Classic Kiev cutlets - a recipe with a step by step photo. The Kiev's cutlets. Impeccable Recipe Breading Kiev Cutlets

Cutlet in Kiev - famous and favorite dish, which can be found in both Ukrainian and Russian haute cuisine establishments. It also has great popularity in Europe and America.

Chicken Kiev is a well-beaten chicken fillet that is shaped like cutlets with butter in the middle.

Previously, the chef was beaten butter in the fillet with the help of a culinary hammer, but then they began to wrap it inside the cutlet itself, these changes made the process of cooking Kiev cutlets easier and faster. There is a version that the recipe for Kiev cutlets is of French origin. The French restaurateur and brewer Nicolas Appert is called its creator, and William Pokhlebkin considers the St. Petersburg Novomikhailovsky club to be the author. But these are only versions.

It is known for sure that one of the chefs of the Kyiv restaurant made the butter filling into the meat patty. He also invented a recipe for chicken Kiev with a bone. Since that time, Kiev cutlet has been a culinary calling card of the Ukrainian capital.

How to make cutlets in Kiev? There are several different ways to cook chicken Kiev: from well-beaten meat, from breast and from minced meat. Each cooking method uses chicken meat, and in particular breast. After frying, Kiev cutlets are baked in the oven so that the meat is well cooked. But no matter what cooking method is chosen, this dish is popular and loved. How to fry cutlets in Kiev? They can be deep-fried or pan-fried, breaded twice in beaten eggs and breadcrumbs.

Step by step recipe Chicken Kiev will help you quickly prepare this wonderful dish. Chicken Kiev from minced meat can be easily prepared at home, it is very tasty - try to cook them! They are vastly superior in taste. Your relatives and guests will appreciate Kiev cutlets, as the delicate taste of chicken meat with butter cannot leave indifferent even the most demanding taster. You will learn how to make and how to cook chicken Kiev from the recipes below.

Fried cutlets in Kiev from minced meat

Ingredients:

How to cook chicken Kiev from minced meat:

Cooking will become easier with a step-by-step recipe for chicken Kiev. So, let's start cooking chicken Kiev.

It is necessary to prepare the butter that will be used for the filling. To do this, chop the greens, peel the garlic and pass it through a press. Then add these ingredients to the butter.
Put the prepared butter for filling cutlets on cling film and wrap it in the shape of a sausage, and then put it in the freezer.
How to make cutlets in Kiev: from chicken breast remove the bones, cut into small pieces, and then chop with a blender or with a meat grinder.
Add salt and black pepper to the minced meat.
Then you need to prepare the breading. To do this, beat chicken eggs in one bowl, and put flour and breadcrumbs separately in other containers.
Remove the prepared butter from the freezer and cut it into small pieces.
Then you need to moisten your hands in water and take the minced meat to form a cutlet in one hand, give it the shape of a cake and make a recess.
Put a piece of butter into this recess and carefully shape the cutlet so that the oil does not come out through the minced meat.
Then bread the cutlet, to do this, roll it in flour, and then in a beaten egg.
Dip the patty in the breadcrumbs and then again in the beaten egg. Finish breading cutlets by dipping in breadcrumbs. This will allow the formation of a strong crust and will not allow the butter to flow out.
How to cook cutlets in Kiev? Formed cutlets can be deep-fried or pan-fried until golden brown.
Then put the fried cutlets on a baking sheet and bake them in an oven preheated to 180C for about 15 minutes.

Cutlets are ready to serve. Classic can serve as a garnish mashed potatoes or fig.

Chicken Kiev in the oven

Ingredients:

How to make chicken Kiev in the oven:

The chicken must be washed and dried well. Cut off the wings of the chicken so that only one bone remains.
Separate the breast from the chicken carcass, making an incision in the middle of the breast.
After separating the breast, carefully remove the skin.
Remove meat from bone.
Cut off the part of the breast that is inside.
Two parts of the breast are beaten off well.
To prepare the filling, the butter must be at room temperature. Greens must be mixed with oil, divided into two parts and wrapped in cling film, then sent to the freezer.
Put a piece of hardened butter on the breast and wrap the breast in the form of a roll, and then send it to the freezer to cool for 20 minutes.
Prepare three types of breading: breadcrumbs, flour, eggs beaten with milk.
Take the cutlets out of the freezer and dip them in flour. Then dip the patties in the egg mixture and then in the breadcrumbs. Repeat this breading 2 more times.
How to fry cutlets in Kiev? Fry cutlets in deep fat for 5 minutes until a dense golden crust is formed.
Then put the fried cutlets on a baking sheet and bake in an oven preheated to 200C for 10 minutes.

The calorie content of Kiev cutlets is 444 kcal per 100 grams.

