One of the most delicious meals prepared from chicken fillet - of course, chicken Kiev. So crispy, fragrant and insanely delicious. Along with the "Kiev" cake, it is calling card Ukrainian capital. Who was the first to cook a cutlet in Kiev? 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 arts. So, the recipe of the French "Cutlet de Volyay" according to the recipe of Nicolas Appert came to Russia. Initially, these cutlets were prepared only for royal people, but in 1912 they were also served in the Merchants' Club under the name "Novomikhailovskie". They came to Kiev only after the revolution, but they became widespread in 1947. It was then that they got their current name - “Cutlet in Kiev”. The classic recipe used only freshly slaughtered chicken breasts, but today the recipe for this dish has undergone many changes. If before cutlets were stuffed only butter and herbs, then in modern cutlets they use cheese, mushrooms, a lot of spices, etc. as a filling.
Chicken Kiev, classic recipe (for 4 servings)
Breasts of two chickens (with shoulder bones);
Butter - 80 grams;
Eggs - 3 pcs.;
Baton crumb - 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 for this dish?
"Cutlets in Kiev": step by step instructions
1. Divide each breast into 2 halves, beat off, pepper and salt.
2. Soften the butter slightly, beat with finely chopped greens, form 4 bumps. Place them on a plate lined with cling film and place in the freezer.
3. After the oil has hardened, put it on the beaten fillets, roll up and put them in the freezer.
4. Whisk the eggs in a bowl. dip chicken rolls in the egg, and then in the crumbs, dip again in the egg, and then in the breading, lightly press with your hands, giving the shape of chicken legs.
5. Fry cutlets in vegetable oil for 12 minutes. So the chicken Kiev is ready. 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 the filling. They are more nutritious and flavorful.
Cutlet in Kiev. Classic recipe with some modifications
Products for 4 cutlets:
Chicken breasts - 2 pcs.;
Cheese "Viola" or "Hochland" - 1 pack;
Butter - 50 g;
Canned mushrooms (whole) - 5-6 pcs.;
Spices for mushrooms: salt, black pepper;
Baton crumb and breadcrumbs fine grinding;
Eggs - 3 pcs.
Instruction
The fillet is processed in the same way as in the previous recipe. Here the emphasis should be placed 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 diced mushrooms, season with spices and form pinky-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 delicious filling.
GBOU NPO PL No. 136
Considered Agreed
Chair method. associations director of management
F.Ya. Zinnatullina ___________ N.V. Tregubova
"18".02.2015 "19".02.2015
Plan open lesson
Developed by: master of industrial training
Shigapova Alena Viktorovna
Ufa 2015
Lesson plan
Date: 05/29/15
Group: No. 26-13
PM.05. Cooking meat and poultry dishes.
MDK 05.01 Technology of cooking dishes from meat and poultry.
Theme of the lesson: Cutlets "in Kiev".
Lesson Objectives
Training:
To ensure during the lesson the formation of professional and general competencies in the preparation of dishes from meat and poultry;
To consolidate professional and general competencies in the organization of workplaces, selection of equipment, compliance with safety and sanitation rules;
Improve your management skills technological process when preparing dishes from meat and poultry;
Improve professional competencies in the ability to conduct marriage, serving methods, design options and serving meat and poultry dishes;
To control the degree of assimilation of the competencies studied in the interdisciplinary course;
Develop professional competencies in the preparation of dishes from meat and poultry.
Educational:
To educate students in diligence, discipline, love for the chosen profession;
To form students' professional thinking, speech, observation, attention;
To contribute to the formation of skills to analyze, find errors, and ways to eliminate them;
work performed, marriage;
Create conditions for self-development of the individual, for the manifestation of activity, independence, responsibility in joint activities.
Development goal:
Develop and apply professional and general competencies;
To promote the development of taste sensations by tasting and evaluating the quality of dishes according to taste indicators;
Develop aesthetic and artistic skills in the design of dishes;
To develop the cognitive activity of students and educational and production independence
The learner must have general competencies that include the ability to:
OK 1. Understand the essence and social significance of your future profession, show a steady interest in it.
