Chicken Kiev cutlet from minced meat. Minced Kiev cutlets - an easy cooking option

Chicken Kiev is the most delicious, in my opinion, dish that can be prepared from chicken breast... If you are too lazy to mess around with fillets, minced meat from the breast comes to the rescue. In this recipe with a photo, I will tell you in detail how to cook Kiev cutlets from minced meat so that they turn out juicy and tasty. When cooking, it is important that during the frying process the melted butter does not break free (from the cutlets), so thoroughly bread the cutlets, do not leave a single millimeter without a "fluffy coat" made of crackers.

For minced Kiev cutlets, it is also important to cool the minced meat and shaped cutlets, so do not neglect these recommendations.

• Cooking time: 45 minutes
• Servings: 5

Ingredients for minced Kiev cutlets

• 650 g minced chicken;
• 50 g parsley;
• 50 g butter;
• 1 large egg;
• 3-4 tablespoons of wheat flour;
• 3-4 tablespoons of bread crumbs;
• salt, pepper, ghee;
• 50 g green onions for serving;
• young potatoes for garnish.

Method of making minced meat Kiev cutlets

Chilled minced meat from chicken fillet put in a bowl, salt and pepper with freshly ground pepper to taste. Knead the minced meat thoroughly, preferably with your hands, like dough. Then put it in the refrigerator for 15 minutes.

Roll out a roll of cling film on a cutting board, cut off the desired piece. Put the cooled seasoned minced meat for Kiev cutlets on the film, form an oval cake about a centimeter thick. One serving needs 150 grams of minced meat.

Grind butter, warmed to room temperature, with finely chopped parsley, add a pinch of salt. Optionally, add a garlic clove passed through a garlic press.

Divide the oil with herbs into 5 equal parts, form small cylinders. Put a cylinder of oil in the center of the minced meat cake.

Gently roll up the thick oval Kiev cutlets with a piece of butter inside. The cling film helps a lot in this, however, you can sculpt them with wet hands, they also turn out to be even.

Beat the raw chicken egg with a fork, dip the Kiev cutlets first in the beaten egg, then breaded in breadcrumbs, again in the egg and again in breadcrumbs. The result is a fairly thick breading crust.

At this stage, we put the finished semi-finished product in the refrigerator for 15 minutes, this is important.

Heat the ghee in a frying pan, put the cutlets in a preheated pan, fry until golden brown on both sides. Cut the green onion stalks in half lengthwise, fry them in a pan next to each other.

Boil young potatoes for a side dish, then cut the tubers in half, fry in hot ghee until golden brown, sprinkle with dill and salt.

Serving a plate - put a minced Kiev cutlet, fried onion on top, next to fried potatoes and some fresh vegetables. Bon Appetit!

Chicken Kiev is usually made from thinly sliced ​​layers of chicken fillet, but minced meat is also very tasty and much easier. Try to cook!

Bon Appetit!

Kiev cutlets "Capital"

"Capital" cutlets in Kiev differ from the traditional ones in the composition of minced meat and filling. Here, not only chicken, but also minced pork is used. And instead of greens, chopped and fried mushrooms are placed in the filling. Try to cook this version of Chicken Kiev. True, the dish turns out to be more high-calorie. But who's going to count calories when such a yummy is smoking on a plate ?!

Ingredients:

• Chicken fillet (turkey) - 500-600 gr.
• Pork fillet (tenderloin) - 400-500 gr.
• Chicken egg - 4 pcs.
• Spices for cutlets - to taste.
• Dry garlic to taste.
• Salt to taste.
• Flour - 3-4 tablespoons
• Vegetable oil for deep fat - about 1 cup.

For filling:

• Fresh or frozen mushrooms - 250 gr.
• Dry mushrooms - 50 gr.
• Bulb onions - 1-2 pcs.
• Butter or vegetable oil for frying - 50-70 gr.
• Mushroom seasoning to taste.
• Salt to taste.

