Chicken Kyiv with fragrant herb butter inside — the kind your whole family will love.

No tips available.

During the class, we will make aromatic butter and freeze it to place inside the cutlets. Before cooking, it should be cold but not too hard — soft enough to mix with other ingredients, wrap in plastic wrap or a bag, and freeze for about 20 minutes. Then we'll do the rest. Also, the cutlets are fried in deep oil and then baked in the oven. If you don't want to deep-fry them, you can brown them in a skillet and finish cooking them in the oven, but there's a risk that the butter might leak out — especially when using minced chicken, as it doesn't hold butter as tightly as whole fillet. Along with this, we'll make mashed potatoes. You can peel the potatoes ahead of time. You can boil some broccoli or peas to go with the potatoes for added fiber, but this is optional. Equipment you'll need: - mixing bowl for minced chicken (with salt, pepper, and seasonings) - plastic wrap for freezing butter - a few shallow bowls or plates — one for beaten egg, one for flour, one for breadcrumbs - deep-frying pot (to fully submerge cutlets) - baking dish for finishing in the oven - pot and potato masher - oil thermometer (It's great if you have one, but if not, I'll tell you how to tell when the oil is ready) - paper towels — to drain excess oil