Step-by-step recipe: Kiev cutlets (several cooking options)

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

This dish is very time-consuming to prepare and requires a lot of effort and time. But trust me, it's worth it. How to cook this dish, will show a step-by-step recipe. Kiev cutlets turn out juicy, and what flavor comes from them! So let's get started.

Bone cutlets (classic)

Main ingredients:

- butter (two hundred grams);

- two chickens;

- milk (two hundred milliliters);

- flour (four tablespoons);

- three chicken eggs;

- breadcrumbs (two hundred grams);

- black pepper (one teaspoon);

- parsley (bunch);

- vegetable oil (two hundred grams).

Kitchen utensils:

-board;

- whisk;

- hammer;

- bowl;

- two tablespoons;

- cellophane film;

- plates (five pieces);

- a heavy-bottomed pot.

Cutting chicken

To cook cutlets, you only need fillets. The rest you can use at your discretion. So,wash the chicken thoroughly. Dry with a kitchen towel. Remove the skin. Take a cutting board and lay the bird on it with its back down. First, cut off the hams on both sides. Then chop off the spine with the neck. Carefully cut out the breast bone. Now get ready: jewelry work awaits you. Trim the meat on the wings so that the "naked" bone remains. It should be fillet on the bone. Then separate the so-called large fillets from the small ones. You can handle this without a knife, it comes off easily. It turned out two pieces of breast.

Wrap a large fillet in cling film. Gently beat with a hammer, it is best to start from the center and gradually move to the edges. Be sure to use tape. It is necessary so that the meat does not stick to the hammer. Do not beat the place where the wing stump is located, otherwise the bone will fall off the fillet. But you should not leave it completely unbroken, as you will not be able to tightly wrap the cutlet. So be careful with this place. Then put the large fillet on a plate and proceed to the small one. Also wrap it in a film and beat it off.

Now start making chicken Kiev.

Cooking recipe

Put the beaten breasts on a flat dish. Sprinkle with pepper to taste and a little s alt. Leave the chicken for now and start preparing the stuffing.

Chop the parsley. Remove butter from refrigerator to soften. Then take a bowl. Mix parsley with s alt and melted butter in it. Take two tablespoons and form small ovals with them. Wrap in foilstuffing and put in the freezer for five minutes. This is necessary so that the oil hardens and does not melt ahead of time. In the meantime, beat the eggs with milk with a whisk. Pour the prepared breadcrumbs into a flat plate. You can make them yourself. To do this, bake white bread in the oven. Then leave it to cool down. Place in a tight bag and crush with a hammer to the state of crumbs or grind in a coffee grinder. Take another plate and add flour to it. Remove the oil and start cooking cutlets.

Put the frozen filling in the middle of the large fillet.

Then cover everything with small. Straighten its edges so that the oil is completely covered with the fillet. Roll up the patty tightly. Then dip in eggs, roll on all sides in flour and again in eggs, and at the very end - in breading. Prepare the rest of the cutlets as described above. Then pour vegetable oil into a cauldron or pan. Fry the meatballs over high heat for about five minutes. Make sure that the oil covers the patties, otherwise you will not fry them completely. Then put the cutlets on a baking sheet and place in the oven at 200 degrees. Take it out after ten minutes. Everything is ready!

This is what a Kiev cutlet looks like.

The photo, of course, cannot convey the fragrant smell. The fillet in such a dish turns out juicy and tender - it just melts in your mouth.

Kiev cutlets (simplified version)

Main ingredients:

- chicken eggs (two pieces);

-breadcrumbs (one hundred grams);

- chicken breasts (four pieces);

- butter (one hundred grams);

- flour (half a cup);

- dill;

- garlic (two cloves);

- pepper;

- vegetable oil (two hundred grams).

Step by step recipe

Cook Kiev cutlets from a purchased fillet, already chopped. Wash the breasts, cover with plastic wrap. Beat well. S alt and pepper. Finely chop the garlic and dill. Mix the softened butter with the previous ingredients in a bowl. Put the stuffing on the beaten fillet. Wrap the meat and shape into patties. Prepare three plates. Pour flour into the first, pour two beaten eggs into the second, and pour crackers into the third. Roll cutlets well in flour, then in egg and breadcrumbs. Fry them in deep fat or in a deep frying pan, adding a large amount of oil. It is desirable that the pan was deep and with a thick bottom. The oil must be well heated. Fry the cutlets on each side for five minutes. Be sure to try this version of the dish using the indicated simplified step-by-step recipe. At the same time, Kiev cutlets turn out to be no less tasty.

How to eat this dish

Be careful when cutting the patties as they contain hot liquid oil inside. When you try to cut the cutlet, it can splash on the tablecloth or, worst of all, on your clothes. To prevent such an incident, be sure to take a fork and pierce the cutlet so that the oil flows out. After that, you can safely eat this dish.

What side dish can be served with chicken Kiev? For example, mashed potatoes, sliced \u200b\u200bfresh vegetables, pasta, buckwheat, rice. You don't have to be a professional chef to make this dish. Just buy the necessary products, carefully study the step-by-step recipe.

Kiev cutlets - one of those dishes that everyone will like, please their family and friends. Bon appetit!