Cooking process:

1. Let's prepare the cutlet filling. Soak dry mushrooms in boiling water in advance, 1-2 hours before frying the cutlets, let them soften well. Wash the soaked mushrooms and boil in salted water until tender (about 1 hour).
2. Strain the boiled dry mushrooms through a sieve, rinse, chop finely. Do the same with fresh mushrooms... If using frozen mushrooms, let them thaw first. You can also use finely chopped raw mushrooms.
3. Cut the onion into small cubes.
4. In a deep frying pan in hot vegetable oil, lightly golden the onion, add all the mushrooms, spices, salt to it and fry until tender.
5. Let's make minced meat for cutlets. To make cooking easier, use minced meat (50% pork + 50% poultry). Or, make the minced meat yourself by cutting the meat into small pieces and mincing it.
6. To keep the cutlets better, it is recommended to add 1-2 chicken yolks to the minced meat. Remember to season the minced meat with salt and pepper to taste, add any spices for the minced meat or cutlets and mix well, then beat it on the bottom of the bowl.
7. Divide the minced meat into 10 servings. For convenience, work with your hands soaked in cold water so that the minced meat does not stick.
8. Form tortillas of the same size from each piece of minced meat, add the mushroom filling inside - about 1 teaspoon each.
9. Cover the patties well and give them all the same oval shape.
10. Whisk 2 eggs and 2 remaining whites in a bowl. Sprinkle flour and bread crumbs on separate plates.
11. Breaded the patties: first in flour, then in beaten eggs, then in breadcrumbs. For strength, the breading can be made double (roll the cutlets in all ingredients twice). If there are not enough eggs when breading, beat 1-2 more eggs.
12. Deep-fry the breaded patties in a sufficient amount of vegetable oil until a beautiful crust for a few minutes on each side.
13. Let the excess oil drain off the cutlets by spreading them out on a paper towel, and then bring the cutlets until cooked in a hot oven (15 minutes at 150-200 degrees).
14. Serve ready-made "Stolichny" cutlets immediately. They are eaten hot with any vegetable side dish. They are also very tasty with mashed potatoes, boiled rice or buckwheat porridge.

Bon Appetit!

Chicken Kiev cutlet on bone

The original chicken Kiev - the international name of Chicken Kiev - is nothing more than a delicious restaurant masterpiece. Such a chicken fillet cutlet on the bone is being prepared. The fillet is tender and juicy, and the breading is light brown and crispy. But one should not think that it is impossible to create this miracle of cooking art at home. You will succeed if you follow our step-by-step advice exactly.

Ingredients:

• Uncut chicken carcass - 1 pc.
• Butter - 50-70 gr.
• Fresh herbs (parsley, dill) - 50 gr.
• Bread crumbs - 4-5 tablespoons
• Chicken egg - 2-3 pcs.
• Flour - 3-4 tablespoons
• Chicken spices - to taste.
• Ground black pepper to taste.
• Salt to taste.

Cooking process:

1. We cut the chicken carcass - for cutlets we only need a fillet with a bone left over from the wing. First, place the washed and dried chicken on a cutting board on the back.
2. Now we cut the carcass with a sharp knife in the middle of the breast along the keel bone on both sides. The breast should be divided into 2 parts.
3. Let's remove the spine and shins. We should have 2 pieces of chicken breast with wings left.
4. First, we will work with one part of the breast. Cut the chicken fillet along the keel bone along with the wing.
5. Separate the small chicken fillet from the large one. The small fillet is inside the large one and also adjoins the bone. When you start to open up the breast and remove the bones, you will immediately see it. The small fillets are separated very easily. Cut it off and set it aside.
6. Now let's deal with the chicken wing. We leave the shoulder, which is firmly connected by the bone with the large fillet, and cut off the 2 extreme wing phalanges and put them aside - they will not be needed. We also cut off the meat from the shoulder: we should have a bare bone from the wing, connected to the fillet.
7. Flatten the large fillet remaining on the bone. The thick part can be cut with a pocket, but not cut off from the bone. Put the leveled fillet together with the bone in a plastic bag and lightly beat it off with the flat side of a kitchen hammer or a wooden rolling pin. The fillet should flatten slightly and become softer, but not tear, but acquire the desired oval shape. Be careful not to damage the bone when hitting.
8. Now do all the same operations with the second part of the chicken breast. You should have 2 bare bones chicken fillets. Cut off the hard joints from the ends of the bones.
9. Season the fillets with salt, pepper and sprinkle with chicken spices to taste.
10. Put butter and herbs in the fillet. To do this, cut the frozen butter into 2 rectangular pieces (about the size of a woman's little finger), each of which is thoroughly rolled in finely chopped greens.
11. In the middle of each beaten fillet, place 1 piece of butter in greens.
12. We fold the cutlets into an oval.
13. Now carefully brew the bone-in patties in a breading of flour, beaten eggs and finely ground bread crumbs. You can make a double breading (repeat the whole process of breading 2 times) so that the patties are strong, in a beautiful dense breading and do not fall apart during frying. You do not need to bread the bone.
14. Now in a large deep frying pan or in a saucepan, heat a sufficient amount of vegetable oil (about 500-600 gr.) And fry two cutlets at once until a beautiful ocher-brown crust. The patties should float in boiling oil and brown. Remember to turn the patties over for an even browning. The entire browning process will take approximately 10 minutes.
15. Put the ready-made Kiev cutlets on a paper towel to remove excess oil, and then transfer them to a preheated dish: these cutlets are eaten only hot.
16. Serve boneless Kiev cutlets with fresh herbs. Also, 2-3 lemon slices will not be superfluous. For beauty and full compliance with restaurant traditions, decorate the chicken bone with a culinary papillote.

