Kotleta Po-Kyivsky

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare the herbed butter filling: In a small bowl, combine the softened unsalted butter, fresh dill, fresh parsley, garlic powder, salt, and black pepper. Mix well until everything is evenly incorporated.

   Ca. 3 min.

   Kokkens note: Ensure the butter is soft enough to mix easily but not melted.

2. 2

   Divide the herbed butter into two equal portions and shape each into a small log or cylinder. Place the butter logs on a small plate and freeze for at least 15 minutes to firm up.

   Ca. 15 min.

   Kokkens note: Firm butter is crucial for easy rolling and preventing leakage during cooking.

3. 3

   Lay each pounded chicken breast flat on a clean surface. Season both sides with a pinch of salt and pepper.

   Ca. 2 min.

4. 4

   Place one frozen butter log in the center of each chicken cutlet. Carefully fold the edges of the chicken over the butter, sealing it completely to form a tight roll. Ensure there are no gaps for the butter to escape.

   Ca. 5 min.

   Kokkens note: Take your time with this step to ensure a good seal.

5. 5

   Set up your breading station: Place the all-purpose flour in one shallow dish, the beaten eggs in a second, and the breadcrumbs in a third.

   Ca. 2 min.

6. 6

   Dredge each chicken roll first in the flour, shaking off any excess. Then dip it into the beaten eggs, letting any extra drip off. Finally, thoroughly coat it in the breadcrumbs, pressing gently to ensure an even and thick layer.

   Ca. 5 min.

   Kokkens note: A good breadcrumb coating helps keep the butter inside and creates a crispy exterior.

7. 7

   Heat the vegetable oil in a deep skillet or pot over medium-high heat to about 175°C (350°F). The oil should be deep enough to submerge at least half of the chicken rolls.

   Ca. 5 min.

   Kokkens note: Use a thermometer to ensure the oil is at the correct temperature for even cooking.

8. 8

   Carefully place the breaded chicken rolls into the hot oil, ensuring not to overcrowd the pan. Fry for 6-8 minutes, turning occasionally, until golden brown and cooked through.

   Ca. 8 min.

   Kokkens note: Cook in batches if necessary to maintain oil temperature.

9. 9

   Remove the chicken from the oil and place it on a wire rack set over paper towels to drain any excess oil.

10. 10

    Serve immediately, being cautious as the butter inside will be very hot.

    Kokkens note: Pairs well with mashed potatoes or a simple green salad.