It is good to use unsweetened cornflakes for breading such hot cutlets - it will be very crunchy and delicious! If you have not found such flakes, use cornmeal.
Purpose: For lunch / For dinner / For a festive table
Main Ingredient: Poultry / Chicken / Chicken Fillet
Dish: Hot dishes / Cutlets / Spicy
- Chicken fillet - 4 Pieces
- Chili pepper, green - 2 Pieces (large)
- Brynza - 4 Teaspoons (soft Serbian or curd cheese)
- Semi-Hard Cheese - 4 Slices
- Butter - 3 tbsp. spoons (melted)
- Eggs - 2 Pieces
- Wheat flour / grade - 1/2 Glass
- Cornflakes - 1 Cup (not sweet)
- Spice Blend - 1 Teaspoon (Mexican)
- Dried cilantro - 1 tbsp. the spoon
- Vegetable oil - To taste (for deep fat)
How to cook "Mexican Kiev cutlets with pepper"
Peel the chili peppers from the partitions and seeds without cutting, and stuff with soft Serbian feta cheese. Cut the peppers in half and wrap each piece in a thin slice of cheese.
Beat the chicken fillet well, season with salt and pepper. Place 1 pepper on each chop and roll to form oval cutlets.
Prepare the breading line. Combine flour, salt and pepper in one bowl. Break eggs into a second bowl, add salt, Mexican spice mixture and melted butter. In a third bowl, combine chopped cornflakes, dried cilantro, or parsley.
Dip the patties in flour, then dip in an egg and breaded in cornflakes. You can double the breading in cereal. Put the patties in the refrigerator for 10 minutes so that the breading sets better.
Deep-fry the patties until golden brown. Remove fried patties on a napkin to remove excess oil.
Transfer the patties to a baking dish and continue to cook in an oven preheated to 180 degrees for 15 minutes, until the chicken fillet is white through and through and the juice is clear when punctured.
Serve hot with a light vegetable side dish. For example, with canned corn, tomatoes and pickled jalapenos.