One of the most delicious dishes prepared from chicken fillet is, of course, a Kiev patty. So crispy, aromatic and insanely delicious. Along with the “Kiev” cake, it is a visiting card of the Ukrainian capital. Who first cooked the Kiev cutlet? The classic recipe came to Russia during the reign of Catherine II. It was then that many Russian chefs were sent to France to study culinary art. So, the French recipe “Cutlet de Volley” according to the prescription of Nicolas Appertu came to Russia. Initially, these cutlets were prepared only for the royal people, but in 1912 they also began to be served at the Merchants Club under the name Novomikhailovsky. They came to Kiev only after the revolution, but became widespread in 1947. It was then that they received the current name - “Kiev Cutlet”. The classic recipe involved only freshly cut chicken breasts, but today the recipe for this dish has undergone many changes. If earlier cutlets were stuffed only with butter and greens, then in modern cutlets cheese, mushrooms, many spices, etc. are used as fillings.
Chicken Kiev, classic recipe (4 servings)
- breasts of two chickens (with humerus);
- butter - 80 grams;
- eggs - 3 pcs.;
- loaf of bread - 1 tbsp .;
- breading - 3-4 tablespoons;
- spices: black pepper, salt;
- parsley and dill - 2 branches each;
- vegetable oil for frying.
What is the cooking technique of this dish?
"Kiev cutlets": step by step instructions
1. Divide each breast into 2 halves, beat, pepper and salt.
2. Lightly soften the butter, beat with finely chopped herbs, form 4 cones. Lay them on a plate covered with cling film and put in the freezer.
3. After the oil has hardened, put it on the beaten filet, roll it up and put them in the freezer.
4. Beat eggs in a bowl. Dip chicken rolls in the egg, and then in the crumbs, dip in the egg again, and then in the breading, gently press with your hands, giving the shape of chicken legs.
5. Cutlets in vegetable oil for 12 minutes. So the cutlet is ready in Kiev. The classic recipe is slightly different from the modern one. And it’s even hard to say whether this dish spoils or not. Some remain true to the old recipe, but many like meatballs with cheese and mushroom filling. They are more nutritious and aromatic.
Chicken Kiev. Classic recipe with some modifications
Products for 4 cutlets:
- chicken breasts - 2 pcs.;
- Viola or Hohland cheese - 1 pack;
- butter - 50 g;
- canned mushrooms (whole) - 5-6 pcs.;
- spices for mushrooms: salt, black pepper;
- loaf of bread and breadcrumbs finely ground;
- eggs - 3 pcs.
Instruction manual
The fillet is processed in the same way as in the previous recipe. Here the emphasis should be on the manufacture of the filling. To do this, in a small cup, you need to thoroughly beat the cheese and slightly softened butter. Add the mushrooms cut into cubes, season with spices and form little finger-sized cones from this mass. Put them in the freezer. Then do everything as suggested in the classic recipe. As a result, on the table you will have a large crispy cutlet with a fragrant and insanely tasty filling.