The history of this dish is long and mysterious - they say that Kiev recipe was invented by Ukrainians (as the name implies), but our compatriots and residents of “foggy Albion” are fighting for the right to be called “pioneers” in creating this magnificent dish, and exquisite French culinary specialists, and Americans literally claiming any achievement. One way or another, but this recipe was once invented, and now very many are struggling to fulfill it in the best possible way. And, although it is very difficult to cook really tasty, juicy, right meatballs in Kiev, it’s worth trying anyway.
Here is one of the best dishes that even an unprofessional culinary specialist can prepare. The Kiev recipe suggests creating these meatballs as follows: you need to take chicken fillet (4 pcs.), Butter (150 gr.), Greens (35 gr.), Eggs (3 pcs.), Flour (80 gr.). You will also need milk (200 ml.) And ground crackers (200 gr.), As well as seasoning to taste and a lot of oil - for deep fat. It is important to choose slices of fillet that are literally stratified into two slices. The smaller slice will need to be beaten off (by first wrapping it in a plastic wrap), and the large one should be carefully laid out on a cutting board so that the filling could be wrapped in it, and also beat off with a slightly lower intensity. It is important after this to cut the tendon fillet so that the finished cutlets do not wrinkle when frying. Further, these juicy meatballs recipe recommends setting aside for a while, so as to slowly fill in the filling. To do this, chop the greens, mix with spices and softened butter, then shape it with a spoon and send it to the freezer for a couple of minutes - the frozen mass will be better kept during frying. At the same time, you need to beat the milk with eggs, and then proceed to the final assembly of the dish: lay the filling on a larger piece of fillet, cover with a smaller one, and curl up so that an elongated product is obtained.
The Kiev recipe suggests frying prepared raw patties after they freeze for several minutes. Before sending them into deep fat, cutlets are sprinkled with spices, dipped in a mixture of milk and eggs, and then fried until they get a delicious brownish crust on all sides. After high-quality cooking, holding in the refrigerator and frying, the finished dish should be cut easily, releasing green oil at the place of the cut, and the chicken fillet must turn out to be unusually juicy and tender.
Beef meatballs recipe advises to cook a little differently than chicken fillet, but the result will be just as effective. You will need to take ground beef (1 kg.), Eggs (2 pcs.), White bread (400 gr.), Seasonings, herbs and spices to taste, milk for soaking bread and butter (100 gr.). Stuffing should be carefully mixed with seasonings, chopped herbs (half a serving), salt, and also soaked bread. Next, you will have to soften the oil, gently stir it with a fork and combine with the remaining finely chopped greens. The forcemeat is once again kneaded and divided into several parts - after that each of them needs to be turned into “cutlets”, put the filling on top and turn the “cutlets” into real cutlets.
Billets are then breaded (it does not matter, in breadcrumbs or in flour) and fried in large quantities of vegetable oil. According to Kiev recipe, cutlets are considered ready if their “sides” are covered with an even golden crust, crispy and appetizing. It is best to use deep fat for this - so the food is baked evenly, which will allow you to get a higher quality dish, with delicate thin fillet, transparent greenish juice (from a combination of butter and dill greens) and an unusual aroma.