Juicy and tasty cutlets in Kiev differ from traditional 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 papillot so as not to burn their hands. And, of course, the most important thing is how to learn how to make Kiev cutlets at home so that they have a crispy crust and tender juicy pulp. It is quite real and will not take much time. Let's try!
Butter filling for Kiev cutlets

First we make the filling, and then we do the meat - this is one of the rules for cooking chicken Kiev. Since the base of the filling is butter, remove it from the refrigerator and let it thaw until it becomes soft. For the filling, it is better to take a very high-quality oil of 82.2% fat content than better oil- the more tender and tastier the cutlets.
It is no coincidence that butter for the filling is called green - you will need fragrant greens. Chop dill, parsley, cilantro and mix with butter, add grated hard cheese, salt and form thick sausages. It is best to do this as quickly as possible so that the butter does not start to melt. For 80 g of butter, take 8 g of cheese and a bunch of dill - from this amount of products you will get 4 sausages. Or you can just roll the pieces of butter in chopped dill. Put the green butter in the freezer and get on with the meat.
The best meat of Kyiv cutlets is chicken breast

They make cutlets from chicken fillet - that is, from chicken breast, and since the chicken has two breasts, you will get two cutlets. For this reason, they are considered a delicacy, because in order to fry 4,6,8 cutlets, you will need several chickens. However, now you can easily buy chicken breast in the store, but if you want to cook a classic cutlet with a bone, you will have to buy a whole carcass. And 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. Rinse the chicken well, lay it on its back, remove the skin from the meat and make a deep cut along the keel bone, which runs vertically in the middle of the breast. Help yourself on the other side by flipping the fillet and making a cut on both sides.
2. When carving the breast, leave the wings if you plan to cook a classic chicken Kiev. From a ready-made chicken breast bought in a store, a cutlet will turn out without a bone - this is also delicious, although it looks more like a roll.
3. So, you cut out the breasts with wings, and now remove two fragments from the wings, leaving only the humerus, which is firmly attached by tendons to the sternum
4. Clean the humerus from the meat, using a sharp knife, and remove the joints at the ends. Now future cutlets resemble a leg with a bone - that's how they should look.
5. You probably know that the composition of the chicken breast includes large and small fillets, and now you have to separate them from each other with scissors or a knife. For cooking cutlets, both parts are useful to us.
6. Wrap large and small fillets in cling film and gently beat with the flat side of the mallet until you get a cake 4-5 mm thick. If you beat the fillet with the serrated side, you will get minced meat, so it's best not to try. If you overdid it a little, and holes appeared in a thin layer of meat - it’s not scary, you can close them with another fillet, and when you dip the cutlet in batter and fry it, the “defective” places will generally become invisible.
We make rolls, bread cutlets

The main thing is to do everything right. Wrap the butter-cheese sausage in a small roll sprinkled with salt in the form of a tight roll, salt the large fillet, place the roll in the middle and wrap again. Another way to form cutlets is that a piece of butter is laid out in the middle of a large fillet, covered with a small fillet, and then twisted into a roll, like cabbage rolls.
Try to make the product tight and dense enough to protect the oil from leakage, for this, remember the cutlet in your hands, giving it the desired shape. And now lightly moisten the surface of the fillet with water, roll in flour and remember a little more - the edges of the meat should stick together, then the cutlet will take on an appetizing look. Moisten semi-finished products in batter, which is made from two 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. And now continue to work on the shape of the patty - it should be perfectly smooth, beautiful, resembling an ellipse. Then repeat the procedure with batter and breading again - double breading does not allow the oil to leak out and creates a crispy golden crust, which is an attribute of Kiev cutlets.
How to fry chicken Kiev

Lightly blot the pieces with a paper towel to remove excess moisture, otherwise the oil will sizzle and splatter. Fry cutlets in in large numbers hot vegetable oil, brought to a boiling point - bubbles must appear in it. You can fry in a deep fryer or in a pan - until a beautiful golden color, which will take about 3 minutes on each side. It is not recommended to fry longer, otherwise the rolls will burn easily - you still have to bring the Kiev cutlets to readiness in the oven.
So, after frying in a pan, cover a baking sheet with baking paper, put on it meat rolls 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 starts to flow from the pulp, the dish is ready!
And one more subtlety - before serving the cutlets on the table, pierce them with a fork so that the steam comes out, otherwise hot oil will squirt out of them when biting. Chicken Kiev can be served with baked vegetables, mushrooms, crumbly rice or potatoes. It's extraordinarily delicious!
Five secrets of cooking Kiev cutlets

Secret 1. Cut the chicken fillet only from the thickened edge - this way the process will go faster and you will not cut through it.
Secret 2. If you remove the tendons from the fillet, the cutlets will turn out more tender and softer. Some cooks recommend cutting them a little in several places so that the cutlets do not shrink when frying.
Secret 3. Add some spices and dried herbs to the breadcrumbs, and the chicken Kiev will delight you with new tastes and aromas.
Secret 4. Wrap the cutlets in cling film, and put 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 cutlets for 10 minutes in the freezer and after breading.
Secret 5. If you do not have time, and the guests are already on the doorstep, you can simplify the recipe for chicken Kiev using minced chicken. Make a minced meat cake, 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 tenderloin or any part of the carcass without fat and fat. Make a filling with 100 g of softened butter, 2 cloves of minced garlic, a finely chopped bunch of parsley and dill, a pinch of salt. Put the butter on cling film, form sausages and put in the freezer.
Cut the meat into layers about 0.5-0.7 cm thick, beat with a hammer, but carefully so as not to tear it. Rub the meat with salt and pepper, make a batter of 2 eggs, salt and spices, beat well and remove the butter sausage from the freezer. Cut it into pieces, put on meat cakes and twist them into tight rolls. Roll cutlets in flour, dip in eggs, and then in breadcrumbs mixed with spices for meat. Double or triple breading and fry the patties in oil, making sure they float in it. Heat the oil, and then reduce the heat to a minimum and fry the cutlets for 3 minutes on each side. You can let the cutlets bake in the oven or serve them immediately with a fragrant side dish!
Chicken Kiev: Mexican Recipe