OK 2. Organize your own activities based on the goal and ways to achieve it, defined by management.
OK 3. Analyze the working situation, carry out current and final control, evaluation and correction of their own activities, be responsible for the results of their work.
OK 4. Search for information necessary for the effective performance of professional tasks.
OK 5. Use information and communication technologies in professional activity.
OK 6. Work in a team, communicate effectively with colleagues, management, customers.
OK 7. Perform military duty, including using the acquired professional knowledge (for boys).
The student must have professional competencies, including the ability to:
PC 5.1. Prepare semi-finished products from meat, meat products and poultry
PC 5.2. Processing and preparation of basic semi-finished products from meat, meat products and poultry.
PC 5.3. Prepare and arrange simple meals from meat and meat products.
PC 5.4. Prepare and decorate simple poultry dishes.
Lesson method:
Verbal- repetition of material., instruction.
visual- showing a presentation, an algorithm for performing exercises, demonstrating ready-made dishes;
Practical- solution of technological problems, work with instructional and technological maps, performance of labor methods, operations.
Lesson type: Studying and performing labor operations.
Work form: Frontal, group, individual.
Predicted result: Mastering general and professional competencies PC 5.4. Prepare and decorate simple poultry dishes.
Material and technical equipment:
Educational equipment: multimedia projector, screen, computer, speakers.
Production: electric stove, oven, production table, desktop scales.
Inventory: tools, crockery, cutting boards, chef's knives, cutlery, tableware, gastronorm containers.
Didactic : power point presentation, technological maps, task map, survey map, safety map.
Routing lesson
| Lesson stages | Didactive goal | The results of the work of students |
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| briefing 1.1 Organizational moment | The goal is to create an indicative basis for the activities of students Prepare students for work in the classroom: provide a favorable environment for work; psychologically prepare students for the upcoming lesson | Mutual greeting of the master and students. Check student attendance. Group readiness for the lesson (appearance, personal hygiene) | |||||
| 1.2 Motivation | Target setting for the lesson | Introduction to the topic using presentation. Slide #1, #2. | Students are motivated for the future work. | ||||
| 1.3 Updating knowledge | Questions are proposed, a conversation with students on the studied material. Prepares for the perception of new material. | Conversation with students on the technology of cooking dishes from meat and poultry Slide #6, #7. Application No. 5 | Update basic knowledge |
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| 1.4 Theoretical study of new material. | Formulate professional and general competencies | Lesson Topic and Objective Message Slide number 2 - number 5. Conduct a safety briefing. Slide #11 - #13. Application No. 1. Explain the techniques and methods of the technological sequence of the work to be done in the lesson. Slide #13-30. Application №2 | The students know the purpose of their activity in the lesson. Answer safety questions. | ||||
| Practical implementation of labor techniques. | Form indicative bases of action | Show ways to perform individual labor techniques using raw materials, tools, equipment. Decoration of ready-made cutlets "in Kiev". Slide number 31. | Observe attentively, ask questions, comprehend. |
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| Current briefing | The goal is to control the progress of the training and production task Working out methods of action. Accumulation of production experience, development of independence and creative abilities. | Trial Run Bypassing workplaces in order to check and monitor the organization of workplaces; For compliance with the correctness of labor operations and techniques, registration; Compliance with safety regulations; For the quality of work; Individual and group instruction. | The purpose of working out techniques and complexes of operations. Students organize a workplace, select inventory, utensils; Students perform separate techniques and operations for cooking cutlets "in Kiev". Comply with safety regulations. |
| Anchoring | The goal is to consolidate the knowledge gained from the lesson learned. | Frontal survey Slide #34 Application №3 | Gain confidence in their skills and knowledge. |
During the classes
l. Organizing time
Mutual greeting of the master and students;
Acceptance of the report of the attendant on the readiness of the group for the lesson;
Checking the appearance of students, personal hygiene, correct dressing of overalls;
Consolidation of skills to comply with the rules of t / b.
ll. Induction training
1. Posting the topic of the lesson
2. Updating knowledge
How to check the good quality of the large lump p/f received by the enterprise?
