Chicken Kiev is a traditional recipe. Chicken Kiev: a classic step-by-step recipe

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. In the very beginning of its appearance, it prepared in the following way. The chicken fillet was beaten off with a hammer; in the process, the butter 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 unusual 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, putting inside and chicken bone... This is done in order to make eating the cutlet convenient. Then, such a "chicken leg" is dipped in an egg mixture and rolled in breading. This cutlet is sent to the refrigerator, after which it is heat-treated in deep fat.

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. You need 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, you first 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. Once smooth, shape into small, even patties with a spoon. Send the resulting filling into the freezer for a few minutes.
5. After it freezes, start forming the cutlets. To do this, beat the egg in a bowl, chop the crackers and place 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. Put the cutlets in the heated vegetable oil 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

The recipe for "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. Salt the resulting plates a little.
3. Spread the mushroom mass, a piece of butter on them and sprinkle with herbs. Then, carefully 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.

Good appetite!

In the years of my youth, the phrase "Kiev cutlets" was synonymous with the word "Luxury". Theoretically, all of us, technology students, knew how to make them, this was explained in detail in the textbook, but practically I did not know the people who often prepared them. In those years, only old bluish chickens with long legs and necks were on sale. The only way to heat it is long-term cooking, this is the only way the chickens become relatively edible. The chicken breast was tough and dry, so they came up with this recipe to refine it. I decided to cook Kiev cutlets in strict accordance with the technology textbook of those years: two cutlets per serving, with a bone, with a papillote. I managed almost everything, but I could not find a breast of the same size as before, the current broiler chickens are three times larger, so we ate my cutlets for two days and were happy, because they have an exceptional taste.

Chicken breast Butter Wheat flour Chicken egg Breadcrumbs Parsley Spices Lemon juice Vegetable oil

This is how a properly formed section should look like - a thin crispy breading, a juicy chicken breast and a cavity inside, from which aromatic butter flows out - very tasty! This juicy cutlet is familiar to many, it's a pity that nowadays it has become an everyday fast food, it has lost its sophistication and unforgettable taste. What the food industry offers us in the form of frozen semi-finished products cannot be compared with a cutlet cooked in the home kitchen with their own hands. The process of making Kiev cutlets is not easy and requires some preparation, but the result is worth it.

You will need:

• ground black pepper
• butter 100 gr
• egg 2 pcs
• flour 2 tablespoons
• bread crumbs 1 cup

The classic Kiev cutlet is made from beaten off chicken breast, in which butter is wrapped. The fillet is placed on the bone from the wing, so this cutlet looks very much like a chicken leg. For the first time, a Kiev restaurateur thought of this, so the wonderful city of Kiev is present in its name. It is almost impossible for a novice cook to achieve a high-quality result the first time - it is difficult to form a cutlet so that butter does not leak out of it during frying, and even more so to make a structure together with a bone. But do not despair, you can resort to little tricks and you will succeed.

Firstly, the bone is not required at all- this is comforting news. And secondly, you need to take care of the filling for the cutlets in advance - butter, you can even in a few days. I advise you to buy natural butter 80-82.5% - this seemingly invisible ingredient plays an important role in cooking. Only real butter will give the Kiev cutlet an unforgettable taste, juiciness and aroma.

Step-by-step photo recipe for cooking:

Cut the oil into 4 pieces, lay them out on a plate so that they do not stick together and send them to the freezer so that they frozen well- this is the main trick - when frying, frozen oil will melt more slowly, it will not begin to boil inside the cutlet and strive to break out. If desired, pieces of butter can be made more rounded if you have time, tinker. I used butter with herbs, but this is optional. How to make such oil see →

Advice: when I cook fillet from chicken breasts, I cut off the so-called arrow - a small part - it always gets in the way. By the way, it is this small part that is used in classic cutlets in Kiev - a bone is wrapped in it and already this "structure" is wrapped inside a large fillet. But, since we decided to facilitate the process, we can safely cut it off. Such arrows from four to five fillets correspond by weight to one full fillet.

You can cook with them and feed the whole family with one breast.

Breast cut in half lengthwise without cutting to the end.

Expand in both directions - a large, thin piece is obtained.

Place the fillets in a bag so that the spray does not fly in all directions, and beat off... Do this for all breasts.

Season the fillet with salt and pepper, wrap the frozen butter in it and shape the patties.

Prepare the breading: beat lightly eggs, pour in different containers flour and breadcrumbs.