This dish is great for winter, because its spicy heat pleasantly warms and does not freeze. For the filling, mix 5 tbsp. l. butter, 3 tbsp. l. hard cheese cubes, 2 tbsp. l. finely chopped canned chili peppers, 2 tsp. dried onion and 0.5 tsp. salt. Roll into balls and freeze them.
As a breading, Latin American gourmets use crushed crackers - you will need 1 cup of cheese crackers and 1.5 tsp. taco seasonings. It contains paprika, oregano, cumin, chili, cayenne, garlic, dried onion and basil, so you can make your own.
Gently beat 6 chicken breasts, approximately 160-170 g, with a hammer. Put a ball of butter on each chicken tortilla, roll, dip in melted butter, roll in cracker breading and secure the rolls with toothpicks. Put them in a microwave-safe dish and bake for 15 minutes on high power, and then remove the toothpicks. Inhabitants Latin America they do not claim to be the author of Kiev cutlets, but they treat this dish very reverently.
You can cook any mushroom, milk, cheese, tomato, garlic, vegetable, fruit and berry sauce for cutlets. The taste of cutlets will improve, and the dish will look very bright, original and spectacular, and loved ones will certainly express admiration for your culinary skills!

Anyone who has ever tried Kiev cutlets will never forget their original and delicate taste. This dish has become so popular that every housewife has her own recipe, tested on loved ones. But what if you want to cook such a dish as a Kiev cutlet, the recipe for which has not yet been tested step by step? Start with original version with a photo, and later - experiment. After all, cooking is a constant search for new ways to cook a tasty and interesting dish.

What are classic Kiev meatballs? They are prepared from the most tender chicken fillet stuffed with herbs (dill) and butter (high-quality butter). Seasoning with black pepper or other spices is not recommended.

What do you need to buy?

1 medium chicken breast;
Some breadcrumbs (about 3 tablespoons);
Flour on the eye (it should take about 3 tablespoons);
2 eggs;
A little butter;
Dill;

First of all, prepare the filling - mix dill with melted butter. We form 4 small oval sausages, send them to the freezer.

We cut 4 large enough pieces from the breast - we will cook 4 servings. Separately, carefully cut out the inner filet mignons. We also divide them into halves, we get four pieces. Look at the photo - you should understand everything.

Beat the minion carefully, preferably through cling film. We lightly add. It is in these pieces that our frozen filling will be wrapped.

Having carefully wrapped, we shift our stuffed bundle to the edge of a large piece and also fold it. We get an oval, with pointed tips, chicken cutlet.

For 5-7 minutes we shift the blanks into the freezer, then we form the upper crust. First roll the cutlets in flour, then in eggs and finish with breadcrumbs.

Fry cutlets in a frying pan and into the oven until light blush. Fifteen minutes later, a delicious dinner is ready.

So the classic Kiev cutlet is ready, the recipe is quite simple step by step, the main thing is to remember all the nuances.

Cooking options for cutlets

Like any dish, Kiev cutlets can be prepared in many ways - from different types of meat, minced meat, with a bone ... In fact, Kiev style is a find of Soviet housewives who wanted to make the meat more juicy and came up with adding a little oil inside the meat.

Modern housewives make their own changes to the time-tested recipe. So, cheese becomes a frequent additional ingredient - melted, it gives tender meat special flair. Look at the photo - how appetizing cutlets stuffed with cheese look!

The main task in baking such cutlets is to prevent melted butter from flowing out. To do this, they experiment with different layers of breading. If the filling is wrapped in one layer, then the breading should be double.

The classic finishing breading is ground white croutons. Cheese or nuts are sometimes added to them. You can also use crushed crackers.

As you can see, a delicious Kiev cutlet, the recipe of which can be changed step by step to your liking, is quite a fantasy dish. But it almost always tastes good.

Chicken Kiev is perhaps one of the most popular and favorite dishes. Juicy creamy chicken fillet with greens, breaded in breadcrumbs with a tender and appetizing core will win the heart of any gourmet.

You will need

- for 2 servings:
- 2 chicken fillets
- 100 gr. butter
- dill and parsley
- ground black pepper
- 2 eggs
- 100 gr. breadcrumbs
- vegetable oil for frying

Instruction

Cut the fillet lengthwise to make two pieces - small and large.

Remove tendons from a small fillet so that the cutlet does not deform

Longitudinally cut the large fillet again and open it like a “book”.

Place the fillet between two layers of cling film and carefully beat off with a saucepan or frying pan so as not to tear it.

