Classic Kiev cutlets - recipe with step-by-step photos. Cutlet Kiev: cooking secrets Can Kiev cutlets be frozen for future use?

Anyone who has ever tried chicken Kiev will never forget their original and delicate taste. This dish has become so popular that every housewife has her own recipe, tested on loved ones. But what should you do if you want to cook a dish like cutlet Kiev, the recipe for which has never been tried step by step? Start with original version with photos, and experiment later. After all, cooking is a constant search for new ways to prepare a tasty and interesting dish.

What are classic chicken Kiev? They are prepared from the most delicate chicken fillet stuffed with herbs (dill) and butter (high-quality butter). Seasoning with black pepper or other spices is not recommended.

What do you need to buy?

• 1 medium chicken breast;
• A little breadcrumbs (about 3 tablespoons);
• Flour for the eye (about 3 tablespoons should be needed);
• 2 eggs;
• A little butter;
• Dill;

First of all, prepare the filling - mix dill with melted butter. We form 4 small oval sausages and put them in the freezer.

Cut out 4 breasts, enough large pieces- We will prepare 4 servings. Separately, carefully cut out the internal fillet mignons. We also divide them into halves, we get four pieces. Look at the photo - everything should be clear to you.

We beat the minion carefully, preferably through cling film. Lightly add salt. It is in these pieces that our frozen filling will be wrapped.

Having carefully wrapped, we transfer our stuffed package to the edge of a large piece and also roll it up. We get an oval chicken cutlet with pointed ends.

Place the pieces in the freezer for 5-7 minutes, then form the top crust. First, roll the cutlets in flour, then in eggs and finish with breadcrumbs.

Fry the cutlets in a frying pan and into the oven until lightly browned. Fifteen minutes later delicious dinner ready.

So I'm ready classic cutlet according to Kiev, the recipe is quite simple step by step, the main thing is to remember all the nuances.

Cutlet preparation options

Like any dish, chicken Kiev can be prepared different ways- from different varieties meat, from minced meat, with a bone... In fact, in Kiev style - this is a find of Soviet housewives who wanted to make the meat more juicy and came up with the idea of ​​​​adding a little butter inside the meat.

Modern housewives make their own changes to the time-tested recipe. So, cheese becomes a frequent additional ingredient - melted, it gives tender meat special highlight. Look at the photo - how delicious the cutlets stuffed with cheese look!

The main task in baking such cutlets is to prevent melted butter from leaking out. To do this, they experiment with different layers of breading. If the filling is wrapped in one layer, then the breading should be double.

Classic finishing breading - ground white crackers. Cheese or nuts are sometimes added to them. You can also use crushed crackers.

As you can see, delicious cutlet according to Kiev, the recipe of which can be changed step by step to your taste - a rather fancy dish. But it almost always turns out delicious.

Chicken Kiev is perhaps one of the most popular and favorite dishes. Juicy, creamy chicken fillet with herbs, breaded in breadcrumbs with a tender and appetizing center will win the heart of any gourmet.

You will need

• • for 2 servings:
  • 2 chicken fillets
  • 100 gr. butter
  • dill and parsley
  • ground black pepper
  • 2 eggs
  • 100 gr. breadcrumbs
  • vegetable oil for frying

Instructions

Cut the fillet lengthwise to create two pieces - small and large.

Remove the tendons from a small fillet so that the cutlet does not become deformed.

Once again cut the large fillet lengthwise and open it like a “book”.

Place the fillet between two layers of cling film and carefully beat it with a saucepan or frying pan so as not to tear it.

Finely chop the greens. Salt and pepper.

Divide the butter into two cubes and roll in herbs.

Place a stick of butter in the middle of the “book”, close it with a small chopped fillet and wrap it with a large one on all sides, forming a cutlet.

Ready cutlets put in the freezer for 10 minutes.

Beat the eggs.

Dip cutlets into the egg.

Roll the cutlet in breadcrumbs.

Dip in egg again and roll thoroughly in breadcrumbs.

Fry in a hot frying pan with plenty of oil until golden brown, 5-7 minutes.

Fried cutlets Place on a baking sheet and put in the oven.

