Kiev cutlet: cooking recipe

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

Kiev cutlets - a dish that for more than a hundred years has been considered the hallmark of the Ukrainian capital, like the famous cake or chestnuts. But today the popularity of this treat has gone far beyond the borders of the country - in many restaurants around the world, the name of a juicy fragrant delicacy is on the menu.

For example, an unusual dish with the interesting name "Kyiv chicken" is often found in American establishments. And when you go to a restaurant in France, you can taste the same delicacy, but with a more unusual name - "cutlets de golly." But under all these names, no matter how interesting they may be, there is a simple Ukrainian treat with an unsurpassed taste and unforgettable aroma.

A few words about the famous delicacy

Despite the popularity of Kiev cutlets and the general love for them, housewives rarely take this dish at home and even with some reluctance. And all because there is an opinion that the process of their manufacture is too painstaking and time-consuming. But in reality, there is nothing frightening and too complicated in it. Yes, and the products for making delicious Kiev cutlets are quite affordable and very inexpensive. So thatthere is no reason to deny yourself the pleasure of tasting a tender hand-made fillet with juicy filling.

Chicken Kiev cutlets are really delicious: they attract gourmets with a mouth-watering crispy crust, exquisite aroma and amazing juiciness. Under the thin breading hides tender fillet with melted butter and fresh herbs - this combination is simply unforgettable.

Features

According to the classic recipe, Kiev cutlets are made from chicken breast. The dish itself is a beaten fillet, in which a piece of butter is wrapped. This is the main feature of this dish: after all, unlike other cutlets, this delicacy is made from a whole piece of meat.

The finished product has a rather unusual shape, reminiscent of a kind of ellipse. The traditional way of cooking involves fixing a chicken bone cutlet at one end, which is customarily decorated with a papillot.

Cooking secrets

Knowing some subtleties, making delicious cutlets with your own hands will not be difficult for you.

First of all, you need to learn how to properly cut the fillet. This should be done starting from the thicker side of the piece with a sharp knife. That way you won't cut right through it. From each fillet you need to cut off small pieces - they will still be useful in the future. After making an incision, the brisket should be unfolded like a book.

The cut pieces need to be additionally beaten with a kitchen hammer. As a result, you should get round meat cakes withuniform thickness. From such pieces it will be much easier for you to form beautiful cutlets. In addition, thanks to the beating, the finished treat will come out more delicate. And so that the chicken pieces do not scatter all over the kitchen, and the meat itself does not tear, each fillet should be wrapped with polyethylene before manipulation.

Formed products must be sent to the freezer for 10 minutes before dipping in breading. Due to this preparation, the oil inside the cutlets will harden and will not flow out during the frying process.

It is very important to roll the cutlet correctly so that the liquid filling does not flow out of it. In the center of each piece, you need to spread the frozen butter, and cover it with a small fillet, cut off at the beginning of the process, on top. You need to wrap cutlets, like simple cabbage rolls. As a result, they should be elongated without any gaps.

Breading is also considered an extremely important stage in the preparation of delicious chicken Kiev. After all, it acts as an obstacle to the flowing oil and forms that very appetizing crust with an unforgettable crunch. That is why the breading should be double. By the way, it is prepared from flour, eggs and crackers. Pat the breaded cutlets dry with paper towels before rolling.

A few more recommendations

By pulling the tendons out of the brisket, you will make your dish softer and more tender. If you are reluctant to fiddle with them for too long, then just cut them in some places. This trick will allow the cutlets not to cringe during the frying process.

Supplementing the breading with a small amount of spices and dry herbs, you can play with flavors and aromas.

For frying products, it is advisable to prepare refined olive, vegetable, corn or peanut oil. Keep in mind that its taste affects the quality of the finished cutlets.

Fry products only in hot oil.

Preparing food

If you still doubt your abilities, use the presented recipe for Kiev cutlets with step-by-step photos. It is with its help that you can easily understand all the intricacies and details of the process.

And first of all you need to prepare all the necessary ingredients:

• 0.9 kg chicken fillet;
• 4 eggs;
• 3 tablespoons of flour;
• 300g butter;
• bunch of greenery;
• s alt and pepper to your taste;
• breadcrumbs.

Kiev cutlet recipe with step by step photos

Step 1. The first step is to prepare the filling. To do this, take softened butter and knead it thoroughly with a fork. Then send finely chopped greens, s alt and pepper to it. Mix all this thoroughly until a homogeneous consistency is obtained.

From the prepared mass, make balls of an elongated shape and place them in the freezer for 5-10 minutes. Through this manipulationthe filling will remain intact when frying cutlets.

Step 2. Now you need to prepare the chicken breast for further processing. Remove the tendon, bones from the fillet and beat it off using a kitchen hammer. By the way, if suddenly you do not have such a device, take a simple rolling pin.

Before beating the fillet, cut off a small piece from it, and then divide it into two parts, opening it like a book. The thickness of the piece should be uniform over the entire surface. But at the same time, it should not have bald spots.

And do not forget to do the same manipulations with the small fillets that you first cut. Finally, s alt and pepper the cut pieces on one side, which will then turn out to be the inside.

Formation of blanks

Step 3. After the fillet is ready, remove the prepared butter from the freezer and start sculpting future Kiev cutlets. Step by step photos will help you do it easily and quickly. Place a frozen piece on the edge of each broken piece and cover it with a small fillet. After that, wrap the workpiece with a roll so that the filling is inside. Do the same with the rest of the pieces.

Note that the oil must be hidden in several layers of meat. This is a prerequisite for obtaining juicy, tender meatballs. After all, if you wrap the workpiece incorrectly, then during the frying process, the oil will simply flow out, and the cutlet will remain empty.

Step 4. Prepare everything you need for the batter. Crack the eggs into one bowl and lightly beat them with a whisk, adding a little s alt. Pour the sifted flour into another. Place the breadcrumbs on a plate that is convenient for you as well.

One of the most common mistakes of hostesses who started cooking chicken Kiev is the neglect of breading. In fact, this is a significant mistake, due to which the products are dry and tasteless. Only a dense, thick breading can keep the meat juice inside the patty.

Roasting

Step 5. Dip the formed blanks first into the flour, and then into the eggs. In addition, each piece must be completely covered with breading. Then roll the products again in flour and eggs, and then finally send them to the prepared crackers. Cutlets should be coated on all sides.

Step 6. Pour enough oil into the pan so that the made products are about half immersed in it. Then heat the frying surface and put the formed cutlets on it. You need to cook them from all sides until a golden crust appears. In total, the frying process takes approximately 10-15 minutes.

Finishing touch

Step 7. Now the final stage of cooking delicious Kiev cutlets remains. A recipe with a photo will come to your rescue here too. Even though you've already done the hardest part. Put the fried meatballs into a baking dishbaking and send them to an oven heated to 180 degrees for 10-12 minutes. In this way, you will bring the chicken to full readiness, even if it is fried unevenly in some places.

If your kitchen has a slow cooker, you can use it to cook cutlets. For this, the functions "frying" and "baking" are suitable for you.

Immediately serve cooked fragrant Kiev cutlets. In the photo you can see how the liquid filling flows out of them when cut. Such an effect can only be achieved in a hot treat. Melted butter, combined with spices and herbs, appetizingly flows over the tender fillet - you can definitely work hard for such a pleasure.