Finely chop the greens. Salt and pepper.

Divide the butter into two sticks and roll in greens.

Put a stick of butter in the middle of the “book”, close it with a small beaten fillet and wrap it with a large one on all sides, forming a cutlet.

Finished cutlets put in the freezer for 10 minutes.

Whisk the eggs.

dip cutlets into an egg.

Roll the cutlet in breadcrumbs.

Dip again in egg and roll well in breadcrumbs.

Fry in a hot frying pan with plenty of oil until golden brown for 5-7 minutes.

fried cutlets put on a baking sheet and put in the oven.

Bring to readiness at 180 degrees for 10 minutes.

Finished cutlets Serve with a side dish of potatoes and vegetables.

Recipe for cutlets in Kiev in a slow cooker

Prepare the following ingredients for the dish: 300 g of fresh chicken breast, 40 g of good quality butter, 2 eggs, 100 g of crackers, 100 g of flour, 40 g of hard cheese, dill, white pepper, salt.

Cut the fillet off the breast. To do this, make a deep cut along the breast bone, cut the fillet along with the wing. Cut the bone from the meat. Clean it of meat and skin. Cut off the top of the fillet, remove the white veins, membranes and fat. Beat the pieces with a special hammer to a thickness of 0.5 cm. Grate the cheese. Mix soft butter with cheese, pepper, salt and dill, refrigerate to set.

Salt and pepper the meat pieces. Put stuffing in them. Shape into oval sausages and string them over the chicken bones. To do this, place the bones in the middle of the prepared fillet. Wrap the fillet very tightly so that the filling does not leak out during cooking. Place the formed cutlets in the freezer for a few minutes.

If the patty does not fold and liquid flows out, cover the hole with a piece of beaten meat.

Prepare the breading. Whisk the eggs. Remove the cutlets from the freezer, roll them in flour, then in an egg, then in breadcrumbs, then again in an egg and again in breadcrumbs. The patties should form a dense crusty layer. Fry chicken Kiev in a multicooker in the “Baking” mode with plenty of oil. The oil should cover the cutlets at least to the middle. Turn them over after 15 minutes. In order for the filling to be evenly distributed throughout the cutlet, after the end of the cooking program, leave the dish in the slow cooker for 5 minutes.

Chicken Kiev with mushrooms in a slow cooker

For Kiev cutlets with mushrooms, take 300 g of chicken breast, 200 g of champignons, a little parsley, 40 g of butter, 2 eggs, vegetable oil, pepper, breadcrumbs, flour, salt.

Finely chop the mushrooms, fry them in oil. Cool them and mix with finely chopped parsley and soft butter. Put the finished mixture in the refrigerator. Cook the fillet, beat it with a hammer, salt and pepper. Spread the butter-mushroom mixture over it and wrap tightly.

So that the filling does not leak out, but is preserved inside the cutlet, wrap it first in a very thin piece of chicken, and only then in a chop.

Place the patties in the freezer for a few minutes. Whisk the eggs. Remove the cutlets from the freezer, roll them in flour, egg, breadcrumbs, again in the egg and again in breadcrumbs. Pour the oil into the multicooker, heat it up. Dip the cutlets into the oil with a slotted spoon. Set the "Baking" mode for 30 minutes, after 15 minutes turn the cutlets over. Take out ready meal and bring to the table.

The Kiev's cutlets

Cutlets with a surprise inside - ham and raw garlic sauce, a favorite treat for the whole family. Serve with green salad or boiled broccoli.

You will need

- 4 chicken breast fillets;
- 30 g flour;
- 300 g breadcrumbs;
- 3 eggs.
For filling:
- 30 g butter;
- 30 g flour;
- 150 ml of milk;
- 50 g of Cheddar cheese;
- 50 g of ham;
- a clove of garlic;
- 10 g of parsley leaves.

Instruction

Whisk the eggs in a separate bowl. Finely chop the ham, chop the parsley, and crush the garlic cloves.

Preheat oven to 190 degrees. For the filling, melt the butter in a saucepan, add the flour while stirring and cook for 1 minute. Remove from heat and add milk. Rub the cheese into the pan and put it back on the fire. Bring to a boil, stirring until the mixture thickens. Add, stirring, ham, garlic and parsley. Remove from fire.

Place the chicken pieces between two sheets of cling film and beat well. Spoon the filling into the center of each piece. Fold in half, completely covering the filling.

Place the flour and breadcrumbs in separate bowls, and the beaten eggs in a shallow bowl. Dip the chicken first in the flour, then in the egg, and then in the breadcrumbs. Dip again in beaten egg and roll in breadcrumbs again.

Put the chicken cutlets with a surprise inside on a baking sheet and bake in the oven for 40 minutes - until golden brown.

Fried meatballs in a slow cooker

Ingredients:
- 300 g of pork and beef;
- 1 onion;
- 2 potatoes;
- 1 chicken egg;
- 100 g breadcrumbs;
- pinch of black ground pepper;
- 1 tsp without a slide of salt;
- vegetable oil.

