Chicken Kiev cutlets are those dishes that many people are afraid to cook. After all, the process includes many nuances that need to be taken into account and exactly follow certain rules.
There is a classic recipe for making chicken Kiev, which allows you to make a real popular dish. But often it is complemented by other ingredients that give the dish a piquancy and originality.
Most often for this purpose cheese is used. To facilitate the process of cooking chicken fillet is replaced with minced meat. Let us consider some of the recipes.
What is this dish - chicken Kiev?
A classic chicken breast Chicken Breast refers to a variety of meatballs, the main part of which consists of fresh chicken fillet, previously beaten off. Butter is wrapped in prepared meat. You can also hammer this ingredient into the meat with a kitchen hammer, and so the taste of the future dish will turn out to be rich creamy.
The shape of the cutlet resembles an elongated ellipse. The formed patty is soaked in a beaten egg and rolled around with breadcrumbs. Preparation of this Kiev-style meatballs is deep-fried.
Classic recipe
In order to cook real chicken Kiev, you will need:
- whole chicken;
- two garlic cloves;
- two branches of tarragon;
- butter (unsalted) in an amount of 100 grams;
- parsley, pre-chopped - three tablespoons;
- half of one lemon;
- wheat flour in the amount of 100 grams;
- four fresh chicken eggs;
- chopped breadcrumbs - 200 grams;
- vegetable oil as needed;
- salt and pepper according to personal preference.
Cooking time - 2 hours 30 minutes.
Caloric content - 290.7 kcal.
The course of cooking chicken Kiev:
- From the whole chicken, first of all, it is necessary to remove the skin. Then trim the legs, and then the wings. The wings are cut off at the second joint. Carefully separate the bone from the meat. It is also necessary to separate the breast. The most tender parts of the meat must be separated because they are not suitable for cooking. All the rest of the pulp is wrapped in a special film for food purposes and is carefully bent;
- Prepared garlic free from peel and chop. It is desirable to do this with the help of the press. Tarragon leaves free from branches and also chop. Add tarragon to the previously softened butter, send parsley to the same place. Add juice, squeezed out of half a lemon. Put in the refrigerator for a short while. Then form two oblong "bars" of butter;
- Prepared fillet spread and sprinkle with pepper and salt. "Bars" put near the bone and wrap in meat. Roll the formed meat in pre-sifted flour;
- Beat the eggs with a whisk and immerse the cutlets in turn. Then roll in meat rolls in breadcrumbs;
- Arrange the blanks on a platter or cutting board and put in the freezer for 60 minutes;
- To get, again to immerse in beaten eggs, and again to break in breadcrumbs;
- Put a frying pan with high sides on the stove and heat up as much as possible with a lot of vegetable oil. Immerse the prepared billet in butter and fry until golden peel appears. Put the meat dish on paper napkins to remove excess oil;
- Preheat the oven to 200 ° C and place the burgers laid out on a baking sheet. Get in 20 minutes;
- Such dishes are decorated with paper fillers. This decoration wraps the bone. Often, also Kiev-style meatballs are served on a table on slices of toasted bread.
Recipe for chicken Kiev cutlets with cheese
These patties are obtained with a rich creamy cheese flavor. This dish is worth cooking and make your loved ones happy.
List of required components:
- 700 grams of chicken fillet;
- ground black pepper and salt in accordance with personal preferences;
- butter (unsalted) - 45 grams;
- semi-hard cheese - about 100 grams;
- a small bunch of fresh parsley;
- a full glass of wheat flour;
- two full glasses of breadcrumbs;
- two fresh chicken eggs;
- a glass of milk;
- 800 ml vegetable oil
Cooking time - 1 hour 45 minutes.
Calorie - 301 kcal.
Stages of preparation:
- Semi-hard cheese cut into cubes of small size. Grind butter in the same way. Rinse the parsley under running water. All data components placed in a blender and beat until a homogeneous mass;
- The resulting composition put in any container and put in the freezer for 20 minutes;
- Pour the milk into a container and put the prepared chicken eggs into it. Beat the mixture thoroughly. Add salt;
- All prepared amount of fillets beat off with a special kitchen hammer. Coat the resulting meat layers with salt and pepper;
- Divide the cheese and butter mixture by the amount of fillets obtained. Put the cream cheese mixture on the most tender part of the meat. Firmly roll the meat;
- Roll meat in flour. After that, immerse in milky egg fluid. And roll in breadcrumbs. Press the crackers firmly against the meat;
- Place the cutlets in the refrigerator for half an hour;
- Put a frying pan with high sides on the stove and pour a large amount of vegetable oil. Put prepared patties there. On medium intensity fire, fry the meat for 12-15 minutes;
- Put on paper napkins and in a few minutes you can serve the finished dish.