Bon Appetit!

Advice: breaded Kiev cutlets can be placed in an airtight container (container or bag) and sent to the freezer if you are not going to fry them right away. When deep-frozen, cutlets can be stored as a semi-finished product for up to one month.

Chicken Kiev with Taco seasoning

Kiev cutlets have long been known throughout the world. However, in some countries, their recipe has undergone major changes in accordance with the national flavor. Spicy chicken cutlets stuffed from Latin America, generously flavored with chilli and Taco seasoning, are noticeably different from the original Ukrainian recipe. But they are no less tasty.

Ingredients:

• Chicken fillet - 4-6 pcs.
• Softened butter - 5-6 tablespoons
• Salt - 0.5 tsp
• Cheese crackers, chopped into crumbs - 1 tbsp.
• Chunks of cheese (preferably cheddar) - 3 tablespoons
• Chicken egg - 2-3 pcs.
• Dried onions - 2 tsp
• Chili pepper, ground or freshly chopped - to taste.
• Vegetable oil for frying - as needed.
• Seasoning "Taco" (or any Mexican seasoning) - 1.5 tsp.

Cooking process:

1. Let's make a spicy breading for the cutlets. Mix the crackers crushed into small crumbs with the Taco seasoning. It is better to buy the seasoning ready-made, but you can make it yourself. The composition of "Taco" includes such dried ground spices: paprika, onion, caraway seeds, garlic, cayenne pepper, chili pepper, oregano, basil. Add seasoning and salt to the breading to taste. If you can’t find or make a Taco condiment, buy any Mexican condiment. Alternatively, season the cracker crumbs to your liking.
2. Now let's prepare the filling. It will also be sharp. In a bowl, combine softened butter (3 tablespoons) and finely chopped or grated cheese. Season the filling with chili, dried onions and salt to taste. If you don't like spicy, add a little chili. From the mixture, make as many balls as you have chicken fillets.
3. Beat the chicken fillets gently. You should have smooth, soft, and not torn sirloin pieces that are about 0.5 cm thick.
4. Put a ball of filling in the middle of each piece and roll up the patties. Both oval and round cutlets can be molded. Wrap the seams well. Use toothpicks to secure the seams together if necessary.
5. Melt 2-3 tablespoons of butter on the stove or in the microwave.
6. Dip each patty in butter, then dip in crackers and tacos.
7. Deep-fry the patties in a large amount of heated vegetable oil for about 10 minutes. The cutlets should be well podzolized and fried.
8. They eat so spicy chicken cutlets together with Mexican tortillas tortillas and sweet canned corn. Cutlets can be dipped in any sauce: tomato, cream, etc.

Bon Appetit!

Advice: these chicken cutlets can also be cooked in the microwave. In a microwave oven, cutlets are laid out with the seam down and cooked at high power, without covering the dishes. After 10 minutes, unplug the oven and taste the patties. If they seem a little damp to you, send the patties back for another 2-3 minutes.