If the minced meat is beaten off a little, the cutlets will turn out to be more dense and elastic. To do this, drop it on the table several times from a height of 40-50 cm.

Rinse the meat, dry it, free it from films if necessary and cut into sticks. Peel the onion and potatoes and cut them into quarters. Pass the prepared ingredients through a meat grinder. Add the egg, pepper, salt to the resulting mass and mix the minced meat thoroughly with your hands until smooth. Divide it into portions the size of Walnut, roll each into a ball, press a little and roll in breadcrumbs. Pour the vegetable oil into the multicooker bowl, set the “Baking” mode and warm the container a little for 2 minutes. Put the meatballs in it, close the dish with a lid and fry the cutlets for 8 minutes on each side until a crust appears.

Probably, in Ukraine, in Russia and in Belarus there is not a single self-respecting restaurant whose menu does not include chicken Kiev. The reason for this is not only the magnificent exquisite taste, but also the status of this dish. It was he who was ordered by the heroes of well-known novels and films, politicians, oligarchs and show business stars. In addition, among the culinary specialists themselves, Kiev cutlets are considered a sign of "aerobatics". And right now, when you, my dear readers, are already intrigued enough and, timidly scratching your head, are thinking about turning your eyes to some simpler recipe, I want to tell you: there is nothing complicated in cooking the famous Kiev cutlets No! The ingredients are the most affordable, the cooking process is a little long, but in general it consists of steps that every housewife has performed more than once in her kitchen. Don't believe? Well then, let's figure it out.

Ingredients:

(4 cutlets)

2 small chickens (1.5 kg each)
80 gr. butter
80 gr. hard cheese
2 chicken eggs
breadcrumbs
bunch of dill
vegetable oil for frying

We make the filling for cutlets in Kiev based on butter, so first, an hour or two (depending on the air temperature), we take the butter out of the refrigerator and leave it to heat.
When the butter becomes soft, it is the turn of the greens. Some cooks use parsley, others dill, others cilantro or various mixtures. Personally, I still think that a real Ukrainian cutlet should be with dill, and it goes best with chicken. So, chop a small bunch of dill.

In a shallow bowl or saucepan, mix the oil with chopped dill.

Three grated hard cheese (preferably Dutch or Gouda) and add it there.

All three ingredients (butter, dill and cheese) are mixed well again, salted, after which we form four small sausages from this mixture, which resembles plasticine in consistency. This should be done with wet hands and rather quickly, otherwise the butter will melt from the heat of the hands. Formed sausages - this is the finished filling for our Kiev cutlets. We hide the filling in the refrigerator, and we ourselves proceed to cutting the bird.

Preparing meat for cutlets in Kiev

Kiev cutlets are made from chicken breast or, in other words, from chicken fillet. The bird has two breasts, therefore, from each chicken we can make only two Kiev cutlets. That's why for 4 cutlets we need two chickens. We will put the rest of the carcass in the refrigerator, and later use it to prepare other dishes.
The breasts are cut out as follows. We put the chicken on the back and with a sharp knife we make an incision next to the keel bone. Then moving along the surface of the sternum. The traditions of the Kiev cutlet recipe require that each cutlet resembles a small leg and has a bone to hold onto while eating. That is why the wing is cut out along with the breast.

After the breasts with wings are cut out, we cut off two extreme wing fragments.

Next, with a sharp knife, we completely remove the meat from the last wing bone, which, thanks to the tendons, continues to remain securely attached to the brisket. Then, using a powerful sharp knife, we cut off the articular thickenings at the end of each bone. This is done purely for aesthetic reasons.

The result is such beautiful chicken breasts with a bone.

Everyone knows that each chicken breast consists of two parts: a small and a large fillet. Using a knife or kitchen scissors, separate a small fillet. For chicken Kiev, we use both parts.

Now all the fillets (both large and small) are beaten well with a hammer. This is done in order to get a thin "meat wrapper" in which we will wrap the filling. Some chefs do not resort to beating, but cut the brisket into layers like a clamshell garland, but I think that flattening the meat is much easier, more convenient and faster than figurative cutting))). So, with the flat side of the hammer we beat off the brisket. I want to draw your attention: the chicken fillet is very tender and with the toothy side of the hammer we will not beat it, but turn it into a real porridge.
We beat off all the small fillets. We use cling film to protect the kitchen from meat splashes. Pictured is a "before" frame and an "after" frame.

Similarly, we beat off all large fillets.

If you overdo it a little and make holes in the meat, then this is not a problem. In the future, this entire marriage will be covered with other layers and sealed with egg batter.
When the pieces of chicken fillet are already beaten off, we take out the filling from the refrigerator and proceed to the assembly of Kiev cutlets. First, salt the meat, then wrap the sausage from butter, dill and cheese in a small chicken fillet.

Then we put this blank on a large fillet, as shown in the photo. Do not forget to lightly salt a large fillet too.

We wrap a small roll tightly in a large fillet. It's a bit like swaddling a baby in a diaper. We lightly squeeze the resulting meat cutlet in the palms so that the meat layers stick together and our cutlet keeps its shape.