Bring to readiness at 180 degrees for 10 minutes.

Ready cutlets Serve with a side dish of potatoes and vegetables.

Video on the topic

It is believed that the Kiev cutlet recipe was brought from France specifically at the request of Elizabeth, who loved French dishes. The original name of the dish was cutlet de volai. Then everything French went out of fashion, the cutlets were renamed “Mikhailovsky”. And only after some time the almost forgotten recipe was used again. Many people have tried cutlet Kiev, mainly as a catering dish. But you can cook it at home, it will turn out no less tasty.

Related articles:

• How to deliciously cook chicken Kiev
• Chicken Kiev with a complex vegetable side dish
• How to quickly and tasty cook beef

You will need

• — Chicken breasts — 500 g
• — Garlic — 2 cloves
• — Eggs — 2 pieces
• — Butter — 100 g
• — Breadcrumbs, flour
• — Salt, pepper, oil

Instructions

Finely chop the garlic and add it to the softened butter. Add a little salt and pepper, you can add your favorite spices or buy ready-made seasoning for chicken. Then thoroughly knead the butter until smooth and place it on foil in the form of a small oblong sausage. Wrap in foil and place in the freezer for 20 minutes.

You can purchase a whole chicken at once; you can only use chicken breasts. The meat should be cleaned of films, fat and skin. Then wrap the breast in cling film and beat thoroughly. You need to beat with the side with small teeth and make sure that there is no hole in the fillet. You can sprinkle some spices on it, then put a piece of frozen butter in the middle. Cover the piece with the smaller fillet and carefully wrap it, giving the cutlet an oval shape. The oil should not be visible.

Then pour 2 eggs into a bowl, add a little salt and beat thoroughly until smooth. Dip the resulting cutlet in the egg mixture, then in flour. Then again in egg and breadcrumbs. If it seems to you that the cutlet is unevenly covered with a layer of breadcrumbs, you need to repeat the last step.

Then place the cutlet in hot oil, which should cover it approximately halfway, and fry until golden brown.

Helpful advice

Serve the finished cutlet with a side dish and garnish with herbs.

Perhaps the most common dish, which is sold in every supermarket and fast food kiosk, is chicken Kiev. She is good in any form. But what kind of store-bought cutlet compares to a homemade one, especially if you know how to cook? This dish is quite easy to prepare, so let's try to make it.

Related articles:

• How to cook chicken Kiev with butter
• How to deliciously cook chicken Kiev

You will need

• For 4 servings:
• Chicken fillet - 4 pcs.
• Egg - 1 pc.
• Flour - 100 g
• Milk - 0.1 l
• Breadcrumbs - 100 g
• Butter - 100 g
• Sunflower oil - 300 g
• Salt - to taste
• Ground black pepper - to taste
• Greens - to taste

Instructions

We wash the fillet under running water and dry it with a paper towel.

While our fillet is marinating for a short time, beat 1 egg and mix it with flour and milk.

Now take each fillet and place a piece of butter in it, rolling it up so that the butter is inside. For reliability, we fasten with a wooden toothpick.

Roll the future cutlet first in batter, then in breadcrumbs. The breading should be in a fairly thick layer.

We will need a frying pan with high edges. Let's pour it there sunflower oil. You need a lot of it in this recipe; when immersing, the cutlet should be at least half closed.

Well, we have a frying pan on fire, now we wait for the oil to boil. Place the cutlets in boiling oil and fry over low heat for quite a long time. The breading should become dark golden color.

When the cutlets are fried, take them out onto a paper towel to drain off excess fat.
Don't forget to remove the toothpicks and sprinkle with finely chopped herbs.

Video on the topic

note

There is a danger that the chicken will remain raw, so fry longer.

Helpful advice

Only parsley and dill should be used in this recipe. The breading should be white breadcrumbs.

Kiev cutlets first appeared in Russia under Empress Elizabeth. The recipe for the dish was brought from France, it was called “de-volley”. After the Patriotic War of 1812, these cutlets were renamed Mikhailovsky. But the chicken bone in cutlets, imitating a leg, first appeared in Kyiv restaurants. Try preparing this wonderful dish using a slow cooker.

