Chicken Kiev Cutlets from Minced Chicken

Ingredients

• Chicken fillet700 g
• Eggs2 pcs
• Butter100 g
• Fresh herbs20 g
• Wheat flour4 tbsp
• Breadcrumbs6 tbsp
• Salt, pepperto taste
• Sunflower oil

Method

1. Take the butter out of the fridge about an hour before cooking so that it softens.
2. Remove any tough stems and wilted leaves from the herbs, then rinse, dry and finely chop them.
3. Mix the herbs with the softened butter, shape into a block that is easy to divide into 4 pieces and chill in the fridge or freezer until firm.
4. Rinse the chicken fillet, pat dry with paper towels and mince it in the HMG-2570 meat mincer.
5. Season the mince with salt and pepper, knead thoroughly, divide into 4 portions and roll into balls; cut the chilled filling into 4 pieces as well.
6. Put the flour and breadcrumbs on separate flat plates and beat the eggs until smooth.
7. Flatten each ball into a round about 10 cm across, place a piece of filling in the center, pinch the edges together to form an oval cutlet and press with your palms so the mince wraps tightly around the filling.
8. Coat the cutlets in flour, then in egg, then in breadcrumbs.
9. Heat the sunflower oil over medium heat and fry the cutlets for about 2 minutes, turning them with a slotted spoon.
10. Preheat the HAG-7070 air fryer at 180 °C for a few minutes, then cook the cutlets at 180 °C for 15 minutes.

Cooked with

HAG-7070 Air FryerHMG-2570 Meat Mincer