Chicken Kiev from fish fillet

If you cook chicken Kiev from fish fillet, they will turn out to be no worse than from chicken fillet or minced meat. Take any fresh fillet delicious fish, in which there are no bones, beat off, fill with the traditional filling for Kiev cutlets and fry. So a completely new, spicy fish dish will appear on your table, cooked according to a familiar recipe.

Ingredients:

• Fish fillet - 250-300 gr.
• Butter - 50 gr.
• Cheese - 100 gr.
• Fresh parsley and dill - a small bunch.
• Fresh garlic to taste.
• Bread crumbs - 4-5 tablespoons
• Chicken egg - 2-3 pcs.
• Flour - 3-4 tablespoons
• Spices for fish - to taste.
• Ground black pepper to taste.
• Salt to taste.
• Vegetable oil for frying - as needed.

Cooking process:

1. Grate the cheese, finely chop the fresh herbs. If you want to add fresh garlic to the dish, finely chop a few cloves.
2. In a bowl, combine grated cheese with herbs and chopped garlic and mix well - the filling for Kiev-style fish cakes is ready.
3. Free the fish fillets from the skin (if any), wash, check for bones. Beat lightly through the cling film with the flat part of a hammer and a little salt and pepper. Prepare as many fillets as you want to make cutlets.
4. Put a spoonful of a mixture of cheese and herbs in the middle of each beaten fillet, as well as a small piece of butter (10-15 grams each).
5. Give the fish cakes an arbitrary shape (oval, in the form of balls or rolls), wrap the seams well inside or pin them with toothpicks.
6. Break the chicken eggs into a bowl. Pour flour (you need to add a little salt) and bread crumbs to separate plates.
7. Bread the fish cutlets first in flour, then in beaten eggs, and then in finely ground bread crumbs. Double bread if necessary.
8. Fry the cutlets in deep fat under the lid, in a large amount of heated vegetable oil until golden brown for about 10 minutes. The fire should be medium so that the cutlets have time to fry from all sides. Turn the patties from time to time.
9. Ready fish cakes eat tasty with sour cream sauce, canned green peas, asparagus, fresh vegetables, or mashed potatoes.

Bon Appetit!

There is a misconception that minced chicken cutlets are dry. In fact, this is not the case. There are tons of cooking methods and additional ingredients that will make them juicy, soft, fluffy, and of course delicious. Today there will be a fairly large selection step by step recipes with a photo, as they say, "for every taste." Indeed, we will present you the methods of cooking in a pan, in the oven, in a slow cooker, we will tell and show you what to put in minced meat for juiciness and, having adopted these recipes, you will never again puzzle over what to cook from minced chicken.

Minced chicken cutlets in a pan: a recipe with a photo step by step

They turn out to be very juicy, and due to the combination of cheese and corn, they have an unusual fresh taste. In addition, this dish is economical, with a small amount of meat, a rather large number of servings are obtained. It can be either an independent dish or served with a side dish.

What you need for this dish:

• chicken fillet - 500g;
• hard cheese - 70g;
• white cabbage - 150-200g;
• semolina - 2 tablespoons;
• mayonnaise - 1 tablespoon;
• corn - 150g;
• carrots - 1pc;
• salt, pepper to taste
• greens (parsley, dill);
• olive oil - 1 tablespoon

How to cook cutlets

1. Cut the meat into large pieces.
   
2. Grind in a blender or meat grinder, remove films and veins.
   
3. Pass the cabbage through a blender and add to the meat.
   
4. We put the corn. I am using frozen corn. In season, I boil and freeze it. You can buy frozen at the store, or you can use canned, but then add more salt, since canned corn is sweetish.
   
5. Finely rub the cheese and add to the minced meat.
   
6. We do not chop the onion, but finely chop it with a knife.
   
   
7. We break one egg. You can have two at will, but to form a mass, one is enough.
   
8. We put finely chopped greens.
   
9. Mayonnaise.
   
10. Salt and pepper to taste. Pay attention to how salty the cheese is in your dish, so as not to oversalt.
    
11. Pour the semolina and mix everything very well.
    
12. Pour oil into a preheated frying pan. I use olive, but other may work as well.
    
13. With our hands moistened with water, form small cutlets.
    
14. Fry over medium heat, covered until golden brown.
    

And they are ready! Delicious with homemade pickled tomatoes.

