Chicken Kiev is one of the most famous dishes of Ukrainian cuisine. Delicate chicken fillet goes well with crispy breading. The delicacy of the butter and fragrant greens adds to the delicacy of the dish. Despite the apparent simplicity, not everyone knows how to cook a Kiev patty. Here, the complete cooking process and the features of creating the dish will be described.
How to cook chicken Kiev at home: the selection of ingredients
Before cooking, you should decide which version of the dish you want to make. In the classic version, the cutlet is made together with a bone from the wing. In this case, you have to buy a whole chicken carcass and properly cut it. But, by and large, this bone is only a kind of decorative element and does not in any way affect the quality of the dish and its final taste.
Therefore, in this case, ordinary chicken fillet, which is sold in the store, will be used. Before buying, it is recommended to choose small pieces of this meat, since only one cutlet can be made from one fillet. The meat must be fresh and not frozen, otherwise it will be very difficult to beat off the chicken correctly, it will begin to burst, which will lead to a host of other mistakes. As a result, the dish may be spoiled.
When the meat is selected, you should pay attention to other products. It is recommended to use only natural oil, it is thanks to it that the chicken fillet acquires a pleasant creamy taste, becomes tender and juicy. Also, a sufficiently large amount of fresh dill should be used in the filling. It is worth noting that initially dill was not used in this dish, they preferred to put parsley.
There are no special requirements for the rest of the ingredients, but it is recommended to use breadcrumbs with turmeric. In this case, cutlets have a very attractive appearance.
Product List
To properly prepare Kiev cutlets, as in restaurants, you should take so many ingredients:
- chicken fillet - 4 pcs.;
- 120 g butter;
- several branches of dill;
- 200 g breadcrumbs;
- 3-4 raw chicken eggs;
- a few tablespoons of flour;
- 2 l of vegetable oil (for deep fat, it can be used in the future).
To serve this dish in a classic version, you will also need to take a few slices of white bread.
Preparatory stage
When all the products are collected, you can proceed directly to the preparation of chicken Kiev chicken cutlets. Breast should be separated into large and small fillets. For those who do not know what a large and small filet is. The large fillet is the main part of the meat piece, and the small is located below and it is very easy to separate, the meat can be separated, almost without any effort.
Now you need to take two parts of the chicken breast, put between two layers of cling film and beat off a little. The thickness of the fillet should be about 0.5 cm. Please note! It is necessary to beat meat with a hammer with a smooth surface, otherwise the fillet can simply turn into minced meat. Try to carry out this procedure very carefully so that there are no holes.
When the meat takes the necessary shape, it should be a little salt and add ordinary ground pepper. Now you need to take the butter. To make it better to work with this product, you need to remove it from the refrigerator 1 hour before cooking. Grind dill very much. 120 g of oil should be divided into 4 parts, add chopped herbs to it, form small sausages.
The formation of cutlets in Kiev
Now comes one of the most crucial moments in cooking. The peculiarity of the cutlet is that after cooking it is cut in half, and butter should leak from it. But very often, housewives or even novice cooks make mistakes during the formation. This leads to the fact that the oil begins to leak directly during heat treatment.
In the classic version, everything is done like this:
- A large fillet is laid out on the table, in the center should be put a sausage from oil.
- Cover it with a small filet.
- Now you need to roll the cutlet in the same way as cabbage rolls. Roll rolls, edges wrap inward.
Unfortunately, it is quite difficult for an unprepared person to cook the dish correctly using this forming technique. But if you want to cook cutlets in Kiev style at home, as in a restaurant, it is recommended to pay attention to a simpler and more reliable way.
Initially, you need to take a sausage from butter and wrap it in a small fillet. Make a fairly dense roll, with closed edges. Then the small filet must already be wrapped in a large one, the folding process is the same as in the case of the small filet. As a result, it turns out, even if with a small part of the breast not everything turned out as it should, then a large filet will completely close all the oil outs. In addition, the Kiev cutlet has a double breading.
Breading process
So, when the cutlet is formed, you can proceed to the next stage, which is much simpler than the previous one. To do this, take three plates: pour flour into one, stir the eggs into another, and breadcrumbs should be in the third.
This process looks like this:
- Prefabricated cutlets roll in flour.
- Put in a bowl with an egg, mix well so that it completely covers the surface of the patty.
- Next, you need to transfer it to a plate with breadcrumbs.
- Egg in the plate again.
- At the very end, you again need to pan in breadcrumbs.
Thus, a double breading is obtained. Everything is simple enough, but you need to be careful that the egg completely covers the surface of the semi-finished product, otherwise the crackers will not stick to the cutlet, there will be un breaded parts, which will lead to a deterioration in the quality of the dish.
Heat treatment
Many people don’t know how to cook Kiev cutlets according to the recipe if they don’t have a deep fryer at home. In this case, it can be made simply from your pot. This cookware should have a thick bottom. Pour the required amount of vegetable oil and put homemade deep-frying on fire. After about 10 minutes, in the hot oil should be put the semi-finished cutlets in Kiev.
The frying time directly depends on how much the fire is turned on, it usually takes 2-5 minutes. You just need to look at the condition of the cutlet, if it is fried, has a rosy appearance, then it must be removed so that the crackers do not turn black. If the breading has not yet practically changed its color, then the frying process should continue.
Final stage
After this, put the semi-finished products on a baking sheet and put them in the oven for 15 minutes, at a temperature of 180 degrees. Since the cutlet cannot be pierced before serving, the readiness of the dish should be checked for the appearance of small white bubbles on the surface.
While the dish is cooked, you need to take white bread, cut a few neat slices and fry them in a dry pan until crisp. Put the crouton on a plate, and lay the finished patty in Kiev style on top. The dish can be decorated with a lot of greens.
According to reviews that can be found on the Internet, the second way of forming dishes is much simpler. Furthermore, the appearance of the dish has a traditional shape.
How to cook chicken Kiev minced meat?
If you want to make such a variation of a famous dish, then most of the processes coincide with the classic version of cooking. Only the way the patties are formed differs.
To prepare this dish for four people, you need to take 800 g of minced chicken. All other products and their quantity completely coincide with the previous option. By personal desire, a small amount of cheese and ham can also be added to the filling.
How to cook?
The cooking process is as follows:
- Put all the minced meat in a bowl, drive 1-2 eggs into it, add salt, pepper and your favorite spices. To stir thoroughly.
- Divide the meat into 4 flat parts and make thin cakes out of it, about 0.5 centimeter thick.
- In the center, put the sausage from the oil and additional ingredients (if any will be used).
- Gently wrap stuffing in minced meat. Carefully pinch the edges so that this process goes faster, your hands can be moistened in water, then the meat will not pester them.
- Form an oval cutlet with well-fixed edges.
- Bread a semi-finished product.
- Fry in a pan, then bring to readiness in the oven for 15 minutes.
According to the reviews of the people who prepared this dish, it turns out more delicious if you add various additional products. To prepare such a variation of Kiev cutlets is much simpler. It is extremely rare that the oil flows outside the meat shell.