What is the culinary use of meat parts?
Why is meat frozen quickly and thawed slowly?
Rules for cooking meat for second courses, and salads?
Why, for frying in portions, meat cannot be laid on a baking sheet so that they are in contact?
Why is poultry meat better absorbed by the body than beef?
3. Learning new material
Familiarize yourself with the organization of the workplace: put cutting boards in front of you, pick up dishes, inventory, tools;
Observe the safety regulations during work, the rules of sanitation and hygiene.
Application №2
Stages of cooking cutlets "in Kiev"
Wash and dry the chicken, cut off the wings at the joints, leaving intact the last joint that connects to the breast, Separate the skin from the breast. Slide №15
Make an incision along the keel bone. Slide №16
Cut the fillet from the breast along with the bones from the wings. Slide №17
Clean the bones from the meat. Slide #18
Separate the small (inner) fillet from the large (outer) fillet. In a small fillet, cut the tendons (so that the cutlets do not deform during frying). Slide #19
Make a shallow incision along the large fillet (in the place where the fillet thickens). Make cuts to the right and left, without cutting through the fillet, and open like a book. Slide #20
Prepare green butter. Wash the dill greens, dry and finely chop. Combine softened butter with dill and a pinch of salt, and mix well. Slide number 21
Put the oil on cling film. Roll up and put in the freezer for 15-20 minutes. Slide number 22
Carefully beat the fillet (large and small) in a bag or between two layers of cling film, trying to avoid gaps. Slide number 23
Salt and pepper the chicken fillet, put frozen butter in the middle of a large fillet. Cover with a small fillet. Slide number 24
Wrap the butter tightly around the chicken fillet on all sides so that there are no gaps, and form an elongated cutlet. Slide #25
We prepare flour breading, white breadcrumbs, lezon. Slide number 26
Bread cutlets in flour (shake off excess flour).
Dip in linseed, breaded in breadcrumbs. Slides #27-#29
The finished semi-finished product is deep-fried for 5-7 minutes at a temperature of 160-180C. Cooked in oven. Slide #30
Rules for the marriage, serving methods and design options, serving temperature, mode and storage of ready-made meat and poultry dishes.
A complex side dish is placed on a portioned dish or plate, consisting of 3-4 types of vegetables: potatoes, deep-fried straws,
green peas, bean pods. Lay on top ready cutlet, pour it with oil, put a papillot on the bone.
Quality requirement
The shape is oval, with a pointed end, at the blunt end there is a bone with a papillot;
Color golden yellow;
The crust is crispy, smooth without cracks;
The consistency of the meat is soft, juicy;
The color of the meat is light;
The taste is moderately salty, with a taste of butter and herbs;
Serving temperature 65-70 degrees;
Not subject to storage, prepared as needed.
Consolidation of the lesson
Trial execution of cutlets in Kiev.
Temperature of frying oil during frying.
Current briefing
Independent work of students:
Control over the implementation of the training and production task
Target bypasses
1. Check the organization of the workplace, sanitary condition, marking, selection of tools, inventory.
2. Check compliance with safety regulations:
3. check the correctness of the technological process when preparing cutlets "in Kiev":
4. Work in a team, work effectively with colleagues, management, clients:
Reflection
Collective analysis of the educational and production results of the lesson, indicating the successes and shortcomings.
Self-analysis and self-assessment of students in the performance of educational and production work. Accept the essence and social significance of your future profession, show a steady interest in it.
Grading. Analyze the working situation, carry out current and final control, evaluation and correction of their own activities, be responsible for the results of their work.