Recipe for Kiev cutlets in a slow cooker

Prepare the following ingredients for the dish: 300 g fresh chicken breast, 40 g good quality butter, 2 eggs, 100 g crackers, 100 g flour, 40 g hard cheese, dill, white pepper, salt.

Trim the fillet from the breast. To do this, make a deep cut along the breast bone and cut off the fillet along with the wing. Cut the bone from the meat. Remove meat and skin from it. Cut off the top of the fillet, remove the white veins, membranes and fat. Beat the pieces with a special hammer to a thickness of 0.5 cm. Grate the cheese. Mix soft butter with cheese, pepper, salt and dill and place in the refrigerator to set.

Salt and pepper the pieces of meat. Put the filling in them. Form oval sausages and thread them onto the chicken bones. To do this, place the bones in the middle of the prepared fillet. Wrap the fillet very tightly to prevent the filling from leaking out during cooking. Place the formed cutlets in the freezer for a few minutes.

If the cutlet does not curl and liquid leaks out, cover the hole with a piece of beaten meat.

Prepare the breading. Beat the eggs. Remove the cutlets from the freezer, roll them in flour, then in the egg, then in breadcrumbs, then again in the egg and again in breadcrumbs. The cutlets should have a thick layer of breadcrumbs. Fry Kiev cutlets in a multicooker in the “Baking” mode with plenty of oil. The oil should cover the cutlets at least halfway through. After 15 minutes they need to be turned over. To ensure that the filling is evenly distributed throughout the cutlet, after finishing the cooking program, leave the dish in the multicooker for 5 minutes.

Chicken Kiev with mushrooms in a slow cooker

For Kiev cutlets with mushrooms, take 300 g chicken breast, 200 g champignons, a little parsley, 40 g butter, 2 eggs, vegetable oil, pepper, breadcrumbs, flour, salt.

Finely chop the mushrooms and fry them in oil. Cool them and mix with finely chopped parsley and soft butter. Place the finished mixture in the refrigerator. Prepare the fillet, pound it with a hammer, salt and pepper. Spread the butter and mushroom mixture over it and wrap tightly.

To prevent the filling from leaking out, but to remain inside the cutlet, wrap it first in a very thin piece of chicken, and only then in the chop.

Place the cutlets in the freezer for a few minutes. Beat the eggs. Remove the cutlets from the freezer, roll them in flour, in egg, in breadcrumbs, again in egg and again in breadcrumbs. Pour oil into a slow cooker and heat it up. Lower the cutlets into the oil using a slotted spoon. Set the “Baking” mode for 30 minutes, after 15 minutes turn the cutlets over. Take out ready dish and serve to the table.

The Kiev's cutlets

Cutlets with a surprise inside - ham and cheese-garlic sauce, a favorite treat for the whole family. Serve with green salad or boiled broccoli.

You will need

• - 4 fillets from chicken breasts;
• - 30 g flour;
• - 300 g breadcrumbs;
• - 3 eggs.
• For filling:
• - 30 g butter;
• - 30 g flour;
• - 150 ml milk;
• - 50 g Cheddar cheese;
• - 50 g ham;
• - a clove of garlic;
• - 10 g parsley leaves.

Instructions

Beat the eggs in a separate bowl. Finely chop the ham, chop the parsley, and crush the garlic cloves.

Preheat the oven to 190 degrees. For the filling, melt the butter in a saucepan, add the flour, stirring, and cook for 1 minute. Remove from heat and add milk. Grate the cheese into the pan and return to the heat. Bring to a boil, stirring until mixture thickens. Add ham, garlic and parsley, stirring. Remove from heat.

Place the chicken pieces between two sheets of film and beat well. Spoon the filling into the center of each piece. Fold in half, completely covering the filling.

Place the flour and breadcrumbs in separate bowls and the beaten eggs in a shallow bowl. Roll the chicken first in flour, then in the egg, and then in breadcrumbs. Dip again into the beaten egg and roll in breadcrumbs again.

Post it chicken cutlets with a surprise inside on a baking sheet and bake for 40 minutes in the oven until golden brown.

