

• chicken fillet - 1 piece
• parsley, herbs - 20 g
• butter - 150 g
• pepper, salt - to taste
• milk - 1/2 cup
• bread crumbs. 150g
• fresh mushrooms - 200 g
• vegetable oil for deep fat - 300-350 ml
• chicken eggs - 2 pcs.
• flour - 50-60 g

How to cook Kiev cutlets with mushrooms

Cut the fillets as follows - put the chicken meat with the outside side down and cut the fillet from the middle along to both sides, open each piece so that it becomes 2 times larger and there is room for the filling. Gently beat off the resulting layers of meat with a knife or flat mallet.

Wash the mushrooms, peel, cut into small pieces and fry in vegetable oil, add salt, cool. Mix chopped parsley, soft butter and mushrooms until smooth. With two tablespoons, shape the filling into quail eggs. Put them in the freezer for 5 minutes so that the oily form does not spread.

Place the frozen filling over the fillet. Wrap the cutlet using small fillet pieces. Put them back in the freezer, freeze.

Beat the egg and milk for breading, pepper the frozen cutlets and roll them first in flour, then in the egg and milk. Dip again in the breading. Place the patties on a cutting board. If the crust is not firm enough, dip the cutlets in milk and crackers again.

Next, fry and bring to readiness as in the above photo recipe for Kiev cutlets. As soon as the golden crust begins to darken, remove the patties and serve.

This is how a properly formed section should look like - a thin crispy breading, a juicy chicken breast and a cavity inside, from which aromatic butter flows out - very tasty! This juicy cutlet is familiar to many, it's a pity that nowadays it has become an everyday fast food, it has lost its sophistication and unforgettable taste. What the food industry offers us in the form of frozen semi-finished products cannot be compared with a cutlet cooked in the home kitchen with their own hands. The process of making Kiev cutlets is not easy and requires some preparation, but the result is worth it.

You will need:

• ground black pepper
• butter 100 gr
• egg 2 pcs
• flour 2 tablespoons
• bread crumbs 1 cup

The classic Kiev cutlet is made from beaten off chicken breast, in which butter is wrapped. The fillet is placed on the bone from the wing, so this cutlet looks very much like a chicken leg. For the first time, a Kiev restaurateur thought of this, so the wonderful city of Kiev is present in its name. It is almost impossible for a novice cook to achieve a high-quality result the first time - it is difficult to form a cutlet so that butter does not leak out of it during frying, and even more so to make a structure together with a bone. But do not despair, you can resort to little tricks and you will succeed.

Firstly, the bone is not required at all- this is comforting news. And secondly, you need to take care of the filling for the cutlets in advance - butter, you can even in a few days. I advise you to buy natural butter 80-82.5% - this seemingly invisible ingredient plays an important role in cooking. Only real butter will give the Kiev cutlet an unforgettable taste, juiciness and aroma.

Step-by-step photo recipe for cooking:

Cut the oil into 4 pieces, lay them out on a plate so that they do not stick together and send them to the freezer so that they frozen well- this is the main trick - when frying, frozen oil will melt more slowly, it will not begin to boil inside the cutlet and strive to break out. If desired, pieces of butter can be made more rounded if you have time, tinker. I used butter with herbs, but this is optional. How to make such oil see →

Advice: when I prepare chicken breast fillets, I cut off the so-called arrow - a small part - it always gets in the way. By the way, it is this small part that is used in classic Kiev cutlets - a bone is wrapped in it and this "structure" is already wrapped inside a large fillet. But, since we decided to facilitate the process, we can safely cut it off. Such arrows from four to five fillets correspond by weight to one full fillet.

You can cook with them and feed the whole family with one breast.

Breast cut in half lengthwise without cutting to the end.

Expand in both directions - a large, thin piece is obtained.

Place the fillets in a bag so that the spray does not fly in all directions, and beat off... Do this for all breasts.

Season the fillet with salt and pepper, wrap the frozen butter in it and shape the patties.

Prepare the breading: beat lightly eggs, pour in different containers flour and breadcrumbs.

