Chicken Kiev is a very famous, if not legendary, dish! Chicken Kiev is served in expensive restaurants, cooked at home, sold in the form of frozen semi-finished products. Always it different taste and the level of performance of one dish. We will not stoop to low-quality semi-finished products, but we will not go to the restaurant to the chef either. Let's take and do classic cutlets in Kiev at home.

For all their steepness and elitism, these cutlets are not so difficult to make, and they require the most familiar products. The basis of the dish is chicken, chicken fillet.

So, in order to cook Kiev cutlets, we need:

- Chicken fillet;

- Butter;

- Fresh greens. Dill and / or parsley;

- Chicken eggs;

- Breadcrumbs;

- Refined olive or sunflower oil for frying.

Let's start cooking Kiev cutlets.

With a fillet, or just a sharp knife, cut the fillet pieces into fairly thin strips. Large pieces we dissolve the fillet into 4 strips, the middle ones - into two or three.

Then, put the resulting fillet strips on the board. We cover them with cling film.

And gently beat it off with a kitchen hammer. It is very important here not to tear the chicken strips. In the future, we will wrap the filling in the chicken “leaves” obtained in this way and it should not flow out during further cooking.

Here, we have beaten off all the chicken fillet pieces.

Let's move on to the next stage of making Kiev cutlets - preparing the filling.

There are many different interpretations on the subject of filling for Kiev cutlets... That only they do not put there. This is especially true for various restaurant chefs, for whom experimentation is life. For them, cooking is an art. They cannot stupidly follow the classic recipes. To forbid them to do this is like forbidding an artist to paint.

But, back to the filling for Kiev cutlets. We will cook classic filling and classic cutlets. You can experiment, of course. We won't!

So, we take the greens and chop it finely enough.

The butter should be soft enough by this time. So, first we take it out of the refrigerator so that it warms up at room temperature and softens slightly. Precisely slightly. There is no problem to make the butter too soft. We still need to mold pieces of filling for cutlets from it.

Pour chopped parsley and dill into a bowl of butter.

And knead with a fork, mix thoroughly. That's what it is filling for Kiev cutlets.

We take a little of our filling with a fork.

Place a piece of filling on a strip of beaten fillet. And we begin to wind up.

We connect another 1-2 pieces of fillet.

Our task is to ensure that the oil filling does not leak out during the subsequent frying of cutlets.

We break the eggs into a deep bowl.

And beat with a fork until smooth.

Now, dip the cutlet blanks in a beaten egg on all sides.

And thoroughly roll in breading. Roll it in 2-3 steps so that only the breading is visible on the surface of the cutlet and the chicken is not visible.

The easiest way to buy the breading itself is ready-made. But, you can get confused by grinding a dry loaf in a mortar (or in another way)

We need to put the resulting blanks for Kiev cutlets in the freezer for half an hour. We do this so that the oil in the filling hardens. When we put the patties in hot oil, we will have time to fry the patties before the filling melts and flows completely.

We need a lot of oil. In fact, we fry Kiev cutlets according to the deep-frying principle. So what if the price olive oil confuses you with such a predatory use of it, then use refined sunflower.

Pour the oil into a deep saucepan. We heat the oil well. Gently dip the cutlets into the oil.

We fry the Kiev cutlets in boiling oil for 2-3 minutes, depending on the size of the cutlets you make.

We take out the cutlets with a slotted spoon and send them to a baking sheet.

It remains for us to bring our homemade Kiev cutlets in a medium-preheated oven for 5-7 minutes. So we no longer overcook the surface of the cutlets, but we also warm them up evenly.

Here, such wonderful, very gentle and unusually delicious cutlets we did it. Try it too!

ZY In general, there are two big differences if you make Kiev cutlets from homemade chicken or from ready-made fillets that are sold chilled in supermarkets. In the second case, it's just excellent dish, in the first - the food of the Gods. But alas, now it is very difficult to find a good homemade chicken grown on the right feed, and even not old ... This is especially critical for city dwellers. So, in most cases, this recipe is made from regular chilled fillets. And these are also very tasty Kiev cutlets.

It is difficult to imagine a person who does not like cutlets.

It is difficult to imagine a person who does not like cutlets. Often they are prepared from minced meat made from all sorts of meat, fish, poultry and even vegetables. But the classic Kiev cutlet is prepared a little differently. At the very beginning of its appearance, it prepared in the following way. Chicken fillet, beaten with a hammer butter in the process, it was simply "hammered" into the meat.

It was just that after the meat became thin, it was salted, peppery, and then greased with butter again. This gave the finished dish an extraordinary taste and tenderness. Of course, during its existence Kiev cutlet has undergone changes, and now the hostesses put a piece of butter in it. But the rest of the sequence has remained essentially the same.

Classic recipe preparation is as follows. The butter is wrapped in a beaten fillet, with a chicken bone inside. This is done in order to make eating the cutlet convenient. Then, such " chicken leg»Dipped in an egg mixture and covered in breadcrumbs. This cutlet is sent to the refrigerator, after which it is subjected to heat treatment deep-fried.

It is worth eating such a cutlet exclusively with your hands. But be careful! The meat is very juicy, so don't burn yourself.