Video on the topic

Helpful advice

You can replace the parsley with a tablespoon of chopped fresh tarragon.

Cutlets in a slow cooker - quick dish without hassle and oil splashes. It doesn’t matter what or how you prepare it, it will turn out tasty and even healthy. Try a recipe for hearty fried meatballs made from two types of meat, bake fish croquettes or make diet cutlets steamed turkey.

Fried meat cutlets in a slow cooker

Ingredients:
- 300 g each of pork and beef;
- 1 onion;
- 2 potatoes;
- 1 chicken egg;
- 100 g breadcrumbs;
- a pinch of black ground pepper;
- 1 tsp. without a hill of salt;
- vegetable oil.

If chopped meat beat a little, the cutlets will turn out denser and more elastic. To do this, drop it several times on the table from a height of 40–50 cm.

Rinse the meat, dry it, remove films if necessary and cut into cubes. Peel the onion and potatoes and cut them into quarters. Pass the prepared ingredients through a meat grinder. Add egg, pepper, salt to the resulting mass and mix the minced meat thoroughly until smooth with your hands. Divide it into portions the size of Walnut, roll each into a ball, press a little and roll in breadcrumbs. Pour vegetable oil into the multicooker bowl, set the “Baking” mode and slightly warm the container for 2 minutes. Put it in it meat balls, close the dish with a lid and fry the cutlets for 8 minutes on each side until a crust appears.

Juicy, with a crispy crust and oozing oil, Kiev-style cutlets are suitable for everyday lunch and as a signature hot dish at festive table. To make them at home, you need to understand the cooking technology and remember a few secrets.

This cooking method is the basis for the rest of the recipes.

Required Products:

• 4 chicken fillets;
• 100 g plums. oils;
• 2 eggs category C 1;
• 200 ml milk;
• breadcrumbs;
• 30 g chopped dill, parsley;
• salt and ground black pepper;
• unflavored oil for frying.

Technology step by step.

1. The butter is taken out of the refrigerator in advance, kneaded with a fork, salted, peppered and mixed with herbs.
2. From the resulting mass, form the products with a spoon and place them in the freezer for 5 minutes. This will help the filling stay inside the cutlet when frying.
3. The fillet is cleaned of films and bones, cut on one side with a sharp knife, unfolded in the form of an open book. Small fillets are cut off and set aside, large fillets are covered with cling film, beaten, then salted.
4. Frozen butter with herbs is placed in the center of the beaten chicken and covered with small fillet.
5. Large fillets are carefully wrapped on all sides to create an elongated shape and placed in the freezer for 3 minutes. This technique makes it easier to bread semi-finished products and also allows the oil to remain inside.
6. While the workpieces are cooling, beat the eggs with milk with a whisk.
7. Frozen cutlets are dipped in a milk-egg mixture and sprinkled with breadcrumbs. The process is repeated twice. Double breading serves as protection against oil leakage and ensures the formation of an appetizing crispy crust.
8. Pour oil into the frying pan to a height of at least 1.5 cm.
9. Semi-finished products are placed in boiling oil and fried for 3 minutes on each side over high heat.
10. Next, reduce the heat and fry the cutlets for another 15 minutes.
11. At the end of cooking, turn off the stove, and leave the cutlets in the frying pan to “rest” for 5 minutes so that the oil is completely distributed throughout the entire mass.

How to cook from chicken breast?

The juiciness and appetizing garlic aroma of these cutlets will not leave anyone indifferent, and even a novice housewife can cook them.

You will need:

• 900 g chicken breast;
• 100 g plums. oils;
• 2 garlic cloves;
• 1 egg;
• 10 g each of basil, dill, parsley;
• breadcrumbs;
• salt and pepper;
• 80 ml vegetable oil.

Cooking method.

1. The breast is divided into 4 portions across the grain. Each part is beaten and slightly salted.
2. The greens are chopped, the garlic is passed through a press and mixed with sweet butter, salt and pepper, then cooled in the freezer for 5 minutes.
3. Place cold stuffing in the center of each breast piece.
4. The meat is wrapped and double breaded, dipping it twice, first in egg, then in breadcrumbs (if the breast does not roll well, you can cover the hole with another piece of chicken).
5. The resulting pieces are fried in boiling oil, first over high heat for 2 minutes on each side, then over low heat for 15 minutes.

