Kiev cutlets with cheese

Ingredients:
For the cutlets
- 2 pieces of chicken fillet
- 100g of Viola processed cheese
- dill
- salt
- pepper

For the breading
- flour
- breadcrumbs

For the egg wash
- 1 egg
- 50 ml of milk.
The egg wash (fr. liaison — link, connection) is a liquid mixture of eggs and milk.

Preparation:

Cut each fillet in half (almost to the end). Pound the fillet through plastic wrap, it is recommended to use the blunt end of a meat mallet. Pound gently to avoid tearing the meat (the filling will leak out through the cuts). Season with salt and pepper.

Place chopped dill and a piece of chilled Viola processed cheese in the center of each flattened fillet. For this, I dampened a spoon in cold water and scooped the cheese from the package, so it wouldn't stick to the spoon.

Form the cutlets. If the pounded meat tears in places, I recommend not to worry, but to shape the cutlet in such a way as to cover all imperfections.

Prepare the egg wash.
Coat the cutlet in the following order: 1) flour, 2) egg wash, 3) breadcrumbs, 4) egg wash, 5) breadcrumbs.

Fry in a large amount of oil, turning as it cooks.
To ensure the cutlet is cooked through, it's better to fry over moderate heat.
Enjoy your meal!