Minced chicken cutlets in the oven

To make my cutlets soft, juicy and healthy, I add vegetables to the minced meat: pumpkin, broccoli. But this is an optional set of vegetables. You can substitute zucchini and / or cauliflower for them.

Ingredients:

• chicken fillet - 200g;
• pumpkin - 100g;
• broccoli - 6 inflorescences;
• chicken egg - 1pc;
• salt to taste;
• rice (boiled) - 2 tablespoons;
• butter - 25g;
• ground black pepper - a pinch.

Recipe

Chicken cutlets with oatmeal

When I first cooked this dish, I had doubts. It seemed that there was too much oatmeal in the recipe and that the finished cutlets would look like fried oatmeal... However, we were very pleasantly surprised, so nice that the dish has become a part of our family menu.

What do we need:

• chicken breast (fillet) - 400g;
• oatmeal - 60g;
• onion - 1pc;
• egg - 1pc;
• garlic - 1-2 cloves;
• salt - 1 tsp;
• frying oil.

How to make such cutlets

And here it is - a delicious homemade dish!

Chicken cutlets with cheese

Very unusual and juicy chicken cutlets stuffed with cheese. It is very easy to prepare, so even a novice hostess can handle it. You can take either ready-made store mince or cook it yourself. The second option is preferable - so you will be sure that the dish is prepared exclusively from fillets. White bread soak in cold water (not milk). This will make the cutlets more juicy and the minced meat more viscous. If desired, they can be made even more interesting by breeding them in breadcrumbs or flour.

Grocery list:

• chicken (fillet pieces) - 500g;
• cheese (regular; hard varieties) - 100g;
• stale bread (white) - 150g;
• onions - 2 pcs;
• garlic - 2 small cloves;
• greens (any seasonal) - a bunch;
• oil - for frying;
• salt to taste.

Cooking process for chicken cutlets:

Chicken Kiev cutlets

Of course, real Kiev cutlets are not cooked like that at all. This is a very tasty and serious dish (so to speak) that requires certain skills and time. But on weekdays, you can always cook a dish, a la Kiev cutlets, only from minced meat, but in a similar way. This is what we are going to do now.

Ingredients:

• boneless chicken breast - 200g;
• butter - 100g;
• garlic - 2 cloves;
• white bread - 1 slice;
• egg - 1pc;
• flour - 4 tbsp. l.;
• bread crumbs - 4 tablespoons;
• salt;
• frying oil.

How to cook minced meat Kiev cutlets

1. We need oil from the refrigerator, but not completely frozen. We put it in a blender, add peeled garlic there. We mix.
   
   
2. We spread the resulting mixture on cling film, give it the shape of a thin sausage (no more than 3 centimeters thick), wrap it with foil and put it in the freezer. The oil should freeze completely.
   
   
3. Cut off the crusts from the bread and cut into pieces. Put in a cup and pour in some cold water. We are waiting for the bread to become soaked.
   
   
4. In the meantime, we are making minced meat from chicken. We put squeezed bread into it. Salt and mix.
   
   
   
5. We take out the oil from the freezer, unfold it, and cut it into pieces.
   
6. Pour flour into one plate, break an egg into the second (deep), beat it slightly with a fork, pour crackers into the third plate. Pour oil into the pan.
7. We divide the minced meat into 6 parts. We put one on the palm often, flatten it into a cake, in the center of which we put a piece of butter.
   
8. We roll up like a pie. First, we bread in flour.
   
9. Then in the egg.
   
10. And in breadcrumbs. The breading then forms a strong crust on the cutlets and the butter inside will melt, but will not leak out. Therefore, to be sure, we repeat the breading procedure again in the same order.
    
11. We put the breaded blanks on a cutting board for now. You need them to lie down for 10 minutes. The breading will be moistened and will not fall off during frying.
    
12. After 10 minutes, turn on the fire under the pan, heat the oil and lay out the cutlets. Fry until crusty over high heat, turn over and again until crusty.
    