Cutlet roll in flour, dip in eggs and roll in breadcrumbs... For the strength of the breading, repeat the whole process again: flour, egg, crackers.

Remove the formed cutlets in the freezer for 15-20 minutes.

Fry Kiev cutlets need in a large amount of vegetable oil in a deep fryer or deep frying pan. You can also fry in the usual way, but this will take more time, and longer heating threatens with oil leakage, which will turn our unusual cutlets into ordinary ones, but we don't want that at all. So much fuss and down the drain! Therefore, do not spare the oil and warm it up well. In hot enough oil cutlets are fried for only 5-7 minutes... Turn the patty over while frying so that it is browned on all sides.

Well, here's the result! Ideally: thin crispy breading, tender juicy meat and aromatic melted butter! The melted butter inside the cutlet is the highlight of the dish. Combining with the juice of chicken meat, it forms a delicious sauce. I just want to dip every bite with him!

You will need:

• chicken fillet 800 gr (4 breasts)
• ground black pepper
• butter 100 gr
• egg 2 pcs
• flour 2 tablespoons
• bread crumbs 1 cup
• vegetable oil for frying 0.5 l

Cut the chicken breast in half lengthwise without cutting to the end.
Expand the fillets and beat off.
Season with salt, pepper and wrap a piece (25 grams) of frozen butter.
Dip the formed cutlet in flour, dip in beaten eggs, roll in breadcrumbs.
For a firm breading, repeat the process: flour, eggs, crackers.
Fry the cutlets in a lot of hot vegetable oil for 5-7 minutes.
Turn over during frying so that the cutlet is browned on all sides.

The delicate center in a crispy breading will appeal to all family members. Recipes for Kiev cutlets are in the cookbook of beginners and experienced chefs. The cutlet is based on fillet, separated from the chicken breast along with the bone from the wing. It is carefully beaten off with a kitchen hammer and prepared for the rest of the ingredients from the recipe. To prepare the filling in the classic recipe, butter mixed with herbs and lemon juice is used.

The five most commonly used ingredients in recipes are:

For a change, some fans of culinary experiments put garlic, cheese, fried mushrooms, pieces of bacon in the filling. The ingredients are frozen in a freezer, then cut into oblong cubes and wrapped in meat. The cutlet is breaded in breadcrumbs and eggs, and fried in an abundant amount of vegetable oil until crispy. Delicious cutlets with juicy filling are prepared very quickly. They are served with mashed potatoes and vegetable salads, cereals and creamy sauce.

Chicken Kiev is a certain kind of a similar dish, which is a beaten off chicken fillet in which a piece of cold butter with herbs is wrapped.

Whoever is not credited with the history of the origin of this dish. It is so tasty and tender that each country from the contenders of its origin would like to have the palm.

First, of course, this is France. In France, similar products are prepared, they are called "cutlets de volaille" (côtelettes de volaille). The only difference is that butter is put into the dish we know. And in their French counterpart they add some kind of sauce, or the same butter, but with a lot of seasonings, or nothing at all.

It is believed that this recipe was brought to Russia during the reign of Empress Elizabeth Petrovna. She simply adored French cuisine, and sent many court chefs to study in France. It was they who brought the recipe to the royal table.

The famous Russian scientist, historian V.V. Pokhlebkin believed that they were invented in Russia in 1912, and were served in one of the St. Petersburg restaurants. They were called "Novo-Mikhailovsky".

The further history of the dish is such that in 1918 they appeared in Kiev. But for some reason they did not take root. Then they appeared again, after 30 years. They began to cook in one of the restaurants in Kiev. And they have already received the well-known name

The Americans, on the other hand, believe that this is their invention. And their version sounds in such a way that there were a lot of emigrants from Ukraine in America. And that in restaurants they ordered these cunning products, which they later began to call Kiev.

In America, this dish is cooked and loved. There they are called "Chicken Kiev" (Chicken Kiev).

Let's not argue with anyone. Let everyone think as they think. I think that the dish would be unremarkable, ordinary, no one would even argue. And so, what can I say, the cutlets are delicious, the most delicate in taste, and very original in appearance.