Cutlet roll in flour, dip in eggs and roll in breadcrumbs... For the strength of the breading, repeat the whole process again: flour, egg, crackers.

Remove the formed cutlets in the freezer for 15-20 minutes.

Fry Kiev cutlets need a lot vegetable oil in a deep fryer or deep frying pan. You can also fry in the usual way, but this will take more time, and longer heating threatens with oil leakage, which will turn our unusual cutlets into ordinary ones, but we don't want that at all. So much fuss and down the drain! Therefore, do not spare the oil and warm it up well. In hot enough oil cutlets are fried for only 5-7 minutes... Turn the patty over while frying so that it is browned on all sides.

Well, here's the result! Ideally: thin crispy breading, tender juicy meat and aromatic melted butter! The melted butter inside the cutlet is the highlight of the dish. Combining with the juice of chicken meat, it forms delicious sauce... I just want to dip every bite with him!

You will need:

• chicken fillet 800 gr (4 breasts)
• ground black pepper
• butter 100 gr
• egg 2 pcs
• flour 2 tablespoons
• bread crumbs 1 cup
• vegetable oil for frying 0.5 l

Cut the chicken breast in half lengthwise without cutting to the end.
Expand the fillets and beat off.
Season with salt, pepper and wrap a piece (25 grams) of frozen butter.
Dip the formed cutlet in flour, dip in beaten eggs, roll in breadcrumbs.
For a firm breading, repeat the process: flour, eggs, crackers.
Fry the cutlets in a lot of hot vegetable oil for 5-7 minutes.
Turn over during frying so that the cutlet is browned on all sides.

To cook Kiev cutlets, remove the skin from the chicken breasts. Place them with the inside facing 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.

Using two tablespoons, shape the filling of the cutlets from the butter 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 once again roll in breadcrumbs.

Preheat the oven to 200 ° C. Heat 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.

Chicken Kiev is prepared only from beaten chicken fillet, in which a bar of cold butter is wrapped. Oil is mixed with herbs, mushrooms, cheese, but more often with herbs - dill. The stuffed meat is breaded, deep-fried and served in a certain way. And although the Kiev cutlet can be ordered in all major restaurants and bought in grocery stores in the convenience store section, cooking the heroine of several culinary legends at home is at least interesting.

Ingredients

• chicken - broiler
• egg - 2 pcs.
• bread crumbs - 150 g
• butter - 170-180 g
• greenery
• vegetable oil for deep fat
• spices

Preparation

Chop the herbs finely and stir in softened butter.



Then divide the mass in two and put it in the freezer by making two small sausages (or sausages) and twisting them into plastic wrap. The secret of this step is uniformity: the oil and herbs must be mixed properly.



On the chicken, separate the skin from the breast.



Trim the wing so that the humerus remains on the carcass



and clean it with a knife.



Free the chicken fillet from the bones.



From one breast you should have two boneless fillets and two smaller fillets (it separates very easily from the main large fillet).



Beat the small fillets with a hammer, placing them between the layers of cling film.



On a large fillet, make shallow longitudinal and transverse cuts so that in the end it opens up like a book, and also beat off in layers of film.



Season the beaten meat with ground pepper and salt, put a piece of frozen butter with herbs on a large fillet,



cover it with a small part of the fillet on top and, forming an elliptical cutlet, close the filling on all sides.



Wrap the finished meat product with cling film and put in the freezer for 10 minutes.



Beat the egg, not very fluffy, with a pinch of salt.



Before deep-frying cutlets, roll them in flour first,



then in the egg



and then in breadcrumbs (in an egg mixture and in breadcrumbs, you need to roll it 2 times).



Fry the cutlets in hot oil until golden brown.

After frying, transfer the Kiev cutlets to a baking sheet and bring to readiness within 10 minutes, the oven heating temperature should be 190 degrees.

The dish is very tasty and juicy, but you only need to eat it hot.

2. It is noteworthy that before the cutlet began to be mass-produced, butter was hammered into the fillet with a hammer (turning it into the most delicate creamy chicken) - and only then they began to mold it and wrap it in meat. Try hammering in, but be aware that it will take neatness, patience and time, because it requires the gradual addition of small pieces of butter at a time.

3. The filling can consist of butter + grated cheese, mushrooms, yolk, herbs and spices, and even ham. And this is not all of the listed ingredients that can be found in recipes for Kiev cutlets.