Introduction to the topic of the next lesson. use information and communication technologies of professional activity.
-Homework:
Draw up a scheme for cooking cutlets "in Kiev".
Explore on the Internet on your own Additional materials for chicken dishes.
Cooking: Proc. for the beginning prof. education.-2nd ed., stereotype. - M.: IRPO; Ed. Center "Academy" 1999.
Appendix No. 3
Survey map.
For what purpose is the fillet beaten off when cooking cutlets "in Kiev"?
Why do they make double breading when cooking cutlets?
What is "green" oil, for what purpose is it put into cutlets "in Kiev"?
Deep frying temperature.
What is the purpose of putting a papillot on the bone when serving cutlets "in Kiev"?
Serving temperature for Kiev cutlets?
Application No. 4
Reflection
The lesson was comfortable and everything was clear.
In the lesson, it was a little difficult not everything was clear.
The lesson was difficult, nothing was clear.
Application No. 1
Safety precautions:
When working with a knife
Before starting work, make sure that the tool is in good condition (the handle is free of cracks and breaks).
Work only with a marked knife.
During work, be attentive, do not be distracted and do not distract others.
Pass the knife with the handle away from you, place them on the table with sharp ends away from you.
Store knives in a specially designated place, or in a case.
When working with oven.
Check the integrity of the case;
The presence of a gap between the burners, pallet, grounding, hearth sheet;
Do not use on stove-top boilers with an uneven bottom, faulty handles;
Fill the boilers by 80%;
To open a cover at coppers on itself;
Use only dry potholders;
Ensure that no liquid gets on the heated burners.
Before transferring a hot stove to a stovetop boiler, first make sure that there are no foreign objects.
When working with an electric stove.
Check the integrity of the case, the presence of an exhaust, grounding, pallet;
Check the tension of the springs of the chamber doors;
Open the door smoothly, in 2-3 steps; use dry gloves;
There should be a desktop or shelving next to the cabinet;
In the event of a malfunction, immediately disconnect the equipment from the mains and call a mechanic.
Application No. 5
Importance of poultry dishes in human nutrition.
Chicken meat is one of the most popular foods, while taking far from the last place in importance in the diet. It contains many useful substances, and especially valuable is the high amount of protein. It is rightly called the building material for all body systems.
Poultry meat is significantly superior to both beef and pork in terms of protein content. It also contains many different amino acids, as well as B vitamins and vitamin A.
Chicken meat is a high-calorie product, but its proteins are easily absorbed by the body. Many have long believed that it is it that can help restore vitality, add energy, as well as strengthen and stimulate the immune system.
Doctors have proven that the consumption of broth from chicken meat has a beneficial effect on the cardiovascular system. It helps to strengthen the walls of blood vessels and has a positive effect on the size of the heart muscle.
The rapid digestibility of chicken meat by the human body is due to the presence of fatty acids in it. These elements are the prevention of such serious ailments as heart attack and stroke, coronary heart disease, and in addition they are important for the normal functioning of the digestive processes.
Chicken meat contains vitamin B2 - riboflavin. He strengthens nervous system and also has a positive effect on the condition of the skin, nails and hair. Regular consumption of chicken meat can quickly affect the appearance - strengthening muscle mass and allowing you to get rid of excess weight.
Chicken is the undisputed favorite of all types of meat. Not the last role in this is played by the presence in it of the so-called white poultry meat. It is non-caloric, very nutritious, and besides, it is also tasty.
Many consumers are of the view that all the benefits depend on the method of preparation of meat. In order to preserve its properties, various cooling technologies are used.
American scientists claim that chicken is especially useful for diabetic patients, it also helps to reduce the amount of bad cholesterol and effectively reduces the level of protein in the urine.
Duck and goose meat are dark types of meat. They can't be named dietary product, unlike chicken, but they have a very high nutritional value. For example, duck fat is a mixture of refractory fatty acids.