Chicken Kiev: recipes

Of course, there are many recipes now. Kiev cutlet... Each recipe has its own subtleties and raisins. If you wish, you can add various fillings in addition to butter to the fillet.

"Chicken Kiev original"

To prepare "Original Kiev cutlets" you will need:

• 1 PC. skinless chicken breast
• 100 g butter
• 1 PC. egg
• 100 g of bread crumbs white bread
• 50 g parsley
• 1/3 tsp salt
• 1/4 tsp freshly ground black pepper
• 100 g vegetable oil

The recipe for "Chicken Kiev original"

1. Before you decide to cook this dish, make sure that you have two bones from the legs or wings of the chicken.
2. Now start preparing the dish. Wash the chicken breast. Carefully cut the fillet in half and cut. It is necessary to get a large layer. It must be put on cling film, covered with it and on top. This is necessary so that the juice does not come out of the meat, and does not splatter everything around.
3. After that, beat the fillets thoroughly. Rub it with salt and sprinkle with a little pepper. In the meantime, get busy with the filling. To do this, first you need to remove the butter from the refrigerator and let it melt a little.
4. Wash and chop the parsley. Mix it thoroughly with oil. After getting a homogeneous mass, shape with a spoon into small, even patties. Send the resulting filling into the freezer for a few minutes.
5. After it freezes, start forming cutlets. To do this, beat the egg into a bowl, chop the crackers and put them on a flat plate. Put pieces of butter and bones in the fillet, gently swaddle them. Dip the resulting cutlets in an egg, and then in crackers.
6. After that, repeat the breading process one more time. In preheated vegetable oil lay out the resulting cutlets and fry thoroughly.

"Kiev cutlets with mushrooms"

To prepare "Kiev cutlets with mushrooms" you will need:

• 1 kg chicken breast
• 10 pieces. chicken eggs
• 20 g sour cream
• 400 g loaf
• 200 g butter
• 300 g mushrooms
• 1 PC. medium onion
• 100 g dill or parsley
• 800 g vegetable oil

Recipe for cooking "Kiev cutlets with mushrooms"

1. First, start preparing the filling. Chop mushrooms and onions, fry them together. Cut the butter into small cubes.
2. Wash the greens thoroughly, dry and chop. Cut the breast into layers and beat well. Add a little salt to the resulting plates.
3. Spread the mushroom mass on them, a piece of butter and sprinkle with herbs. Then, gently wrap the patties and place them in the freezer.
4. Prepare the breading from the loaf, beat the eggs along with the sour cream. Dip cutlets in eggs and breadcrumbs, then fry.

Enjoy your meal!

Chicken Kiev is a certain kind of a similar dish, which is a beaten chicken fillet, in which a piece of cold butter with spicy herbs is wrapped.

Whoever is not credited with the history of the origin of this dish. It is so tasty and tender that each country from the contenders of its origin would like to have the palm.

First, of course, this is France. In France, similar products are prepared, they are called "cutlets de volaille" (côtelettes de volaille). The only difference is that butter is put in the dish we know. And in their French counterpart they add some kind of sauce, or the same butter, but with a lot of seasonings, or nothing at all.

It is believed that this recipe was brought to Russia during the reign of Empress Elizabeth Petrovna. She simply adored French cuisine, and sent many court chefs to study in France. It was they who brought the recipe to the royal table.

The famous Russian scientist, historian V.V. Pokhlebkin believed that they were invented in Russia in 1912, and were served in one of the St. Petersburg restaurants. They were called "Novo-Mikhailovsky".

The further history of the dish is such that in 1918 they appeared in Kiev. But for some reason they did not take root. Then they appeared again, after 30 years. They began to cook in one of the restaurants in Kiev. And they have already received the well-known name

The Americans, on the other hand, believe that this is their invention. And their version sounds in such a way that there were a lot of emigrants from Ukraine in America. And that in restaurants they ordered these cunning products, which they later began to call Kiev.

In America, this dish is cooked and loved. There they are called "Chicken Kiev" (Chicken Kiev).

Let's not argue with anyone. Let everyone think as they think. I think that the dish would be unremarkable, ordinary, no one would even argue. And so, what can I say, the cutlets are delicious, the most delicate in taste, and very original in appearance.

Therefore, we will leave all the conversations and get down to business right away.

Ingredients: (Makes 2 servings)

• Chicken fillet - 2 pcs.
• Butter - 100 g
• Eggs - 2 pcs.
• Dill - 50 g
• Flour - 50 g
• Breadcrumbs - 150 g
• Salt, pepper to taste
• Vegetable oil for deep fat -500-700 gr.

Preparation:

1. Let's start with the filling. Leave the oil at room temperature to soften. Chop the dill, mix it with butter. Put the filling in plastic wrap, roll in the form of a sausage. Put in freezer for solidification.

2. The butter filling is called " green oil”, It is she who gives a unique aroma to the dish. If you don’t want to, or you don’t have time to deal with butter, you can simply cut it into small cubes and dip it in dill. Be sure to send the filling to the freezer to solidify.