    
13. Then we reduce and cook for another 5-7 minutes on each side.

A cavity with melted butter forms inside the cutlet, and when you cut it, the butter flows out, cut off a piece of cutlet, dip it in butter and ... Delicious!

Chicken fillet cutlets in a slow cooker

In the selection of recipes, we, of course, cannot help but talk about how to cook our dish in a multicooker. This will be a dietary option, which, by the way, is also well suited for children. The cutlets can be steamed, but then they will be dry and nothing will save them. But in a bowl, in a sauce, on the one hand, they will not lose their dieteticity, and on the other hand, thanks to the sauce, they will turn out to be very juicy.

Ingredients:

For cutlets:

• dill - 4 branches;
• mozzarella (or any other soft cheese) - 100g;
• chicken fillet - 300g;
• chicken egg - 1pc;
• broccoli - 50g;
• semolina - 2 tbsp. l.;
• salt - 1 tsp;
• canned corn - 3 tablespoons;

For the sauce:

• sour cream 15% - 200ml;
• water - 1-2 glasses;
• salt - 1 tsp;
• oregano - 1 tsp

Recipe

These different, dissimilar cutlets can be made from chicken breast fillets. I am sure that you will find the right recipe for yourself. Maybe you should try everything?

Ingredients:

• pork pulp - a piece of 700 g;
• fresh lard - a small slice of 100-150 g;
• salt;
• ground pepper - to taste;
• butter - 100 g;
• flour - 4 tablespoons;
• chicken egg - 1 piece;
• bread crumbs - 4 tablespoons;
• greens - 1 bunch;
• refined vegetable oil- 200 ml.

How to cook chicken Kiev from minced pork

Let's start the culinary process with the filling. After all, it is she who is the magic highlight of this meat dish... Remove the oil from the refrigerator beforehand to soften it slightly. Rinse the dill greens with a running stream and shake off the water slightly. Dry with a napkin, remove thick branches and chop finely. Combine with softened butter, add salt and mix thoroughly. Try to do the whole process at a beating pace. Place the green mixture on a plastic wrap or bag, shape into a square, and quickly wrap. Send the blank to the freezer and proceed to the next step.

To facilitate the process, minced meat can be purchased at the supermarket, but it is unlikely that you can get tender Kiev-style cutlets from such a semi-finished product. So, wash the meat and cut into small pieces. Do the same with bacon. Pass the pieces through a meat grinder or blender. Add spices, salt and mix well.

From the resulting fresh minced meat form four thick tortillas. Take out a square of frozen green butter. Expand and divide into 4 parts. Place a green slice on the cutlet and quickly pin the edges together.

Do this very tightly so that the filling does not leak out of the oil during heat treatment. Prepare containers with flour, breadcrumbs. In a separate bowl, beat the egg with a spoonful of water. Next, roll each cutlet in flour, then dip in an egg bump.

Then roll in bread crumbs.

Fry the patties in a deep fryer or deep bowl for 4-5 minutes. After a golden crust has formed on all sides, transfer to a dish and serve the food to the table.

Bon Appetit!

The classic version of Kiev cutlets is a dish made from a whole chop and thinly sliced ​​chicken fillet. But the cooking process itself takes a long time. Therefore, skillful housewives found a way out and began to cook this tasty dish minced chicken. Minced Kiev cutlets turn out to be no less tasty, one might even say that they are many times more tender than classically cooked ones. The very same recipe for minced chicken cutlets for cooking and recipe is no different from the traditional one. But it takes much less time.

About the dish

The main feature of any Kiev cutlets is a crispy brown crust and a creamy filling with fresh herbs. And according to the recipe for cooking minced chicken, it is important to properly breading so that the juicy creamy filling does not leak out during frying. Breading is done using 3 ingredients - flour, egg and bread crumbs.

It is also important to prepare the filling itself, which must be cooled in advance. If Kiev cutlets are a favorite dish, and they are cooked very often, then it is better to specially freeze the creamy preparation with herbs for them. It can be stored in the freezer for up to 25 days.

Attention! To make the minced Kiev cutlets according to this recipe tasty and juicy, you should perform the steps step by step in the specified order - first prepare the filling, and then pass the chicken fillet through the meat grinder.