It contributes to a longer absorption of duck meat by our body, which only benefits it. The consumption of such poultry meat by the elderly or athletes is actively encouraged by nutritionists.
Polish scientists came to the conclusion that goose meat is the most useful. This explains the ever-increasing excitement around bringing it to the export market. This meat is very nutritious and juicy. Goose is usually prepared by stewing or roasting. classic dish is a baked bird in apples.
Goose liver is considered a delicacy and after processing it turns into a very gourmet dish- foie gras. The fat of this bird is often used for medicinal purposes to treat burns, as well as to moisturize severely dry and damaged skin.
Turkey meat is not so common among our population. However, it is a source of a huge amount of useful substances. For example, there is an order of magnitude more phosphorus in it than in fish, and iron is easily digestible.
One serving of this meat will fully satisfy the body's daily need for vitamin PP, which will prevent beriberi and stimulate the brain, and also prevent nervous disorders from developing. This meat is hypoallergenic and rich in proteins.
You can cook a huge number of various dishes from poultry - these are broths, and chops, and cutlets, and barbecue, and many others. However, it is easily combined with different products and is able to diversify any diet. With the right approach to its preparation, you can achieve the preservation of all its properties and qualities.
salmon steak, olive oil, olive oil, liquid honey
soy sauce
Cheesecake Light
dry biscuits, butter (melted) for filling: gelatin (leaf), cream, fat soft cheese, zest sugar (finely grated), lemon juice, strawberries (chopped). cream (fat for whipping), egg (protein), for strawberry sauce: strawberries, strawberries (for decoration), zest (grated), lemon juice, sugar.
WITH 
orange alata
Orange, lettuce, avocado, smoked chicken breast, pomegranate seeds
For the sauce: lemon and orange juice, honey mustard, olive oil, garlic, white pepper.
WITH 
Tear the alata into small pieces with your hands and place in a salad bowl. Cut chicken meat into small cubes.
Hawaiian beauty
pineapple juice, coconut cream, cream
Everything is whipped garnished with pineapple
Technological maps for 4-5 different groups.
Cafe "Modern" Recipe No. 596
Routing
Name of the dish: Azu
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Name of products |
Gross weight (in gr.) |
Net weight |
COOKING TECHNOLOGY |
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Beef (side and outer pieces of the hip part) |
The meat, cut into sticks of 10-15 g, is fried, poured with hot broth or water, passivated tomato puree is added and stewed until almost cooked in a sealed container at a low boil. On the remaining broth, prepare the sauce, in which they put salted cucumbers, chopped into strips, passivated onion, pepper, salt. Pour the meat with the resulting sauce, add fried potatoes and simmer for another 15-20 minutes. 5-10 minutes before readiness put fresh tomatoes, bay leaf. Ready meal topped with crushed garlic. |
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Animal fat, rendered edible | |||
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tomato puree | |||
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Onion | |||
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Wheat flour | |||
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fresh tomatoes | |||
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Pickles | |||
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Potato | |||
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Mass of stew | |||
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Mass of sauce and vegetables | |||
Calculator____________
Cafe "Modern" Recipe No. 659
Technological map Name of the dish: Kiev cutlets
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Name of products |
Gross weight (in gr.) |
Net weight |
COOKING TECHNOLOGY |
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Or chicken fillet (p / f) |
The prepared chicken fillet is stuffed with butter, dipped in eggs, breaded twice in white breading and deep-fried for 5-7 minutes until a crispy crust forms. Bring to readiness in the oven. On vacation, cutlets are garnished and poured with butter. Cutlets can be served on toast. Boiled green pea side dishes; Deep fried potatoes; complex side dish. |
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Butter | ||||
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wheat bread | ||||
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Semi-finished product weight | ||||
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cooking oil | ||||