Tip: to make chicken Kiev cutlets even more piquant, you can coat the outside of the meat with garlic before frying.

With mushroom filling

Cutlets prepared according to this recipe should be served hot straight from the oven. They go perfectly with fried or boiled potatoes and vegetable salad.

Grocery list:

• 2 chicken fillets;
• 50 g plums. oils;
• 200 g raw champignons;
• 1 egg;
• 50 g flour;
• 50 g breadcrumbs;
• 120 ml vegetable oil;
• 20 g fresh parsley;
• salt, black pepper.

Cooking steps.

1. Mushrooms are cut into smaller pieces, fried in a spoon of vegetable oil, and cooled.
2. Parsley is chopped, combined with champignons and slightly softened butter. The filling is put into the freezer.
3. The fillet is beaten under cling film, salted and peppered.
4. Place a spoonful of filling in the middle of the fillet, then wrap the meat tightly.
5. The cutlets are breaded in the following sequence: flour, beaten egg, crackers, egg, crackers.
6. Semi-finished products are fried in a large amount of oil until a crust appears.
7. Bring to readiness mushroom cutlets Kiev style in the oven at 190°C for 12 minutes.

From minced meat in the oven

For minced meat, you can use any meat: veal, pork, chicken. However To prevent the cutlets from falling apart, it is better to take low-fat varieties.

Ingredients:

• 0.5 kg minced meat;
• 2 eggs;
• 80 ml fatty plums. oils;
• 80 g flour;
• breadcrumbs;
• salt.

Step by step recipe.

1. The minced meat is salted and divided into 4 parts. Each is formed into a slightly flattened ball.
2. Place a piece of butter in the center of the workpiece and press it inside.
3. Semi-finished products are alternately dipped into bowls with flour, eggs, and breadcrumbs. The process is repeated.
4. Raw minced meat Kiev cutlets are placed on a cutting board and frozen for half an hour.
5. Frozen semi-finished products are cooked in preheated temperature up to 180°C for 40 minutes.

With spices in a slow cooker

Chicken Kiev is especially tasty and juicy in a slow cooker.

Product composition:

• 300 g chicken fillet;
• 100 g butter;
• 4 small cloves of garlic;
• 10 g dry seasonings of your choice;
• 30 g fresh dill;
• 1 egg;
• 100 g breadcrumbs;
• salt.

Cooking technology.

1. The fillet is divided into 2 halves, each is beaten.
2. Garlic and dill are crushed, mixed with 50 g of oil, seasonings and salt are added.
3. Place half of the filling on each piece, then roll the meat into a roll.
4. Each cutlet is dipped into a beaten egg, then into breadcrumbs 2 times.
5. Melt the remaining butter in the multicooker bowl and cook the cutlets in it using the “Fry” program set for 15 minutes.

With added cheese

Such products are much easier to prepare than according to the classic recipe, since the filling is thicker and does not leak out, even if the meat is not rolled very tightly.

Required components:

• 2 larger chicken fillets;
• 50 g butter;
• 2 large eggs;
• 110 g hard cheese;
• 160 g each of flour and breadcrumbs;
• 250 ml milk;
• deep fat;
• salt and pepper.

Step by step recipe.

1. The butter and cheese are crushed on a medium grater, mixed, wrapped in cling film in the form of a sausage and placed in the freezer for a quarter of an hour.
2. The fillet is beaten, salted and peppered.
3. A piece of butter and cheese filling is placed in the center of each base. The fillet is wrapped in an envelope.
4. Prepare the breading: mix eggs with milk in one plate, pour flour into a second, and crackers into a third.
5. The pieces are alternately dipped in flour, milk-egg mixture, and breadcrumbs. The breading is repeated.
6. Semi-finished products are allowed to lie in the freezer for 20 minutes.
7. The cutlets are deep-fried in large quantities for a quarter of an hour.

