Chicken Kiev cutlets in cheese breading

Sauce - grate the cucumbers on a fine grater, drain the excess liquid, season with mayonnaise.

Breading - dry the cheese until it turns into breadcrumbs (cut the cheese into slices, then in the microwave for 3 minutes, take out and cool, three on a fine grater).

Gently beat off the chicken fillet so that the filling could be wrapped in them, you should get a wide flat cake.

Add salt and spices.

Finely chop the parsley, mix it with salt and softened butter, add the grated cheese.

Form the filling with two tablespoons.

Beat eggs and start assembling cutlets.

Put butter in the middle and twist the cutlet.

Dip in the egg mixture, roll in breadcrumbs, dip in the egg again, then again in the breadcrumbs.

Put in the freezer for 5-10 minutes.

Heat the oil in a container of a suitable size, and fry each cutlet until golden brown.

Enjoy your meal!