Stuffed Schnitzel (Aka Chicken Kiev)

READY IN: 50mins




  • For the stuffing:
  • Sauté the diced onion.
  • When onion is translucent, add the ground meat and mix so the meat doesn't clump.
  • When meat is almost cooked, add the minced garlic and sauté until everything is well mixed and cooked.
  • Add the cumin and cilantro 1/2 tsp salt and mix well, then remove from burner.
  • For breading mixture:
  • Mix 1 c flour, 1/2 tsp salt and 1/4 tsp pepper in plate.
  • To assemble:
  • Lay a breast flat on a plate and pile as much of the stuffing as you can in the center of it.
  • Fold up the ends and fasten with toothpicks.
  • Roll in the beaten egg and then in the breading mixture.
  • Deep fry in oil on all sides until browned.
  • Transfer to a plate and wait until it cools slightly before removing the toothpicks.
  • For the sauce:
  • Once all of the schnitzels have been stuffed, there should still be about 1/3-1/2 of the stuffing left over. Put this in a small sauce pan with 1 c water and add the chicken soup mix.
  • Bring to a boil, then lower flame and add the 1 Tbsp flour.
  • Stir until the sauce has thickened--this should happen pretty quickly.
  • Pour the sauce over the toothpick-less schnitzels and serve.