30 g fresh parsley leaves;

salt, breadcrumbs, oil for frying.

Recipe step by step.

1. The breast of the carcass is cut off along with the wings.
2. Part of the wing is removed, leaving the humerus bone.
3. The convex part of the fillet is cut off.
4. The remaining fillet with bone is beaten and salted.
5. Mix butter and chopped parsley. Roll small balls from this mass and freeze them a little.
6. The filling ball is placed in the center of the chop. Cover with the previously cut fillet.
7. Semi-finished products are placed in the freezer for 10 minutes.
8. Raw products are dipped twice in egg wash, then in breadcrumbs.
9. Each Kiev cutlet with a bone is deep-fried for about 15 minutes, then the dish is brought to softness in the oven for 45 minutes.

Probably, in Ukraine, Russia and Belarus there is not a single self-respecting restaurant that does not have Kiev cutlets on its menu. The reason for this is not only the magnificent refined taste, but also the status of this dish. It was ordered by the heroes of well-known novels and films, politicians, oligarchs and show business stars. In addition, among the culinary experts themselves, Kiev-style cutlets are considered a sign of “aerobatics.” And right now, when you, my dear readers, are already quite intrigued and, fearfully scratching the back of your head, are thinking about turning your attention to some simpler recipe, I want to tell you: there is nothing complicated in preparing the famous Kiev cutlets No! The ingredients are the most accessible, the cooking process is a little long, but in general it consists of steps that every housewife has performed more than once in her kitchen. Don't believe me? Well, then let's figure it out.

Ingredients:

(4 cutlets)

• 2 medium-sized chickens (1.5 kg each)
• 80 gr. butter
• 80 gr. hard cheese
• 2 chicken eggs
• breadcrumbs
• bunch of dill
• vegetable oil for frying

• We make the filling for chicken Kiev based on butter, so first, an hour or two (depending on the air temperature), take the butter out of the refrigerator and leave it to heat up.
• When the butter becomes soft, it is the turn of the greens. Some cooks use parsley, others dill, others cilantro or various mixtures. Personally, I still think that a real Ukrainian cutlet should have dill, and it goes best with chicken. So, chop up a small bunch of dill.

• In a shallow bowl or saucepan, mix the oil with chopped dill.

• Three on a grater hard cheese(Dutch or Gouda is best) and add it there.

• Mix all three ingredients (butter, dill and cheese) thoroughly again, add salt, after which we form four small sausages from this mixture, which has a consistency similar to plasticine. This should be done with wet hands and fairly quickly, otherwise the heat from your hands will cause the butter to melt. Formed sausages - that's what they are ready filling for our Kiev cutlets. We hide the filling in the refrigerator and proceed to cutting up the bird.


Preparing meat for chicken Kiev

• Kiev-style cutlets are prepared from chicken breast or, in another way, from chicken fillet. The bird has two breasts, therefore, from each chicken we can make only two Kiev cutlets. That's why for 4 cutlets we need two chickens. We will put the rest of the carcass in the refrigerator, and later use it to prepare other dishes.
• The breasts are cut as follows. Place the chicken on its back and use a sharp knife to make a cut near the keel bone. Then moving along the surface of the sternum. The traditions of the Kiev cutlet recipe require that each cutlet resemble a small leg and have a bone by which it can be held when eating. That is why the wing is cut out along with the breast.

• After the breasts with wings are cut out, we cut off two outer wing fragments.

• Next, using a sharp knife, we completely remove the meat from the last wing bone, which, thanks to the tendons, continues to remain securely attached to the brisket. Then, using a powerful sharp knife, we cut off the articular thickenings at the end of each bone. This is done solely for aesthetic reasons.

• The result is these beautiful chicken breasts with bones.

• Everyone knows very well that each chicken breast consists of two parts: a small and a large fillet. Using a knife or kitchen scissors, separate the small fillets. For chicken Kiev we use both parts.

