One of the varieties of cutlets that are known to the modern culinary world is the Kiev cutlet. Traditionally, it is prepared from chicken, carefully beaten filet. Initially, in the process of preparing meat, fresh butter was hammered into it with a hammer . This gave the finished cutlet an incredibly delicate, creamy taste. A little later, when the production of this famous dish was put on stream, they began to wrap cold butter in a fillet in the form of a roll. At the same time, various seasonings, spices, grated cheese, egg yolk, mushrooms and herbs began to be added to the oil. Kiev cutlets with cheese are incredibly tasty and original, because, for example, melted cheese in the filling gives the dish a special mood. This option perfectly diversifies the classic recipe.
Pre-coated with a beaten egg and baked in breadcrumbs, the Kiev patty is baked in deep fat and served on a crouton. According to tradition, a chicken humerus is fixed in one of its ends, as the meat is taken from the breast for the cutlet. When serving on a table, a decorative paper papillot is put on a bone, and an ordinary dish becomes festive and elegant.
From year to year, the famous Kiev recipe is being improved in Kiev, and modern housewives are increasingly using minced meat instead of a whole piece of chicken. Perhaps due to the fact that it is cheaper than buying and cutting a whole carcass of a bird, or maybe because it is faster and more familiar. But be that as it may, chicken Kiev minced meat is different from that product that is true, traditional chicken Kiev. But, the taste, the specifics of the preparation and the magnificent creamy filling with herbs in them remained the same.
It is very simple to prepare delicious Kiev style meatballs.
You will need: chicken (preferably thigh and breast fillet) - about 1 kilogram, fresh pork fat - 200 grams, raw chicken egg - 2 pcs, raw cow's milk - 500 ml, butter - 100 grams, parsley, dill, lemon juice about 2 tbsp. l., the same amount of wheat flour, breadcrumbs, salt, pepper and vegetable oil for frying.
Method of preparation: roll lard and chicken meat through a meat grinder, season with spices and salt, beat in an egg, pour in milk (by eye) and mix well. Stuffing is ready. Now we are preparing the filling: iterate over, wash and chop the greens, add it to the softened butter, pour in the lemon juice there, knead, divide the mixture into 10 equal parts and put in the freezer. Now you need to prepare the batter: in the milk, lay the egg, salt and add a little flour, mix thoroughly so that flour lumps do not form.
After we form the meatballs in Kiev from minced meat as follows: divide the minced meat into 10 equal parts and make non-thin flat cakes out of them. Put a cold green oil mixture in the middle of each of the cakes and form an ellipsoid patty, which then needs to be dipped in batter, even soaked slightly, and bread in breadcrumbs. In a deep pan with thick walls in vegetable oil, Kiev minced meat patties are fried to a delicious, crispy golden crust, and then baked until ready in the oven. At a temperature of about 200 degrees, Kiev cutlets in the oven are about 15 minutes. A good garnish for them will be green canned peas, abundantly doused with melted butter. You can also put the cutlet on a slice of bread toasted in a toaster or experiment and bake puff pastry in the form of rectangles, as well as in the form of an unusual figure. At the same time, you should not use any oil, so as not to overdo it with fat, since the Kiev minced meat patty is a very high-calorie dish in itself.
Enjoy your meal!