Cutlets; in Kiev; from minced chicken; recipe with photos and videos

1. Mix soft butter and dill until smooth. If the butter is unsalted, add salt to taste.
2. Freeze the butter in foil or cling film for 20 minutes.
3. Let's prepare the minced chicken: grind the onion and fillet in a meat grinder.
4. Add spices - salt and pepper. For a rich taste, add dry or fresh garlic to the minced meat. But this is not necessary.
5. Take out the butter and cut it into 8-10 pieces.
6. With wet hands, take some of the minced meat and make a flat cake. Place a piece of butter in the center.
7. We pinch the edge and form a cutlet.
8. For the Kiev recipe, you need to bread the cutlets. Prepare flour and breadcrumbs for breading. Beat the egg with a pinch of salt.
9. Bread each cutlet in flour, then in egg and breadcrumbs.
10. Heat vegetable oil in a frying pan. Fry the cutlets on each side over high heat. They should set and brown.
11. Place in a heat-resistant form and place in an oven preheated to 180 C for 10 minutes. During this period of time, the cutlets will reach readiness, and the butter inside will melt, as it should be in true Kiev style.

The cutlets must be served immediately. If you are preparing for tomorrow, it is better to freeze, and it is better to fry or bake just before lunch. After reheating, some of the oil will already be absorbed into the minced meat, and the effect will not be the same as Kiev cutlets in the heat. Although yesterday’s ones are completely delicious.

For our non-classical cutlets, you can create a traditional filling - “greenish butter”. Understanding chefs say that it is not the freshest dill that gives it its smell, but crushed dried dill. There are also two methods for making butter sticks: 1) mix butter with herbs; 2) roll in dill. Both options then require cooling.

You can deviate from the recipe and vary the filling; next time you can add grated cheese or boiled yolk.

Well, you can create a real cutlet crust by breading the pieces using the usual, not lightweight method: first dip them in lezon - a mixture of eggs and milk. To do this, you need to beat the egg with a whisk or fork, pour in a little milk and beat again. The sequence of preparation for frying is as follows: we blot the cutlet with a cardboard towel, then dip it in flour, then in the lezon, and finally, roll the cutlet in breadcrumbs - so that not a single island is left without breading.

If you have a deep fryer, this is an ideal option for frying Kyiv cutlets. They should be completely covered with vegetable oil, and it should boil. The average frying time is three to five minutes. Bringing to readiness, as we have already written, will take place in the oven.

Serve the cutlets with mashed potatoes, green peas or any salad.

Be sure to master this method of making your favorite cutlets - it simply couldn’t be easier.

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Kiev cutlets made from minced meat: “lazy” recipe

Don’t you know what to make from chicken fillet that will be quick, tasty and can feed the whole family? Try making chicken Kiev from minced chicken - the recipe is very ordinary and “lazy” if you associate it with the classics. In half an hour, juicy cutlets with a golden brown crust will already be on your table, and when you cut them, melted butter with herbs and garlic will flow perfectly onto the plate. Compliments from family are guaranteed!

So, you need to grind the fillet into minced meat, add salt and pepper. For the inside, mix and freeze the oil with dill and garlic. Later, mold the cutlets so that the inside is inside. Bread, fry and cook for a couple of minutes in the oven.

It is better to grind the fillet independently using a blender. If you take ready-made minced meat, then try to choose a high-quality one - it should be dense, not spilled, otherwise you simply cannot make cutlets from it. For the inside, take good butter (sweet cream), be sure to have the freshest dill and garlic - the traditional recipe for Kiev cutlets does not contain garlic, but I strongly recommend adding it anyway, with it the inside will be much more aromatic and tastier, and will not be bland .

Ingredients

• minced chicken fillet – 400 g
• salt – 0.5 tsp.
• dark pepper – 1-2 chips.
• chicken egg – 1 pc.
• flour – 2-3 tbsp. l.
• breadcrumbs - 5-6 tbsp. l.
• vegetable oil - for frying

• butter – 60 g
• chopped dill - 2-3 tbsp. l.
• garlic – 1 tooth.
• salt – 1-2 chips.

Manufacturing

Chop the dill and garlic clove, mix with soft butter and add salt.

Wrap the resulting fragrant mixture in cling film to form a kind of bar. Place the “greenish butter” in the freezer.

Transform chicken fillet into minced meat - the quickest and most convenient way to do this is using a blender with a knife attachment. Add salt and pepper, mix everything. You can use ready-made minced chicken fillet (without skin).

Form cutlets. Divide the minced meat into 4 parts. Using hands dipped in water, knead them into cakes. Remove the greenish butter from the freezer and cut it into equal pieces. Place a portion of butter on each flatbread.

Make cutlets so that the butter is inside.

For breading, prepare three containers: with flour, with breadcrumbs and with egg lison (drive an egg into a bowl, add a spoonful of cool water and a pinch of salt, beat until smooth).

First roll the cutlets in flour, then dip them in eggs and bread them in breadcrumbs. And again dip in the egg and bread in breadcrumbs - due to the double breading, the oil will probably not leak out of the cutlets.

Turn on the oven to preheat to 180 degrees. Quickly deep-fry the cutlets (in bubbling oil) on all sides until golden brown - about 3-4 minutes, do not dry them out! It is better that the oil completely covers all the cutlets, or you will have to often twist them and pour oil on them using a spoon so that the frying is even.