• Now beat all the fillets (both large and small) well with a hammer. This is done in order to obtain a thin “meat wrapper” in which we will wrap the filling. Some chefs do not resort to beating, but cut the brisket into layers like a folding garland, but I believe that flattening the meat is much easier, more convenient and faster than doing curly cutting))). So, beat the briskets with the flat side of the hammer. I would like to draw your attention: the chicken fillet is very tender and we will not beat it with the toothy side of a hammer, but will turn it into real porridge.
• We beat off all the small fillets. We use cling film to protect the kitchen from meat splashes. The photo shows a “before” frame and an “after” frame.


• We beat off all large fillets in the same way.


• If you overdid it a little and made holes in the meat, then it’s not a problem. In the future, this entire defect will be covered with other layers and sealed with egg batter.
• When the pieces of chicken fillet have already been cut off, take the filling out of the refrigerator and begin assembling the Kiev cutlets. First, salt the meat, then wrap the sausage from butter, dill and cheese in a small chicken fillet.

• Then we place this blank on a large fillet, as shown in the photo. Don’t forget to lightly salt large fillets too.

• We wrap the small roll tightly into a large fillet. It's a bit like swaddling a baby. The resulting meat cutlet lightly squeeze in your palms so that the meat layers stick together and our cutlet holds its shape.


Breading cutlets Kiev style

• In addition to the special filling of butter and dill real cutlet Kiev style should be breaded. For this we need flour, eggs and breadcrumbs.
• To make the flour stick better to the meat, first moisten the cutlets with a wet hand. When the surface of the cutlet is moistened and shiny, roll it in flour and then press it between your palms. It is after the flour procedure that the Kiev cutlet will begin to acquire its original, well-recognized shape.

• Next, our cutlet should bathe in egg batter. The batter is made from eggs, flour and a pinch of salt. All this is whipped in a blender or, if you don’t have one, just mix thoroughly with a fork. I make the batter for four Kiev cutlets from two eggs and a tablespoon of flour. If you are preparing two cutlets, then naturally this portion should be halved.
• After water procedures in batter, the Kiev cutlet should be completely covered with the egg mixture, of course, with the exception of the bone.

• Then we send this yellow, shiny cutlet straight into breadcrumbs and roll it there. You can add a little parsley or dill seasoning to the breadcrumbs.

• We take the cutlet in our palms and form its final form. If you suddenly feel that the cutlet is not smooth and pretty enough, then you can repeat the last two operations again: batter again and breadcrumbs again.


Cooking cutlets Kiev style

• That's all, our cutlets are completely prepared for heat treatment. We start by frying it in oil. Anyone who has a deep fryer at home can do this in it, but it is much more convenient, and most importantly more economical in terms of oil consumption, to fry chicken Kiev in a small saucepan.
• So, pour vegetable oil into a saucepan and put it on fire. The oil level should be such that the cutlet is completely immersed in it, otherwise during frying you will have to turn it over all the time, and even after that, no matter how hard you try, one side will turn out more ruddy and the other paler.
• After a few minutes the oil will heat up. You can check that it is already at the right temperature using one piece of spaghetti. We lower the end of the spaghetti into the oil, and if a violent boiling process begins around it, then the oil is already hot enough.

• Place Kiev cutlets in hot oil and fry them there until they are beautifully golden brown. This will only take about a minute. You cannot fry the cutlets longer. We still won’t cook the meat this way, but we risk completely burning the beautiful golden brown crust.

• Using a metal slotted spoon or just two forks, remove the cutlets from the boiling oil and proceed to the final part of the sacrament - frying in the oven.
• To fry in the oven, cover a metal baking sheet with parchment or special baking paper, and then place our chicken Kiev on it.

• Place the cutlets in an oven preheated to 180 degrees (it should be turned on in advance) for final frying. Chicken - the meat is very tender and cooks quite quickly, so bake the cutlets for 10-15 minutes.
• Beautiful and flavorful Kiev cutlets, with a delicious crispy crust, remove from the oven and arrange on plates. Kiev cutlets turn out to be quite large, so one cutlet goes for one serving.

