Chicken Kiev: manufacturing secrets

Chicken Kiev: step-by-step recipe

Juicy and savory Kiev-style cutlets differ from ordinary ones in that they are prepared not from minced meat, but from beaten chicken fillet. Biting into a tender, fragrant cutlet, you find butter inside with various additives - herbs, mushrooms, boiled eggs and grated cheese. In the most “correct” cutlets, a chicken bone sticks out on the side, on which they put a curler, so as not to burn your hands. And of course, the most important thing is how to learn how to make chicken Kiev at home, so that they have a crispy crust and warm, juicy flesh. It's completely real and won't take much time. Let's try!

Oil interior for Kiev cutlets

At first we make the filling, and later we get carried away with the meat - this is one of the rules for making chicken Kiev. Since the base of the inside is butter, remove it from the refrigerator and let it thaw until soft. For the inside, it is better to take very high-quality oil with 82.5% fat content: the better the oil, the more tender and tastier the cutlets.

It is no coincidence that the oil for the interior is called greenish - we will need fragrant greenery. Chop dill, parsley, cilantro and mix with butter, add grated hard cheese to the mixture, add salt and form into thick sausages. It’s better to do this as quickly as possible so that the butter doesn’t start to melt. For 80 g of butter, take 8 g of cheese and a bunch of dill - from this amount of goods you will get 4 sausages. Or you can simply roll pieces of butter in crushed dill. Put the greenish oil in the freezer and work on the meat.

The best meat for Kyiv cutlets is chicken breast.

Cutlets are made from chicken fillet, in other words from chicken breast, and since the chicken has two breasts, you get two cutlets. For this reason, they are considered a delicacy for us, because to fry four, 6, eight cutlets, several chickens are needed. In general, at the moment you can simply buy a chicken breast in the store, but if you want to cook a traditional cutlet with a bone, you will have to take the whole carcass. Now let’s prepare the meat for the Kiev cutlet; a step-by-step recipe for this process will help you figure out how to properly cut and beat the fillet.

1. Wash the chicken thoroughly, place it on its back, remove the skin from the meat and make a deep cut along the keel bone, which runs vertically through the middle of the breast. Help yourself on the other side by turning the fillet over and making a cut on both sides.

2. When carving out the breast, leave the wings on if you plan to make a traditional chicken Kiev. A prepared chicken breast purchased in a store will produce a boneless cutlet - this is also tasty, although the outside looks more like a roll.

3. So, you have cut out the breasts with wings, and now remove two fragments from the wings, leaving only the humerus bone, which is firmly attached to the sternum by tendons.

4. Clean the meat from the humerus using a sharp knife and remove the joints at the ends. Now the future cutlets resemble a leg with a bone - this is exactly how they should look.

5. It’s probably clear to you that a chicken breast includes huge and tiny fillets, and now you have to separate them from each other with scissors or a knife. To make cutlets we will need both parts.

6. Wrap large and small fillets in cling film and gently pound with the flat side of a hammer until you get a flat cake 4-5 mm wide. If you beat the fillet with the serrated side, you will end up with minced meat, so it’s better not to try it. If you overdid it a little and holes appeared in a narrow layer of meat, no big deal, they can be covered with another fillet, and when you dip the cutlet in batter and fry it, the “defective” places will become completely inconspicuous.

Making rolls, breading cutlets

The main thing is to create everything correctly. Wrap the butter-cheese sausage in a tiny fillet sprinkled with salt in the form of a tight roll, salt the huge fillet, put it in the middle of the roll and wrap it again. Another method of forming cutlets is to place a piece of butter in the middle of a huge fillet, cover it with a small fillet, and then roll it into a roll, like cabbage rolls.

Try to make the product quite tight and dense to protect the oil from leaking; to do this, remember the cutlet in your hands, giving it a suitable shape. Now lightly moisten the surface of the fillet with water, roll in flour and remember a little - the edges of the meat should stick together, then the cutlet will take on an appetizing appearance. Soak the semi-finished products in batter, which is made from 2 eggs beaten with 1 tbsp. l. flour and a pinch of salt, and roll in breadcrumbs. You can add a little milk to the batter for tenderness and airiness. Now continue to work on the shape of the cutlet - it should be completely smooth, beautiful, resembling an ellipse. Later, repeat the function with batter and breading again - double breading prevents the oil from leaking out and creates a crispy golden crust, which is an attribute of Kiev cutlets.

How to fry cutlets Kiev style

Lightly blot the products with a cardboard towel to remove excess water, otherwise the oil will sizzle and splatter. Fry the cutlets in a large amount of hot vegetable oil, brought to boiling temperature - bubbles should certainly appear in it. You can fry in a deep fryer or in a frying pan until a beautiful golden color, which will take about 3 minutes on each side. It is not recommended to fry them longer, otherwise the rolls will simply burn - you will still have to finish the Kiev cutlets in the oven.