Chicken Kiev with a bone at home
In this recipe, it is very important to properly chop the chicken, so you need to be careful and careful. For cooking you will need:
- two chicken breasts;
- three tablespoons of flour;
- a small bunch of fresh parsley and dill;
- two fresh chicken eggs;
- breadcrumbs - quantity as required;
- butter (unsalted) in the amount of 70 grams;
- small lemon;
- vegetable oil - one glass;
- spices, black pepper powder, salt, according to personal preference.
Cooking time - 1 hour 50 minutes.
Calories - 298.3 kcal.
Detailed cooking:
- Preparation of this type of meatballs must begin with the filling. Leave the butter to soften. After some time, add the pre-chopped greens and the juice of a whole lemon. You also need a little salt the mixture. Stir and place in the refrigerator until it solidifies.
- Now you can do meat. With it you need to remove all the extra pieces. Remove the skin and trim the breast on both sides. Required along with one wing joint. Bone is cleared completely from meat. All tendons are cut from the fillet;
- Wrap the meat in a film and repel it very well. Then spread the prepared stuffing on the prepared meat. It is important to place it where there is a small fillet. After that, wrap the meat tightly. For greater strength, you can bond everything with the help of toothpicks;
- To roll formed patties in flour, then soak them in eggs, and only then to roll in breadcrumbs;
- Heat the frying pan with high sides and pour a large amount of vegetable oil into it. Place the cutlets there and fry until a golden crust appears. Additionally, you can put in the oven for a few more minutes.
Chicken Kiev cutlet made from minced meat: a step-by-step recipe
Minced meat cutlets are much easier to prepare than whole meat. Therefore, for beginners, you can try, first of all, to prepare this simplified version. For this you need to prepare:
- chicken fillet - about ½ kg;
- butter - from 60 to 80 grams;
- two chicken fresh eggs;
- white bread flour and bread crumbs - the amount depends on the number of future cutlets;
- vegetable oil - from 300 to 500 ml.
Cooking time - 1 hour.
Calorie - 273 kcal.
Preparation of meals step by step:
- Chicken fillet divided into cubes of medium size and grind using a meat grinder. You can also use a blender;
- Add a small amount of salt and pepper to the minced meat. Stir the mass thoroughly;
- From this amount of meat should make at least four meatballs. In order to make it more convenient to form the burgers, you should wet your hands with water. Thus, the meat will not stick to the hands;
- Arrange four flat cakes on a cutting board and put butter into them, also divided into four parts;
- Wrap the butter in the mince and trim it to make beautiful oblong patties;
- Then break in flour, immerse in beaten eggs and then make the breading with prepared breadcrumbs;
- But it is necessary for the minced meat patties that the breading is necessary again, so the burgers are dipped in the egg mixture again and then rolled in the breadcrumbs again;
- In a frying pan with high sides pour a large amount of vegetable oil, heat and lower the cutlets there;
- On a high intensity fire, fry until the peel is golden brown;
- After that, spread the dish on a baking sheet and put for 15 minutes in a preheated oven;
- After that, you can serve the dish to the table.
Filing Rules and Cooking Tips
There are certain rules for serving chicken cutlets to the table:
- A small crouton made of wheat bread or puff pastry is laid out on the plate;
- On top lies cooked chicken Kiev;
- Cutlet must be poured on top with melted butter;
- A papilot made of a paper napkin is put on the free bone;
- There should be a tartlet filled with milk sauce with green peas near crouton with a chop;
- Nearby you can decompose french fries, cauliflower.
And finally, some useful tips that are worth paying attention to in the cooking process:
- When cutting chicken fillet it is worth using only a very sharp knife, because otherwise you can spoil the meat, which in the process of cooking will begin to tear;
- For the filling of butter, it is worthwhile to use additionally dried dill, since only it is capable of giving the dish a unique taste and aroma;
- In order for cutlets not to lose their original shape, it is necessary before cooking to hold them in the freezer for ten minutes. But before that, be sure to wrap the blank in cling film;
- Cutlets in butter should be lowered only after it starts to boil.
Chicken Kiev cutlets are a dish that is served in many restaurants. Cooking at home is not so easy. Will require attentiveness, accuracy and accuracy. But do not be afraid, because if you don’t try, then you’ll definitely fail.
And in addition - a very detailed video recipe for chickens Kiev.