• Yes, another very important detail. The peculiarity of Kiev cutlets is that inside the meat shell there is a delicious butter sauce. In the event that you serve the cutlets piping hot, this same sauce can spill onto your clothes and ruin the whole holiday. Therefore, before cutting the cutlet, it is recommended to pierce it with a fork, thereby releasing some of the heated steam from it.
• Kiev cutlet in itself is an exquisite delicacy with delicate taste, and therefore does not require a special side dish. But if you still think that one cutlet will not be enough for a feast, I advise you to cook for it

Once the girls and I gathered at a restaurant on March 8th. We ordered a lot of things, but we also decided to try one dish – homemade chicken Kiev. And they were delighted, they were so tasty, and the filling literally “poured out” of them.

How many times have I tried to cook them at home, but I just couldn’t get them to turn out juicy and appetizing like in a restaurant. But I wasn’t very upset, I knew that if you try hard, everything will work out.

And then one day I was watching TV and came across a cooking program that told me how to properly cook chicken Kiev at home. And cook so that they turn out with the “correct” crust and tender juicy pulp.

It’s done, this program has finally brought good luck. Now I always cook chicken Kiev using this recipe. This is a very easy and simple recipe that takes minimal cost and time.

Try making these cutlets and you will fall in love with them, just like me!

Read also:

Ingredients:

• Chicken breasts - 3 pcs. (average)
• Butter - 250 g
• Eggs - 3 pcs.
• Flour - 6 tablespoons
• Breadcrumbs - 9 tablespoons
• Vegetable oil for frying
• Dill greens
• Salt, pepper, curry - optional

Classic recipe for Kiev cutlets

1. First of all, let's prepare the filling. To do this, you need to take out the oil in advance so that it is soft. We wash and dry the dill. Chop as finely as possible.

Mix oil and dill. Form balls with your hands and freeze them thoroughly. This makes it easier to form cutlets.

2. Cut the chicken fillet into two parts, cut off all the fat and membranes.

4. Cover the meat with cling film. We beat it with the flat side of the hammer.

5. After thorough but gentle beating, the chicken meat will become noticeably wider and flatter.

6. Place both fillets – large and small – on a cutting board.

7. Sprinkle with salt and spices. Place the chilled filling on a smaller piece.

8. Wrap the smaller fillet tightly. Place it with the filling, seam side down, onto the larger fillet.

9. Roll the meat very tightly so that the edges overlap one after the other.

10. This is what the cutlet should look like from the bottom where the seam is. Quite tight and secure.

11. Prepare everything for breading: beaten egg, flour and breadcrumbs, preferably homemade.

First of all, roll the cutlets in flour.

12. Using a spoon or spatula, transfer the Kiev cutlet into the egg.

Dip thoroughly so that the egg completely envelops the cutlet.

13. Transfer to breadcrumbs. The entire cutlet should be covered with breadcrumbs.

14. We will do this procedure with all semi-finished chicken products.

15. Pour refined vegetable oil into a small saucepan, deep fryer or frying pan so that it covers the cutlets up to half their height. That is, much more than usual.

16. Fry until beautifully crispy on both sides.

17. The filling comes out very juicy and tasty. This is a real classic recipe. You cut the cutlet and aromatic flavor flows out of it. butter.

To prepare chicken Kiev, remove the skin from the chicken breasts. Place them with the inside facing up. Cut the fillet lengthwise and spread each piece so that the filling fits.

Cover the breasts with cling film and carefully pound them. Trim the white tendons in several places to prevent the cutlets from shrinking when frying.

To fill Kiev cutlets, chop the parsley very finely. Place it in a bowl, add room temperature butter. Add salt. Mix thoroughly until smooth.

Using two tablespoons, form the filling of the cutlets from butter and herbs. Place it in the freezer for 3-5 minutes to prevent the butter from spreading. Take it out, place it on the fillet and wrap the cutlet so that the edges are on top of each other. Place in the freezer for 5 minutes. While the cutlets are freezing, mix the eggs with milk and beat with a whisk, as for an omelet.

Pepper the cutlets and roll them in flour. Dip in egg and milk and roll in breading. Dip in egg and milk again and roll in breading again.

Preheat the oven to 200°C. Heat the oil in a frying pan and fry the Kiev cutlets until golden brown, 5 minutes, then finish them in the oven for 10 minutes.