So, after frying in a frying pan, cover a baking sheet with baking paper, place the meat rolls on it and bake for 15 minutes in an oven preheated to 180–200 °C. The readiness of the cutlets is easy to check - carefully cut them, if juice begins to flow out of the pulp, the dish is ready!

And one more subtlety - before serving the cutlets, pierce them with a fork so that steam comes out, otherwise hot oil will squirt out when you bite them. You can serve baked vegetables, mushrooms, fluffy rice or potatoes with Kiev cutlets. This is incredibly delicious!

5 secrets of making chicken Kiev

Secret 1. Cut the chicken fillet only from the thickened edge - this way the process will go faster and you won’t cut through it.

Secret 2. If you remove the tendons from the fillet, the cutlets will turn out more tender and softer. Some chefs advise cutting them slightly in several places so that the cutlets do not shrink when frying.

Secret 3. Add a few spices and dry herbs to the breadcrumbs, and Kiev cutlets will amuse you with new tastes and smells.

Secret 4. Wrap the cutlets in cling film and place them in the freezer for 10 minutes before breading. In this case, the oil will harden and will not flow out during the “sculpting” process. Some housewives put the cutlets in the freezer for 10 minutes and then bread them.

Secret 5. If you don’t have time, and guests are already on the doorstep, you can simplify the Kiev cutlet recipe by using minced chicken. Make a flatbread from the minced meat, put the butter filling inside, and then wrap the cutlet with a roll.

Pork Kiev cutlet

This, of course, is not a classic, but it is also very tasty. Take 400 g of pork slices or any part of the carcass without fat and lard. Make the filling from 100 g of softened butter, 2 cloves of crushed garlic, a finely chopped bunch of parsley and dill, and a pinch of salt. Place the butter on cling film, form into sausages and place in the freezer.

Cut the meat into layers approximately 0.5–0.7 cm wide, beat with a hammer, but carefully so as not to tear it. Rub the meat with salt and pepper, make a batter from 2 eggs, salt and spices, beat well and remove the butter sausage from the freezer. Cut it into pieces, place it on meat cakes and roll them into tight rolls. Dredge the cutlets in flour, dip in eggs, and then in breadcrumbs mixed with meat spices. Make a double or triple breading and fry the cutlets in oil, making sure that they float in it. Heat the oil, then reduce the heat to low and fry the cutlets for 3 minutes on each side. You can bake the cutlets in the oven or serve them right away with a fragrant side dish!

Chicken Kiev: Mexican recipe

This dish is perfect for winter, as its spiciness pleasantly warms you up and keeps you from freezing. For the inside, mix 5 tbsp. l. butter, 3 tbsp. l. hard cheese cubes, 2 tbsp. l. finely chopped canned chili peppers, 2 tsp. dried onions and ½ tsp. salt. Roll into balls and freeze them.

Chicken Kiev

For me, cutlet Kiev has always been a ceremonial dish. Even as a child, when we went out for a walk in the city on weekends and holidays, an indispensable attribute of the walk were special chicken cutlets with inside and breaded, a milkshake and ice cream. At home, such cutlets were prepared very occasionally - individual chicken fillets were rare on sale. But in any reputable cafe they were always on the menu.

Despite its apparent complexity, preparing a Kiev cutlet is quite simple. There are always chicken fillets of various sizes on sale, even not frozen. This allows you to cook cutlets of various sizes. Although, for my taste, such a chicken fillet cutlet must be large. Usually, a piece of butter with spices, herbs, and cheese is wrapped inside the cutlet.

There is a lot of debate about the origin of chicken cutlets with insides, because similar dishes are found all over the world. At the end of the 19th century, côtelette de volaille, which was prepared from chicken fillet with the bone sticking out, was popular in one of the restaurants of the Continental Hotel. A paper napkin was wrapped around the bone so that it could be picked up. They say that the restaurant was called “Kyiv”, and that’s how the chicken Kiev came out.

There are a huge number of versions of the origin. I remember in the USA (the United States of America is a state in North America) in a restaurant we were offered chicken kiev, which says a lot. In general, there is no clear indication of the origin of this dish, but this does not interfere with the popularity of the chicken cutlet. The composition of a fillet cutlet with inside is somewhat similar to the composition of Pozharsky cutlets, which are made from minced meat.

The Kiev cutlet is a piece of butter inside that is wrapped in thinly pounded chicken fillet. The cutlet is breaded and fried, then brought to full readiness in the oven.

Unfortunately, the famous bone sticking out of the cutlet is not so common. Usually, in home cooking, purchased fillet is used, deboned, and occasionally someone buys a whole carcass. Well, taking into account the fact that modern chickens are simply huge, Kyiv cutlets turn out to be so large that it will not be possible to hold them by the bone. Therefore, usually, they use the fillet that is available, and the bone is used on a case-by-case basis. Thanks to my Yulia for her support in cooking.