Therefore, let's leave all the conversations and get down to business right away.

Ingredients: (Makes 2 servings)

• Chicken fillet - 2 pcs.
• Butter - 100 g
• Eggs - 2 pcs.
• Dill - 50 g
• Flour - 50 g
• Breadcrumbs - 150 g
• Salt, pepper to taste
• Vegetable oil for deep fat -500-700 gr.

Preparation:

1. Let's start with the filling. Leave the oil at room temperature to soften. Chop the dill, mix with butter. Put the filling in plastic wrap, roll in the form of a sausage. Place in the freezer to set.

2. The butter filling is called "green butter", it is this filling that gives the dish a unique aroma. If you don’t want to, or you don’t have time to deal with butter, you can simply cut it into small cubes and dip it in dill. Be sure to send the filling to the freezer to solidify.

3. It is necessary to cut the chicken fillet correctly. You need to cut it with a sharp knife from the thickened edge so as not to cut through. Make a neat cut and unfold the fillet in the form of a book. Cut off a small fillet from each piece (it will still come in handy).

4. The fillets should now be beaten off. Wrap each piece in plastic wrap and beat. The film will protect the fillets from tearing. You need to beat off so that the finished product turns out to be soft and tender, and to cook faster.

5. Let's start forming blanks. Put a large fillet on plastic wrap, put half of the butter and dill from the freezer on top of the fillet. Put a small fillet on top, wrap a large fillet, forming an elongated blank.

6. Wrap with cling film, shape again, and put in the freezer for 10-15 minutes.

7. In separate bowls, prepare eggs (beat them with salt and pepper), sifted flour and bread crumbs.

8. Take out the blanks, remove the film, blot with a paper towel to remove excess moisture.

9. Then roll in flour, use it to form an elongated shape again. Then dip it into the egg mixture, hold it there, turn it over several times so that it grabs better and the egg mixture has time to penetrate everywhere. Then roll in bread crumbs.

10. To prevent the workpiece from falling apart during frying and the oil from leaking out, repeat the same procedure again. Those. first flour, then eggs, then crackers.

11. Heat oil in a thick-walled saucepan. You need a lot of oil so that the cutlets that will be fried are immersed in oil at least half. Fry until a beautiful golden crust forms for 3-4 minutes, turning occasionally.

12. Preheat the oven to 200 degrees. Put the products on a baking sheet and bring to readiness, this will take another 10 minutes.

How to cook chicken Kiev. Secrets and features

• In the classic recipe, a chicken bone is fixed at one end of the formed cutlet, on which it is customary to put on a papillote. This way the dish looks more aesthetically pleasing, and this is how it is served on the festive table and in the restaurant.
• "Green butter" is best done as in the first option, that is, mix the oil with chopped dill, and then send it to the freezer. In this case, the oil is better absorbed by the taste and smell of dill, and the finished product is more aromatic.
• Sometimes chopped garlic is added to the oil with dill, this is an option. You can try it too. It turns out delicious!
• When beating. Be sure to wrap the fillet in foil, beat off carefully, otherwise it will tear, and the oil will leak out during frying. And for a finished dish, it is important that oil flows out of it only in the finished form when cutting.
• For frying, it is better to take refined oil so that excess taste and smell are not mixed.
• Do not use margarine or butter for frying. It will burn and it will be difficult for you to achieve a uniform golden color in the finished product.
• While the meat is cooking in the oven, cook the French fries or country style in the remaining deep fat. Serve it as a side dish. Can also be served with

You can cook chicken Kiev by adding fried mushrooms or cheese to the filling. You can cook - from minced chicken. You can think of other ways. Try, fantasize. Cook from already tried recipes and come up with your own. The main thing is to always do it with pleasure and soul. Then the food you cook will always be tasty and healthy.

Bon Appetit!

Do you know how to cook classic Kiev cutlets? Yes, those very juicy chicken cutlets, covered with a crispy crust, from which, when cut, flow out beautifully a liquid yellow-transparent filling interspersed with fragrant greens. Today, especially for you, a recipe with photos of real Kiev cutlets, with a bone, which are traditionally served not only in Ukrainian and Russian restaurants, but also in Europe and even in the USA.