Breading cutlets in Kiev

In addition to the special filling of butter and dill, a real Kiev cutlet should be breaded. For this we need flour, eggs and breadcrumbs.
So that the flour sticks to the meat better, we first moisten the cutlets with a wet hand. When the surface of the cutlet is wet and shiny, roll it in flour, and then squeeze it in the palms. It is after the flour procedure that the Kiev cutlet will begin to acquire its original, well-recognized shape.

Next, our cutlet should bathe in egg batter. The batter is made from eggs, flour and a pinch of salt. All this is whipped in a blender or, in the absence of one, is simply thoroughly mixed with a fork. I make a batter for four Kiev cutlets from two eggs and a tablespoon of flour. If you are cooking two cutlets, then naturally this portion should be halved.
After water procedures in batter, the chicken Kiev should be completely covered with the egg mixture, of course, with the exception of the bone.

Then we send this yellowish, shiny cutlet straight into breadcrumbs, roll it there. You can add a little parsley or dill seasoning to the breadcrumbs.

We take the cutlet in the palm of our hand and form its final form. If it suddenly seemed to you that the cutlet was not smooth and pretty enough, then you can repeat the last two operations again: batter again and breadcrumbs again.

Cooking cutlets in Kiev

That's all, our cutlets are fully prepared for heat treatment. We start it with frying in oil. Whoever has a deep fryer at home can do it in it, but it is much more convenient, and most importantly more economical in terms of oil consumption, to fry Kiev cutlets in a small saucepan.
So, pour vegetable oil into a saucepan and put on fire. The oil level should be such that the cutlet is completely immersed in it, otherwise, when frying, you will have to turn it over all the time, and even after that, no matter how hard you try, one side will turn out more ruddy and the other paler.
After a few minutes, the oil will heat up. You can check that it is already at the right temperature with the help of one spaghetti. We lower the end of the spaghetti into the oil, and if a rapid boiling process begins around it, then the oil is already hot enough.

Immerse the Kiev cutlets in hot oil and fry them there until a beautiful golden color. This will only take about a minute. You can't fry cutlets longer. We still won’t cook meat in this way, but we risk burning a beautiful golden crust completely.

Using a metal slotted spoon or just two forks, we take out the cutlets from the boiling oil and proceed to the final part of the sacrament - frying in the oven.
For frying in the oven, we cover a metal baking sheet with parchment or special baking paper, and then put our Kiev cutlets on it.

In an oven preheated to 180 degrees (it should be turned on in advance), we send cutlets for final roasting. Chicken - the meat is very tender and cooks quite quickly, so bake the cutlets for 10-15 minutes.
Beautiful and fragrant cutlets in Kiev, with a delicious crispy crust, we take out of the oven and arrange on plates. Kiev cutlets are quite large, so one cutlet goes for one serving.

Yes, one more important detail. The peculiarity of Kiev cutlets is that inside the meat shell there is a delicious butter sauce. In the event that you serve cutlets, which is called hot and hot, this very sauce can shoot on clothes and ruin the whole holiday. Therefore, before cutting the cutlet, it is recommended to pierce it with a fork, thereby releasing some of the heated steam from it.
Chicken Kiev in itself is an exquisite delicacy with a delicate taste, and therefore does not require a special side dish. But if you still think that one cutlet will not be enough for a feast, I advise you to cook for it

This recipe for chicken Kiev cutlets is incredibly popular. Every second restaurant in Kyiv considers it their duty to include this dish in the menu. There are several explanations for this. Firstly, this dish is very tasty - crispy thin crust, soft juicy chicken inside and melted butter with fresh herbs that flows out when cut - it even sounds like music.

Secondly, the reason for the popularity is that you use a whole chicken fillet as the main ingredient, and the Kiev cutlet does not include any extra additives like fat fat, cheese or high-calorie mayonnaise for taste. Due to the fact that the chicken fillet is not ground, it will retain all the juiciness and usefulness of the protein product for the body.

The history of chicken Kiev is complex and confusing, as even Americans attribute the origin of the dish to their country, considering the name "Chicken Kiev", or "Chicken Kiev", the word of emigrants from Ukraine.

Ukrainians, on the other hand, claim that these chicken cutlets came to them in 1918, but they did not achieve popularity. And only in 1947, during a banquet in honor of the return of the Ukrainian delegation from Germany, everyone liked the recipe for making Kiev cutlets and the dish quickly entered the restaurant menu. The ancestor of this dish was the French wine merchant and confectioner Nicolas Appert, who invented côtelettes de volaille, juicy chicken breast cutlets.

How to cook chicken Kiev at home - a recipe with a photo step by step

Ingredients

Chicken breasts - 1 kg (3 fillets)
Butter - 100 g
Salt - 1 teaspoon
Black pepper - to taste
Dill - 1 bunch
Breadcrumbs - 100 g
Flour - 100 g
Egg - 2 pcs.
Kefir - 2 tbsp. spoons
Vegetable oil - for frying, about 300 ml

Cooking time 25 minutes + 20 minutes for frying and 10 minutes for baking

Output: 6 pieces

So, let's start cooking chicken Kiev. A step-by-step recipe with a photo will tell you how to cook a hearty restaurant-level dinner for six from a kilogram of chicken fillet. The cooking process is simple and straightforward, the products are easy to purchase at the supermarket or take from the kitchen shelf, it will not take much time, and the result will surpass the effort.