Ingredients for chicken Kiev

Chicken fillet 2 pcs
Butter 80 g
Garlic 1 clove
Dill, parsley 2-3 sprigs
Testicles 2 pcs
Breadcrumbs 0.5 cups
Salt, dark pepper, hot pepper spices
Vegetable oil for deep frying

How to cook chicken Kiev

For one Kiev cutlet you will need one large chicken fillet. If it is cut with a bone, the cutlet will be closer to the traditional one. If there is no seed, this does not affect the taste in any way. Chicken fillet consists of two parts - tiny and huge, you can clearly see them by simply turning the meat over with the smooth side down.

Chicken fillet for cutlets

Prepare frozen butter and herb filling

Cut the fillet into small and large pieces

Beat all fillet parts with the flat side of a hammer

The Kiev's cutlets

In this section for us, our chefs share the most successful recipes for chicken Kiev with step-by-step photos and instructions. We will tell you and show you how to cook delicious chicken Kiev at home!

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Chicken Kiev recipes

Ingredients

Chicken breast (large) – 1 pc.

Butter – 50 g

Chicken egg – 1 pc.

Breadcrumbs - to taste

Hard cheese – 30 g

Dark pepper (ground) - to taste

Garlic - to taste

Dill (fresh) - to taste

Ingredients

Chicken breasts – 4 pcs.

Butter – 100 g

Breadcrumbs – 100 g

Flour – 0.5 cups

Dill greens – 20 g

Garlic – 2 cloves

Ground dark pepper - to taste

Vegetable oil – 100 ml

Ingredients

Chicken fillet – 800 g

Butter – 100 g

Dill and parsley – 30 g

Chicken egg – 1 pc.

Breadcrumbs – 4 tbsp.

Spices - to taste

Vegetable oil for deep frying – 200 ml

Ingredients

Minced pork – 300 g

Minced beef – 300 g

Butter – 60 g

Chicken egg – 2 pcs.

Breadcrumbs – 10-12 tbsp.

Pepper, h.m. - taste

Nutmeg (optional) – a pinch

Vegetable oil – 1.5 cups

Ingredients

Chicken breast fillet – 3 pcs.

Butter – 100-150 g

Breading – up to 1 cup

Salt – 3 pinches

Garlic – 1-2 cloves optional

Vegetable oil - from 0.5 cups

Ingredients

Chicken breast (without skin) – 2 pcs.

Butter – 50 g

Hard cheese – 50 g

Vegetable oil - for frying

Fresh greens - to taste

Chicken egg – 1 pc.

Breadcrumbs – 200 g

Ingredients

Minced chicken – 550 g

Butter – 60 g

Greens - 3-4 branches

Breadcrumbs – 3-5 tbsp.

Salt, pepper - to taste

Vegetable oil – 150 ml

Ingredients

Chilled chicken – 1 carcass

Butter – 100 g

Vegetable oil - for frying

Breadcrumbs - to taste

Chicken eggs – 2 pcs.

Fresh parsley - to taste

Ingredients

Chicken Kiev (semi-finished products) – 1 kg

Vegetable oil – 50 ml

Ingredients

Minced pork – 600 g

Butter – 50 g

Spices - to taste

Chicken egg – 2 pcs.

Wheat flour – 3 tbsp.

Breadcrumbs – 4 tbsp.

Oil for frying – 2 tbsp.

Onions – 1 pc.

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The Kiev's cutlets

Kiev cutlets are chicken fillet cutlets wrapped in a piece of cool butter. Recipes for chicken Kiev call for coating it in egg, breading it, and then deep-frying it. A chicken bone can be attached to one of the ends of the cutlet, onto which a papillot is placed when serving.

Here are the recipes for chicken Kiev .

Kiev cutlet or Novomikhailovskie cutlets are a type of cutlet made from chicken fillet chop.

Chicken Kiev is one of those delicious dishes that are sophisticated and ordinary at once. .

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difficult

A classic of Russian restaurant cuisine, cutlet Kiev, has remained an irresistible dish for a long time.

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This is basically a restaurant dish - but it’s not so difficult to learn how to create it yourself.

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A dish from the main menu of the Kompot cafe

There is a version that Kiev cutlets are distant relatives of the French côtelette de.

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If you don’t have deep fat on hand, use a deep frying pan. The cutlets should be one hundred percent in it.

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The juicy chicken fillet comes out thanks to the inside of butter and herbs, and the garlic gives it.

It turns out that an ordinary Russian restaurant dish can simply be created at home! It is from guinea fowl.

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It’s absolutely easy to prepare a traditional dish - chicken Kiev, if you have it on hand.

Chicken Kiev: manufacturing secrets