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Butter | ||||
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Production director _________________
Calculator____________
Cafe "Modern" Recipe №
Cooking technology "Cutlets in Kiev"
In order to cut a chicken breast, you need to wash the whole chicken, put it on the back, cut off the wings so that it is easier to separate the breast. Gently run a knife along the ribs and cut out the breast. Remove skin. Then cut off the right and left fillets. each fillet consists of a large (outer) and a small (inner). Separate the large fillet from the small and remove or cut the tendons (the tendons are cut or removed so that the cutlets do not shrink when frying) The inside of the breast. From one breast we got two large and two small fillets. Put the breasts inside up. Cut the fillet from the middle in both directions, put in a plastic bag and gently beat off on both sides. Beating the fillet in a plastic bag, there is less chance of tearing it. In the package, it can be beaten very thinly, which is much more difficult to do when beating meat without cellophane. Set the fillet aside and prepare the filling. Finely chop parsley or dill. Mix softened butter with chopped herbs, salt and form two forms of butter with tablespoons. Put the butter in the freezer for 3-5 minutes (this is necessary so that the butter hardens a little and does not flow out of the cutlet when frying). Salt the beaten fillet and put oil (from the freezer) in the middle of a large fillet, cover the filling with a small fillet, form a cutlet, wrapping the edges of a large fillet so as to completely cover a piece of oil. Put the patties in the freezer for a few minutes. Prepare the breading. Crack the egg into a bowl, season with salt and mix well with a fork. Pour flour into another plate. Pour the breadcrumbs into a third bowl. Remove slightly frozen cutlets from the freezer, check that the fillet covers the filling on all sides, otherwise the oil will immediately leak out during frying. Dip the cutlet first in the egg, then roll in flour, then again in the egg and the last layer is breadcrumbs. Fry the cutlets in hot vegetable oil over medium heat on both sides until golden brown. Then bring the cutlets to readiness in the oven at a temperature of ~ 200 degrees for 10-15 minutes. (Figure 1.1)
Figure 1.1 Appearance culinary product"The Kiev's cutlets"
Cutlets are molded on a plate, they are placed on a toast, poured with butter and served with a side dish of Pai potatoes.
Requirements for the quality conditions and shelf life of the dish
Cutlets have an ellipsoidal shape, covered with golden brown. Taste and smell inherent fried chicken. The color of the patty is uniform, dark golden, white on the cut. The cutlet is soft, juicy; the crust is crispy, not cracked. The butter inside the patty has melted. Potatoes are moderately salty, pale golden in color, crispy. Carrots are soft. Green pea well warmed up, not boiled soft with a shine from the presence of butter.
Juicy, with a crispy crust and flowing oil, Kiev cutlets are suitable for everyday lunch, and as a signature hot dish at festive table. To make them at home, you need to understand the cooking technology and remember a few secrets.
This cooking method underlies the rest of the recipes.
Required products:
- 4 chicken fillets;
- 100 g plums. oils;
- 2 eggs category C 1;
- 200 ml of milk;
- breadcrumbs for breading;
- 30 g chopped dill, parsley;
- salt and black ground pepper;
- non-aromatic oil for frying.
Technology step by step.
- Butter is taken out of the refrigerator in advance, kneaded with a fork, salted, peppered and mixed with herbs.
- Products are formed from the resulting mass with a spoon and placed in the freezer for 5 minutes. This will help the filling stay inside the patty while frying.
- The fillet is cleaned of films and bones, cut with a sharp knife on one side, unfolding in the form of an open book. A small fillet is cut off and set aside, a large one is covered with cling film, beaten off, then salted.
- Frozen butter with greens is placed in the center of the beaten chicken and covered with a small fillet.
- A large fillet is carefully wrapped on all sides so that an elongated shape is obtained, and sent to the freezer for 3 minutes. This technique makes it easier to bread the semi-finished products and also allows the oil to stay inside.
- While the blanks are cooling, whisk the eggs with milk with a whisk.
- Frozen cutlets are dipped in a milk-egg mixture, sprinkled with breadcrumbs. The process is repeated twice. The double breading serves as a protection against oil leakage and ensures the formation of an appetizing crispy crust.