Prepare all ingredients for Chicken Kiev. The recipe assumes that you will cook from fresh chilled fillets, and not frozen ones, since when defrosted, the juices contained in the meat will flow out and the cutlets will be dry. Chicken Kiev cutlet is traditionally prepared, but if for some reason you cannot use chicken meat, you can cook Kiev cutlets from minced pork.

First of all, you need to prepare the tender core of the chicken Kiev. It is she who melts during frying and baking, making the chicken fillet juicy and creamy from the inside. Mix soft butter with finely chopped dill in a deep bowl. If the butter is frozen, just from the refrigerator, heat it for 30 seconds in the microwave on medium power.

Then spread out a plastic bag or cling film on a flat surface and place all the dill oil in a rectangle on the bag. Wrap it up so that the butter forms into a stick. Put in the freezer for 40-50 minutes so that the butter freezes well, because in the recipe for Kiev cutlets at home, it will be our delicious filling.

We proceed to the main ingredient of Kiev cutlets. The classic recipe involves cooking chicken Kiev on the bone, but many chefs prepare a boneless cutlet, from pure fillets. We will do the same, especially since the bone performs a purely decorative function and does not affect the taste at all.

Before cooking chicken cutlets, select fillet pieces. The meat should be of good quality, practically odorless, pale pink, soft color. It is better if the fillet and, as a result, all the cutlets are the same size, so they are evenly fried in a pan.

First, cut off a small fillet and cut it lengthwise into two parts. Then divide the remaining large fillet into two with a sharp knife, also cutting along, parallel to the table. Thus, out of three fillets, you will get six blanks for chicken Kiev cutlets - six large and six small.

Place a large chicken fillet on the board, cover it with cling film and beat it a little. Try not to tear the fillet if there are holes - the filling will flow out through them when frying. The thickness of the meat should be 5-7 mm.

Prepare all the ingredients for the batter for Kiev cutlets. In the first bowl, break the eggs and add kefir. Stir and add some salt. Pour flour into the second bowl (it is better to sift it before). You can use Kiev cutlets instead of flour as a breading White bread, finely crumbling it into a bowl. Pour the breadcrumbs into a third bowl. I have store-bought crackers, but you can make your own by grinding stale bread in a blender.

Remove the chicken Kiev stuffing from the freezer. The recipe with a step-by-step photo from the fillet is designed for six cutlets, so we divide the filling into six bars. Make sure the stick of butter is no larger than the width of a large chicken fillet.

Now we will show you how to wrap chicken Kiev. In order for the result not to disappoint you, it is very important to properly wrap the Kiev cutlet, and the recipe will tell you step by step with a photo how to do it. Arrange a large fillet on a cutting board. On its wide part, put a block of frozen dill butter. By the way, if you put a piece of processed cheese instead of our butter filling, you will get very tasty Kiev cutlets with cheese, which, when cut, will melt appetizingly inside the cut cutlet.

Salt and pepper the chicken all over. Cover the stick of butter with a small chicken fillet, wrap the edges under the stick, making a pocket.

Now, from the wide edge, wrap the cutlet in a roll so that all our butter filling remains inside the cutlet. In order not to think at the end why the Kiev cutlets are dry, we need to carefully hide our oil in the layers of meat so that it does not leak out ahead of time.

So, there is a way to make Kiev cutlets tasty and juicy. This is the answer to the question why Kiev cutlets are breaded in double breading. There are housewives who do not bread cutlets at all before frying or baking. This is a very big mistake, because it is thanks to the dense, thick breading of several layers that the juice remains inside the meat and the result is much better and tastier.

Dip the shaped cutlet into the flour, rolling in it on all sides.

Then carefully transfer the cutlet sprinkled with flour into a mixture of eggs and kefir, wet it on all sides so that the liquid covers the entire surface of the cutlet.

Immediately transfer the Kyiv cutlet from the chicken breast back to the flour, this is how we achieve the same double breading, thanks to which the crust will be crispy and the chicken meat will be juicy. Then again shift the product i egg with kefir, wetting it from all sides.

And the last stage of breading - roll the cutlet in breadcrumbs. By the way, you can make your own breadcrumbs for chicken Kiev from bread. To do this, cut and dry the bread crusts, and then place them in a blender and beat them into crumbs. Roll in breadcrumbs well on all sides.

So, how to fry chicken Kiev in a pan? Heat a frying pan with plenty of oil so that the chicken cutlets are about half submerged in the oil. Fry the cutlets on one side, without reducing the heat under the pan, until a nice golden brown crust forms, then turn the heat down a little, turn over and fry for a few more minutes, then turn to the third side, after the formation of a crust, turn the cutlet again and fry until browned. How long to fry cutlets in Kiev? In total, and depending on the size of the cutlets, the entire frying process takes 10-15 minutes.