4. In some restaurants, cutlets are served on specially prepared croutons, and Chicken's leg can be flaunted “stylishly” and “shod” in a culinary paper papillote. However, do not rush to grab it by the bone, hold it with a fork, otherwise it will break off under the weight of the meat.

5. Deep-frying is not the most dietary way of cooking. Therefore, if you want a more dietary option, fry the patties a little in oil in a pan, and then bake in the oven. At the same time, deep-frying is a traditional, correct recipe for making Kiev cutlets, and it takes a lot of oil.

The history of the recipe for Kiev cutlets

Chicken Kiev is a dish known all over the world. The ability to cook it is included in the compulsory program of culinary education in European and American culinary schools. And as often happens, several countries argue about the origin of the recipe.

Here he is, Appert

According to the French version, the recipe for Kiev cutlets on the bone (côtelette de volaille - literally "poultry cutlet") was invented in the 18th century by a French culinary genius - a certain Appert. Then, as they would say now, within the framework of an international humanitarian aid program, the recipe got to Russia, which did not have (!!!) its own culinary tradition. Allegedly, it was brought by Russian students-cooks, and it happened during the time of Elizabeth.

According to the same French, after the victory over Napoleon, the Russians tried to forget the origin of many things borrowed from them, and renamed the recipe chicken cutlets to the Mikhailovsky Palace, announcing that they were invented by a cook from the Mikhailovsky Palace.

According to the Russian version, the French have nothing to do with it, but it's true about the Mikhailovsky Palace. And this is our recipe, ours, even copyrights! The Kiev cutlet was invented in a St. Petersburg restaurant from the Merchant Club. It was called "Novo-Mikhailovskaya", since the restaurant was located next to the Mikhailovsky Palace. It was there that they began to serve it in papillotes, which the audience appreciated and loved. The Merchants Club was conceived as a grandiose, luxurious project designed to demonstrate the chic and scope of Russian capitalism. But ... the music did not last long. After the revolution, only those new Mikhaylov cutlets remained from the idea, however, and they temporarily disappeared from the scene.

The Ukrainian version is the same as the Russian one. The Ukrainians claim that the cutlets were brought to them from Russia immediately after the revolution - the very same new Mikhailovsky. However, they did not achieve popularity and were forgotten for a long time. And only much later, in the 50s of the last century, they were appreciated after they were prepared for diplomats on the occasion of some important event. Then they appeared in all restaurants in Kiev and, for brevity, began to be called “Kiev cutlet”.

Finally, there is an American version of the origin of the recipe. Of course, the Americans claim that they invented it all. Why, you ask, are the cutlets called Kiev? It's very simple: because Ukrainian emigrants liked to order them. It seems that the Americans have already issued copyright ...

Alas, the modern semi-finished version of cutlets with bone, which is sold in every grocery store, is devoid of the taste, piquancy and juiciness of its restaurant counterparts. The conclusion is simple: either help yourself in a good culinary establishment, or cook chicken Kiev according to the recipe at home. Then have fun.

But if you decide to order a Kiev cutlet in a restaurant, you should remember some rules with which you can easily enjoy this delicious dish... However, it is better than Pokhlebkin about one insidious feature of cutlets ...

Pokhlebkin about the recipe for Kiev cutlets

“This dish invariably amazed foreigners with its unpredictable behavior while eating. It ruined countless snow-white shirts and expensive jackets, leaving an indelible mark on the memory (and on clothes) of those who dared to taste it.

When an attempt was made to cut it with a knife (in European style, decorously), it fired a long stream of oil, pouring sticky liquid over either the face of the eater bent over him, or his entire dress suit. In the end, foreign firms, sending their tourists to the USSR, were forced to include in their brochures a special warning about the careful handling of "Kiev cutlets".

Meanwhile, Soviet visitors to restaurants never got into trouble with Kiev cutlets, because they treated them in Russian, that is, they did not try to cut them into pieces with a knife, but simply thrust the whole fork into them at once (for strength), piercing the cutlet without any of it. compression simultaneously in three or four places (according to the number of teeth in the fork) and thereby ensuring a uniform flow of oil from the cutlet. And then, slightly surprised that the "cutlet is flowing", they shaken it slightly over a plate on a fork and reliably and fearlessly bit off half of it at once, without getting involved with all sorts of knives, ceremonies and decencies. And none of them let the Kiev cutlet down ... "

"Entertaining cooking" M, 1974