Kiev cutlets: recipe, ingredients and cooking secrets

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Regular cutlets are made from minced meat or chicken. To prepare this dish, you need chicken fillet. The filling can be potatoes, cheese, mushrooms, herbs and eggs. You will learn how to cook Kiev cutlets at home in this article.

History of the dish

There are several versions of the origin of the dish. Russian history says that cutlets appeared in the 19th century in one of the St. Petersburg restaurants called "Kyiv". A protruding bone was specially left in the cutlet, on which a paper papillot was put on. This allowed the dish to be consumed without the use of cutlery.

The French claim that the recipe for Kiev cutlets was invented at the beginning of the 18th century by a French chef. In the post-war period, the recipe was forgotten, and only after the Second World War cutlets gained their former glory, but already in Russian society.

The American version says that the dish got its name thanks to Ukrainian emigrants who often ordered cutlets.

Recipe for minced meat

Chicken Kiev cutlets are a classic recipe for this dish. You can buy ready minced meat in the store.

For cooking you will need:

• 500 grams of chicken breasts or minced meat;
• 90 grams of butter;
• two eggs;
• a little flour;
• breadcrumbs;
• greens;
• s alt and other spices to taste.

Steps of cooking minced chicken Kiev cutlets:

1. In a bowl, cut warm butter into small pieces, add chopped herbs, mix. Form a rectangle from the resulting mass, wrap in film and place in the freezer.
2. Turn the meat in a meat grinder, ready to season the minced meat.
3. Take three dishes. Break eggs into one of them, stir a little. In the second - pour flour, in the last - add breading.
4. Divide the stick of butter into pieces of 40 grams. From 80 grams of minced meat, form a cake, put oil in it. Fix the edges of the cake so that the filling does not fall out. Repeat process with remaining mince and butter.
5. First roll the cutlet in flour, egg and breading. To make the product more durable, it is recommended to place it again in an egg and in breadcrumbs.
6. Fry the cutlets on both sides until crispy.

To check the correctness of cooking, it is necessary to cut the finished product with a knife. If oil flows smoothly from the middle of the patty, then the dish was successful.

Pork recipe

Kiev pork cutlets have a rich taste, give a feeling of satiety for a long time. For cooking, it is recommended to choose meat that contains less fat.

Products:

• 1-1.5kg fresh meat;
• white loaf;
• bulb;
• a couple of spoonfuls of flour;
• two eggs;
• 100-150 grams of butter;
• sunflower oil;
• garlic clove;
• s alt and spices.

Step by step recipe:

1. Rinse the meat, cut into pieces.
2. Cut the onion into four pieces and pass through the meat grinder along with the meat.
3. Cut the bread into slices, place them in a container of warm water. Place softened pieces in a meat grinder.
4. Spice up the minced meat. Add eggs and stir in flour. Shuffle.
5. Cut the butter into small pieces. Place each of them in a cutlet.
6. Fry cutlets in a pan.

The dish can be served at the table. You can use boiled rice, potatoes or pasta as a side dish.

Oven Recipe

Kiev cutlets cooked in the oven have a lower percentage of fat and calories than a dish cooked in a pan. This option is suitable for those who care about their figure.

Products:

• chicken breast;
• 50 grams of butter;
• egg;
• breading;
• 30 grams of cheese;
• s alt andcondiments;
• greens.

Cooking chicken Kiev in the oven:

1. Divide the breast into four equal parts. Beat the meat with a small mallet.
2. Grate cheese, mix with chopped dill and soft butter. Mix and season. Form a bar from the resulting mixture, wrap it in a film and place it in the freezer for a few minutes.
3. Place a piece of frozen butter into the meat. Fix the edges so that the filling does not fall out.
4. Beat the eggs in a separate bowl. Put a cutlet in them. Then roll the cutlet in breadcrumbs. Repeat this process one more time.
5. Cook the dish for 45-60 minutes in the oven at 220 degrees.

Cutlets are ready to eat.

Recipe with mushrooms

You can use any fresh or frozen mushrooms for this recipe. Consider cooking cutlets using champignons.

Components:

• 500 grams chicken fillet;
• three eggs;
• 100 grams of processed cheese;
• glass of milk;
• 150 grams of mushrooms;
• 350 grams of stale loaf;
• vegetable oil;
• 200 grams of flour;
• s alt and seasonings.

Cooking Kiev cutlets step by step:

1. Cut the fillet into 10 pieces of 50 grams and beat off.
2. Cook mushrooms in a pan.
3. In a separate container, combine eggs, milk and a little s alt.
4. Grate bread.
5. In a small bowl, mix 10 gramsmushrooms and 10 grams of cheese. Form a ball. This amount of filling is suitable for one cutlet.
6. Cheese ball wrap filet.
7. Place cutlets in egg-milk mixture, then in flour. Repeat the process one more time.
8. Dip the cutlets into the mixture again. Sprinkle with crumbs from the loaf. Before frying, squeeze each patty between your palms to remove excess liquid.
9. Fry chicken Kiev in a pan.