Classic Kiev cutlets are made from chopped chicken fillet, inside which is butter with herbs (most often dill). Usually the product is quite impressive in size, and in order to make it easier to cut, the chefs thought of cutting the chicken so that the wing remained with the breast. Traditionally, all the meat from the wing is peeled, only a neat bone remains, invitingly sticking out of the ruddy cutlet, for which it is convenient to hold the cutlet when cutting. How to "create such a miracle" from the seemingly simplest and most affordable products, today I will tell you in detail in a recipe with step-by-step photos. Be sure to cook it - I am sure that your Kiev cutlets will turn out exactly the same as in a restaurant!

Ingredients

• chicken breast with wing 2 pcs.
• butter 100 g
• fresh dill 10 g
• salt 0.5 tsp
• a mixture of ground peppers 2-3 chips.
• loaf 200 g
• large eggs 2 pcs.
• wheat flour 2 tbsp. l.
• vegetable oil for deep fat

How to cook Kiev cutlets

1. First of all, you need to prepare the fragrant oil, as it will take time to freeze. To do this, I combine soft, pre-softened at room temperature butter with finely chopped dill and mix well until smooth with a table fork. You can add a little salt to it for flavor.
2. 
   I wrap the "green" butter in plastic wrap, forming something like a candy. I pack a piece of loaf separately. And I put both blanks in the freezer so that they freeze slightly.
3. 
   In the meantime, I'm processing chicken. You can buy a ready-made breast with a wing (as in my case) or cut up a chicken yourself - from one carcass you will be able to cook 2 large Kiev-style cutlets. If you will butcher yourself, then first separate the breast together with the wings from the skeleton. Then cut it along the keel into two equal pieces. Peel off and remove excess fat if present.
4. 
   I cut off the outer wing phalanges, leaving only the bone directly adjacent to the breast itself. She cleaned the bone, that is, removed the skin and all the meat.
5. 
   She carefully cut off the inner protruding part of the breast - the so-called dewlap. The result is a large (bone-in) and fine fillet. In the place of the thickening on a large, main piece of meat, I made a couple of cuts, but not completely, to reveal the fillet, like a book. Salted and pepper.
6. 
   She covered the meat with cling film and beat it off with a hammer. The main thing here is to make the fillet as thin as possible, but at the same time not to tear it!
7. 
   In the meantime, the butter had already hardened. I divided it into 2 equal parts (according to the number of servings) and put it inside the beaten fillet. Covered the top with a dewlap.
8. 
   And she wrapped the ends so that the filling was inside (by analogy with a roll). If you carefully beat off the meat, then there should be no problems. If, nevertheless, the structure does not look very reliable, you can fasten its ends with wooden toothpicks.
9. 
   I put deep fat to warm up - a saucepan with a lot of vegetable oil (refined). A piece of loaf, which I froze at the beginning of the process, was chopped on a fine grater. Due to the fact that the bread is well frozen, it instantly turned into a crumb. Eggs drove into a bowl, lightly salted and loosened with a fork (do not beat!). As soon as the deep fat is well warmed up, roll the cutlets in the following sequence: flour, loose eggs, bread crumbs, and then again in loose eggs and in crumbs.
10. 
    Immediately fried in boiling oil until golden brown, about 5-6 minutes. It is better not to spare the oil or you will have to turn the product over to the other side, in which case, be extremely careful not to burn yourself!
11. Then she took it out of the deep fat with a slotted spoon and transferred it to a baking dish. I sent the Kiev cutlets to the oven, preheated to 180 degrees for another 5-10 minutes, depending on the size, so that the meat had time to reach full readiness. Serve them immediately, hot.

See the cut? If everything is done correctly, butter will flow out beautifully from the cutlet, and they themselves will turn out to be very juicy and tender, with a loudly crispy crust. The dish is best served with fresh vegetables and herbs. If desired, of course, you can supplement with any side dish that you like.