3. It is necessary to cut the chicken fillet correctly. You need to cut it with a sharp knife from the thickened edge so as not to cut through. Make a neat cut and unfold the fillet in the form of a book. Cut off a small fillet from each piece (it will still come in handy).

4. The fillet should now be beaten off. Wrap each piece in plastic wrap and beat. The film will protect the fillets from tearing. You need to beat off so that the finished product turns out to be soft and tender, and to cook faster.

5. Let's start forming blanks. Put a large fillet on plastic wrap, put half of the butter and dill from the freezer on top of the fillet. Put on top small fillet, wrap a large fillet, forming an elongated blank.

6. Wrap with cling film, shape again, and put in the freezer for 10-15 minutes.

7. In separate bowls, prepare eggs (beat them with salt and pepper), sifted flour and breadcrumbs.

8. Take out the blanks, remove the film, blot with a paper towel to remove excess moisture.

9. Then roll in flour, use it to form an elongated shape again. Then dip it into the egg mixture, hold it there, turn it over several times so that it grabs better and the egg mixture has time to penetrate everywhere. Then roll in bread crumbs.

10. To prevent the workpiece from falling apart during frying and the oil from leaking out, repeat the same procedure again. Those. first flour, then eggs, then crackers.

11. Heat oil in a thick-walled saucepan. You need a lot of oil so that the cutlets that will be fried are immersed in oil at least half. Fry until beautiful golden crust 3-4 minutes, turning occasionally.

12. Preheat the oven to 200 degrees. Put the products on a baking sheet and bring to readiness, this will take another 10 minutes.

How to cook Kiev cutlets. Secrets and features

• In the classic recipe, a chicken bone is fixed at one end of the formed cutlet, on which it is customary to put on a papillote. This way the dish looks more aesthetically pleasing, and this is how it is served on festive table and in the restaurant.
• "Green butter" is best done as in the first option, that is, mix the oil with chopped dill, and then send it to the freezer. In this case, the oil is better saturated with the taste and smell of dill, and the finished product is more aromatic.
• Sometimes chopped garlic is added to the oil with dill, this is an option. You can try it too. It turns out delicious!
• When beating. Be sure to wrap the fillet in foil, beat off carefully, otherwise it will tear, and the oil will leak out during frying. And for ready meal it is important that only in finished form oil leaked out when cut.
• For frying, it is better to take refined oil so that excess taste and smell are not mixed.
• Do not use margarine or butter for frying. It will burn and it will be difficult for you to achieve an even golden color in the finished product.
• While the meat is cooking in the oven, cook fries or peasant fries in the remaining deep fat. Serve it as a side dish. Can also be served with

You can cook Kiev cutlets by adding fried mushrooms or cheese to the filling. You can cook - from minced chicken... You can think of other ways. Try, fantasize. Cook from already tried recipes and come up with your own. The main thing is always to do it with pleasure and soul. Then the food you cook will always be tasty and healthy.

Bon Appetit!

To cook Kiev cutlets, remove from chicken breasts skin. Put them down inside up. Cut the fillets lengthwise and flatten each piece so that the filling fits.

Cover the breasts with cling film and beat gently. Trim the white tendons in several places to prevent the patties from shrinking when frying.

For the filling of Kiev cutlets, chop the parsley very finely. Put it in a bowl, add butter at room temperature. Salt. Mix thoroughly until smooth.

With the help of two tablespoons, form the filling of the cutlets from the oil and herbs. Put it in the freezer for 3-5 minutes so that the butter does not spread. Remove, put 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 an egg and milk and roll in breadcrumbs. Dip again in an egg with milk and roll again in breading.

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

Somehow we got together with the girls on the eighth of March in a restaurant. We ordered a lot of things, but we also decided to try one dish - homemade Kiev cutlets. And they were delighted, they were so tasty, and the filling literally "poured out" from them.

How many times I tried to cook them at home, but they didn’t want me to get it, like in a restaurant, juicy and appetizing. But I was not very upset, I knew that if I tried hard, everything would work out.

And then one day I was watching TV and came across culinary show, in which they told how to properly cook Kiev cutlets at home. And cook so that they come out with the "correct" crust and tender juicy pulp.

It happened, finally this program brought good luck. Now I always cook Kiev cutlets according to this recipe. This is a completely easy and simple recipe that takes a minimum of cost and time.

Try to cook these cutlets and you will fall in love with them as well as I did!

Read also:

Ingredients:

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

The classic recipe for Kiev cutlets

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

Mix oil and dill. Form balls with our hands and freeze them well. It's easier to shape the patties this way.

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

4. Cover the meat with cling film. We beat off the flat sides of the hammer.

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

6. Put both fillets on a cutting board - large and small.

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

8. Wrap the smaller fillets tightly. Put it with the filling, seam down, on a larger fillet.

9. Roll the meat very tightly so that the edges go one by one.

10. This is how the cutlet should look from below at the seam. Quite tight and reliable.

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

First of all, roll the cutlets in flour.

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

Dip it well so that the egg completely envelops the cutlet.

13. Transfer to bread crumbs. The whole cutlet should be covered with breadcrumbs.

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

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

16. Fry until crispy on both sides.

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