Gently place the cutlets fried on four sides on a non-stick baking sheet and put it in an oven preheated to 190-200 degrees for 10-15 minutes. So you bring the chicken meat to readiness, even if somewhere in the pan it is fried unevenly. You can both fry and bring the chicken Kiev to readiness in a slow cooker using the “Frying” and “Baking” modes.

After the cutlets are taken out of the oven, immediately serve them to the table. As you can see in the photo, when cutting the patty, the middle part, consisting of melted butter and fresh herbs, appetizingly pours out.

Serve fresh vegetables and your favorite sauce as a side dish for chicken Kiev. Any sauce for Kiev cutlets is suitable - ketchup, adjika, or barbecue sauce and satsebeli. A potato side dish is also considered traditional, served as mashed potatoes or fries.

Is it possible to freeze cutlets in Kiev for future use

If you find that there are a lot of cutlets, as you got after formation, for your family, do not rush to fry them. After all, if the finished cutlets stand, they will partially lose their taste characteristics - the breading will cease to be crispy, and the melted butter will be absorbed into the chicken meat and will no longer leak out when broken.

Therefore, before frying chicken Kiev, I recommend freezing some of them in the freezer of your refrigerator. I think there is no need to answer why Kiev cutlets are stored in the refrigerator - raw meat must be frozen in order to stop the possible reproduction of harmful organisms. You can always get them and cook a wonderful dish for dinner in 20-25 minutes, with almost no effort.

How to fry chicken Kiev - semi-finished products in a pan

Frozen Kiev cutlets, which you previously prepared for yourself in the freezer, take out of the freezer. You don’t need to defrost them, you can immediately put them in a well-heated vegetable oil in a pan and fry over low heat under a lid a little longer than regular chicken Kiev meatballs.

Is it possible to bake chicken Kiev in the oven without frying?

You can bake breaded cutlets immediately in a very hot oven, bypassing the frying stage. Of course, you will need much more time, as if you were bringing already fried cutlets to readiness, and you will not get such a crisp. Of course, chicken Kiev in the oven without frying is much less high-calorie and more beneficial to health.

How many calories in chicken Kiev

100 grams of ready-made cutlets prepared in the classical way contain 245 kcal. How many carbs are in a chicken Kiev? If you use a breading of flour, eggs and wheat breadcrumbs, then the composition of the patty is as follows: Fat - 16.91 g, carbohydrates - 9.52 g, proteins - 13.31 g.

Why cutlets in Kiev are fried immediately

If you don't freeze the patties, try to fry them immediately after breading. The fact is that the juice that stands out from the meat, with a long stay in room temperature, can “wash off” all the breading and crust from the cutlet chicken cutlet in Kiev it will be with holes, which will affect the juiciness of the cutlet itself.

Other options for cutlets in Kiev

Kiev cutlets - minced chicken recipe

How to cook Kyiv cutlets at home

Pass the chicken breast through a meat grinder, add spices, mix well and beat off the minced meat, abruptly leaving it in a bowl so that the meat fibers “cling” to each other and the cutlets do not fall apart when frying.

Next, we follow the same steps as when preparing chicken Kiev according to the recipe with a photo step by step, given above. Remove the prepared butter from the freezer and divide into equal parts according to the number of cutlets, and form cutlets. The shape of cutlets in Kiev is traditionally cone-shaped cylindrical, it is convenient to mold cutlets with wet hands. Make a cake of minced meat in the palm of your hand, put oil on it and carefully cover with minced meat on all 2 sides so that the oil does not peek anywhere.

Then coat each cutlet with double breading and fry in a pan. It is necessary to fry the minced meat cutlets in boiling oil - in deep fat (oil consumption 300-400 grams), and then bring to readiness on a baking sheet in the oven for about 15 minutes.

Kiev cutlets with mushrooms

Ingredients

chicken fillet - 1 piece
parsley, greens - 20 g
butter - 150 g
pepper, salt - to taste
milk - 1/2 cup
paneer crackers. 150g
fresh mushrooms - 200 g
vegetable oil for deep fat - 300-350 ml
chicken eggs - 2 pcs
flour - 50-60 g

How to cook chicken Kiev with mushrooms

Cut the fillet as follows - put the chicken meat with the outer side down and cut the fillet from the middle along both sides, open each piece so that it becomes 2 times larger and there is room for the filling. Gently beat off the resulting layers of meat with a knife or a flat hammer.

Wash the mushrooms, peel, cut into small pieces and fry in vegetable oil, add salt, cool. Mix chopped parsley, soft butter and mushrooms until smooth. With two tablespoons, form pieces of the filling that look like quail eggs. Put them in the freezer for 5 minutes so that the oil form does not blur.

Put the frozen stuffing on the fillet. Wrap the cutlet using small fillet pieces. Put them back in the freezer to freeze.

Beat the egg with milk for breading, pepper the frozen cutlets and roll them first in flour, then in the egg with milk. Dip again in the breading. Lay the patties on a cutting board. If the crust is not thick enough, dip the cutlets in milk and breadcrumbs again.

Next, fry and bring to readiness as in the above photo recipe for cutlets in Kiev. As soon as the golden crust begins to darken, take out the cutlets and serve.