This dish is very laborious to prepare, and you need to spend a lot of time and energy on it. But believe me, it's worth it. How to cook this dish, a step by step recipe will show . Kiev cutlets are juicy, and what a flavor comes from them! So, let's get started.
Bone cutlets (classic)
The main ingredients:
- butter (two hundred grams);
- two chicken;
- milk (two hundred milliliters);
- flour (four tablespoons);
- three chicken eggs;
- breadcrumbs (two hundred grams);
- black pepper (one teaspoon);
- parsley (bunch);
- vegetable oil (two hundred grams).
Kitchen tools:
- board;
- a whisk;
- a hammer;
- Bowl;
- two tablespoons;
- cellophane film;
- plates (five pieces);
- pan with a thick bottom.
Chopping Chicken
For the preparation of cutlets you will need only filet. You can use the rest at your discretion. So, wash the chicken thoroughly. Dry with a kitchen towel. Take off the skin. Take a chopping board and place the bird on it with its back down. First, cut the ham on both sides. Then chop off the ridge with the neck. Carefully cut the chest bone. Now get ready: you will find jewelry work. Trim the meat on the wings so that a “bare” bone remains. It should be fillet on the bone. Then separate the so-called large fillet from small. You can handle it without a knife, it can be easily separated. Two pieces of a breast turned out.
Wrap a large fillet in cling film. Gently hit with a hammer, it is best to start from the center and gradually move to the edges. Be sure to apply the film. It is necessary so that the meat does not stick to the hammer. Do not beat off the place where the wing stump is located, otherwise the bone will fall off from the fillet. But you should not leave it completely unbreakable, since you will not be able to tightly wrap the cutlet. So be careful with this place. Then put the large fillet on a plate and proceed to the small. Also wrap it in tape and beat it off.
Now start making Kiev cutlets.
Cooking recipe
Put the broken breasts on a flat dish. Sprinkle with pepper to taste and a little salt. Leave the chicken for now and start cooking the toppings.
Chop the parsley. Put the butter out of the refrigerator to soften. Then take a bowl. Mix parsley in it with salt and melted butter. Take two tablespoons and form small ovals. Wrap the filling in foil and put it in the freezer for five minutes. This is necessary so that the oil hardens and does not melt ahead of time. In the meantime, beat eggs with milk with a whisk. Pour the breadcrumbs into the flat plate. You can make them yourself. To do this, bake white bread in the oven. Then leave it to cool. Place in a tight bag and crush with a hammer until crumbs or grind in a coffee grinder. Take another plate and pour flour into it. Remove the oil and start cooking the meatballs.
On a large fillet, in the middle, put the frozen filling.
Then cover everything small. Spread its edges so that the oil is completely covered with fillet. Fold the cutlet tightly. Then dip in eggs, roll on all sides in flour and again in eggs, and at the very end - in breading. Cook the remaining cutlets in the manner described above. Then pour vegetable oil in a cauldron or in a pan. Fry meatballs over high heat for about five minutes. Make sure that the oil covers the patties, otherwise you will not fry them completely. Then put the patties on a baking sheet and place in the oven at 200 degrees. Take out after ten minutes. Everything is ready!
This is what the cutlet looks like in Kiev.
A photo, of course, cannot convey a fragrant smell. The fillet in such a dish is juicy and tender - it just melts in your mouth.
Kiev cutlets (simplified version)
The main ingredients:
- chicken eggs (two pieces);
- breadcrumbs for breading (one hundred grams);
- chicken breasts (four pieces);
- butter (one hundred grams);
- flour (half a glass);
- dill;
- garlic (two cloves);
- pepper;
- vegetable oil (two hundred grams).
Step by step recipe
Prepare meatballs in Kiev from a purchased fillet, already chopped. Wash the breasts, cover with plastic wrap. Fight off well. Salt and pepper. Chop the garlic and dill finely. Combine the softened butter with the previous ingredients in a bowl. Put the filling on the beaten filet. Wrap the meat and form cutlets. Prepare three plates. Pour flour in the first, pour two beaten eggs in the second, and pour crackers in the third. Roll the patties well in flour, then in the egg and breadcrumbs. Deep-fry them or in a deep frying pan, adding a large amount of oil. It is advisable that the pan is deep and with a thick bottom. Oil needs to be warmed up well. Fry the patties on each side for five minutes. Be sure to try this option using the specified simplified step-by-step recipe. Kiev cutlets at the same time are no less tasty.
How to eat this dish
Be careful when cutting cutlets, as the inside contains hot liquid oil. If you try to cut the cutlet, it can splash on the tablecloth or, worst of all, on clothes. To prevent such an incident, be sure to take a fork and pierce the cutlet so that the oil flows out. Then you can safely eat this dish.
What kind of side dish can I serve for Kiev cutlets ? For example, mashed potatoes, sliced fresh vegetables, pasta, buckwheat, rice. To cook this dish, you do not have to be a professional chef. Just buy the necessary products, carefully study the step by step recipe.
Kiev cutlets are one of those dishes that everyone will like, please their relatives and friends. Enjoy your meal!