Dish is ready.

Recipe for cooking in a slow cooker

Dishes cooked in a slow cooker are tasty and he althy. This cooking method saves time.

Ingredients:

• 3 chicken breasts;
• 60 grams of butter;
• seasonings and s alt;
• 60 grams of cheese;
• 4 eggs;
• greens;
• 150-180 grams of flour;
• breading.

Recipe for Kiev cutlets in a slow cooker:

1. Make the filling by mixing butter with chopped herbs and cheese. Season.
2. Cut breasts into six pieces and beat.
3. Place the filling in each of the parts. Roll the meat into rolls.
4. In one bowl put flour, in another - eggs, in the third - breading. Roll the cutlets alternately in each of the plates. Repeat process with eggs and breading.
5. Pour vegetable oil into the multicooker and set the "Baking" mode.
6. Place the cutlets in the slow cooker, turn over every 7-9 minutes to fry each side.
7. Afterfrying, set the "Stew" mode and cook the dish for an hour.

Serve cutlets with garnish or vegetable salad.

Vegetarian recipe

Beans are used instead of meat in this recipe. You can use any other legumes for the filling. Before cooking, beans should be soaked in water overnight, then cooked until soft. You can also use canned beans.

Components:

• 680 grams of beans;
• 125 grams of butter;
• 3 garlic cloves;
• greens;
• leeks;
• celery stalk;
• egg;
• 150 grams of breading;
• parsley;
• spices.

Step by step cooking Kiev cutlets:

1. One hundred grams of softened butter mixed with chopped herbs and garlic. Form a bar and place it in the freezer.
2. Put the beans in a bowl and mix with half the breading.
3. Chop the white part of the onion, celery and parsley. Stew celery and onion with 25 grams of butter.
4. Add beans and parsley to them. Season.
5. The resulting mixture is divided into 4 parts, each of them is formed into a cake.
6. Frozen butter divided into 4 parts.
7. Put the butter into the cake. Make cutlets.
8. Beat the egg in a separate bowl.
9. Dip each cutlet in egg mixture and breading.
10. Fry on all sides.

Dish is ready.

Recipes for sauces

To spice up the Kiev cutlet recipeand raisins, you can use various sauces in addition to the dish.

Cowberry sauce is one of the easiest and most unusual dressings to make.

To make it you will need:

• 100 grams of cranberries;
• 20 grams softened butter;
• 40 ml dry red wine;
• s alt and sugar to taste.

Recipe:

1. Place the berries in a container, pour wine over them. Boil the mixture until the alcohol evaporates. Repeat the cooking process, but now with water.
2. Beat the finished lingonberries with a blender and strain.
3. Place the mixture in a bowl and heat, add butter, sugar and s alt.

The dressing can be served with the main course.

For mushroom sauce, both forest mushrooms and fresh champignons are suitable. Instead of cream, you can use high fat sour cream.

Required ingredients:

• 250 grams of mushrooms;
• 15 grams of flour;
• 25 grams of butter;
• 300 grams of cream;
• spices.

Cooking process:

1. Wash mushrooms, cut and place in a pan. Fry until tender.
2. Add oil. Cook 5-8 minutes.
3. Pour in the flour, mix, pour in the cream. After 8-10 minutes, the sauce should thicken.
4. After the product thickens, add spices and set the dishes aside.

This sauce is best served immediately after cooking.

Cheese sauce is the perfect complement to cutlets and any other meat dish.

Forcooking, the following products are needed:

• 30 grams of flour;
• 300 ml milk;
• 30 grams of butter;
• 50 grams of grated cheese;
• egg;
• s alt and spices to taste.

Recipe:

1. Raw yolk grind in a bowl.
2. Put flour in a bowl, grate butter, mix. Pour in milk.
3. Heat the mixture over medium heat. Interfere constantly. Add cheese.
4. Mixture should not boil, but should be very warm.
5. After cooking, put the dishes aside, add the yolk and spices.

Cheese sauce is ready.

Cooking Tips

To give the dish softness and tenderness, remove the tendons from the poultry fillet.

It is recommended to cut the meat with a sharp knife, starting the cutting process from the thick edge of the fillet.

Wrap the meat in cling film before you start beating it. This way you will protect the product from tearing.

To prevent the oil from leaking out while cooking cutlets, wrap the product in a film and place it in the freezer for 8-10 minutes. After the butter has set, the cutlets can be breaded.

You can add any spices and seasonings to the breading mixture. Don't be afraid to experiment.

Add chopped dill or other herbs to add flavor and spice to the filling.

If you do not want the cutlets to burn, do not choose butter or margarine for frying. Choose from sunflower, corn or olive oil.

With these recipe tipscutlets in Kiev will not seem difficult to you. And the dish will turn out tasty and satisfying. Bon appetit!