Place the cutlets in a refractory dish and place them in a preheated oven for 5-7 minutes (do not keep them longer, otherwise the minced chicken cutlets will be dry).

That's all - chicken Kiev cutlets are ready! They turn out golden brown on the outside and soft on the inside. If you cut it, fragrant oil flows out. It is best served with mashed potatoes or vegetable salad. Bon appetit!

Minced chicken Kiev

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

• 234 kcal
• 1 hour
• 1 hour

Photo of the finished dish

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Step-by-step recipe with photos

I won’t hide the fact that I personally really like Kiev cutlets. My husband also liked them very much. Since I am from Ukraine, almost all my foreign friends make fun of me that I literally have to be able to cook these cutlets.

For me, preparing Kiev cutlets is not difficult, I usually cook 10 cutlets and freeze some of them, so I always have my signature dish in stock in the freezer.

But when my supplies run out, and guests suddenly show up, I cook chicken Kiev from minced meat. The minced meat I use is obviously chicken, but otherwise the whole process of making cutlets is actually similar to that of making Kiev cutlets from chicken fillet.

Let's prepare the products according to the list.

First of all, let’s prepare the greenish oil. To do this, mix softened butter with finely chopped dill or parsley or both herbs. Let's form a small bar or sausage from the butter and put it in the freezer.

Now let's do the minced meat.

You can immediately purchase ready-made minced chicken in the store; we do not sell it.

I make a very ordinary and tender chicken mince by passing the chicken fillet through a meat grinder, adding salt and pepper. Minced meat for chicken Kiev is ready.

Now let’s form the cutlets. The minced meat I purchased is enough for 4 good cutlets. Divide the minced meat into four parts. We take the greenish butter out of the freezer and cut it into cubes. Place a stick of greenish butter on a minced flatbread and form cutlets. We seal the seam very well so that the oil does not leak out during heat treatment.

Now is the time for breading. Prepare containers with breadcrumbs and flour, crack an egg into a bowl, add a spoonful of water and whisk the mixture until smooth.

Bread each cutlet in the following sequence: flour - egg - breadcrumbs - egg - breadcrumbs.

I double bread it with breadcrumbs, so the oil probably won’t leak out of the cutlet.

These are the Kiev-style cutlets we made from minced meat. I will freeze some of the cutlets, and cook others for lunch.

Before doing this, deep fry the cutlets for 3-4 minutes to form a golden brown crust. After this, transfer the cutlets into a fireproof form and place them in an oven preheated to 180 degrees C for 15 minutes.

Chicken Kiev cutlets are ready! Serve the cutlets in portions with vegetable salad or boiled rice. It’s also great to serve the cutlet with mashed potatoes.

Here's a surprise! If you did everything correctly, then this fragrant oil will flow out of you as you cut the cutlet.

Minced chicken Kiev

I have already posted a recipe for chicken Kiev, close to the traditional one. But progress does not stand still, and cooks have long figured out how to simplify the preparation of this dish, while at the same time maintaining all the taste properties. As you can tell from the name, Kiev cutlets are made from minced meat. At the moment I will tell you this recipe, and compare two different methods of preparation, it would seem like 1 dish.

Ingredients for minced meat Kiev cutlets:

Recipe for making chicken Kiev from minced meat:

Forming Kiev cutlets from minced meat:

Specifically given to us, the new recipe differs from the traditional one. Chicken breasts must be cut into small pieces and twisted in a meat grinder to obtain minced meat. With all this, I recommend creating minced chicken on your own, rather than using factory-made ones.

Add salt to the minced meat, add a little pepper, and mix well. You should get homogeneous, elastic minced chicken, which is easy to sculpt.

To cut the minced meat, I recommend moistening your hands in cool water so that it does not stick to your hands. Make flat cakes. From the indicated quantity four pieces are obtained. Place pieces of butter on the flatbreads. You can add herbs to the oil to taste. If desired, the butter can be given a beautiful shape using 2 spoons. All that remains is to just wrap it inside and form beautiful cutlets.

To finish forming the cutlets, they need to be breaded. To do this, the cutlet is dredged in flour. Then in a beaten and salted egg.

After eggs, roll the Kiev cutlet in breadcrumbs. But, for this type it is necessary to create a double breading, so after the breadcrumbs we put the cutlet back into the egg.

And again we return it to breadcrumbs. A similar breading allows you to retain the shape and all the butter inside. I bread all the cutlets before hot.

Frying chicken Kiev from minced meat:

Frying this type of cutlet Kiev is no different from the traditional version. For deep frying, heat vegetable oil over high heat. Dip the cutlet into deep fat and quickly fry. Place the fried cutlets on a baking sheet and bake for 15 minutes at 180 degrees Celsius. I served the finished cutlets with french fries.

Comparison of 2 recipes for Kiev cutlets:

Now you and I know two recipes for making chicken Kiev. In the traditional recipe, they are prepared from whole chicken breasts, which must be properly beaten and rolled perfectly so that the oil does not leak out during the frying process. This brings certain difficulties. If you cook from minced meat, then shaping becomes much easier. As for the taste, I personally didn’t see much of a difference. And my wife liked Kiev cutlets and minced meat more. Bon appetit.