- Oil is poured into the pan to a height of at least 1.5 cm.
- Semi-finished products are placed in boiled oil and fried for 3 minutes on each side over high heat.
- Next, the fire is reduced and the cutlets are fried for another 15 minutes.
- At the end of cooking, the stove is turned off, and the cutlets are left in the pan to “rest” for 5 minutes, so that the oil is finally distributed throughout the mass.
How to cook from chicken breast?
The juiciness and appetizing garlic aroma of these cutlets will not leave anyone indifferent, and even a novice hostess will be able to cook them.
You will need:
- 900 g chicken breast;
- 100 g plums. oils;
- 2 garlic cloves;
- 1 egg;
- 10 g of basil, dill, parsley;
- breadcrumbs;
- salt and pepper;
- 80 ml vegetable oil.
Cooking method.
- The breast is divided into 4 servings across the fibers. Each part is beaten off and slightly salted.
- The greens are chopped, the garlic is passed through a press and mixed with sweet butter, salt and pepper, then cooled in the freezer for 5 minutes.
- A cold filling is placed in the center of each part of the breast.
- The meat is wrapped and exposed double breaded, dipping twice first in the egg, then in the breadcrumbs (if the breast does not roll well, you can cover the hole with another piece of chicken).
- The resulting blanks are fried in boiling oil, first over high heat for 2 minutes on each side, then over low heat for 15 minutes.
Tip: to make chicken Kiev cutlets even spicier, you can coat the meat with garlic before frying the outside.
With mushroom stuffing
Cutlets prepared according to this recipe should be served hot straight from the oven. They go perfectly with fried or boiled potatoes and vegetable salad.
Grocery list:
- 2 chicken fillets;
- 50 g plums. oils;
- 200 g of raw champignons;
- 1 egg;
- 50 g flour;
- 50 g breadcrumbs;
- 120 ml vegetable oil;
- 20 g fresh parsley;
- salt, black pepper.
Cooking steps.
- Mushrooms are cut into smaller pieces, fried in a spoonful of vegetable oil, cooled.
- Parsley is chopped, combined with mushrooms and slightly softened butter. The stuffing is removed in the freezer.
- The fillet is beaten off under a cling film, salted, peppered.
- In the middle of the fillet put a spoonful of filling, then the meat is wrapped tightly.
- The cutlets are breaded in the following order: flour, beaten egg, breadcrumbs, egg, breadcrumbs.
- Semi-finished products are fried in a large amount of oil until a crust appears.
- Mushroom cutlets in Kiev are brought to readiness in the oven at 190 ° C for 12 minutes.
From minced meat in the oven
For minced meat, you can use any meat: veal, pork, chicken. but so that the cutlets do not fall apart, it is better to take low-fat varieties.
Ingredients:
- 0.5 kg of minced meat;
- 2 eggs;
- 80 ml fat plums. oils;
- 80 g flour;
- breadcrumbs;
- salt.
Step by step recipe.
- Minced meat is salted and divided into 4 parts. A slightly flattened ball is formed from each.
- A piece of butter is placed in the center of the workpiece and pressed inward.
- Semi-finished products are alternately lowered into bowls with flour, eggs, breadcrumbs. The process is repeated.
- Raw minced Kiev meatballs are laid out on a cutting board and sent to freeze for half an hour.
- Frozen semi-finished products are cooked in preheated to 180 ° C for 40 minutes.
With spices in a slow cooker
Chicken Kiev is especially tasty and juicy in a slow cooker.
Composition of products:
- 300 g chicken fillet;
- 100 g butter;
- 4 small cloves of garlic;
- 10 g of dry seasonings of your choice;
- 30 g fresh dill;
- 1 egg;
- 100 g breadcrumbs for breading;
- salt.
Cooking technology.
- The fillet is divided into 2 halves, each is beaten off.
- Garlic and dill are crushed, mixed with 50 g of oil, seasonings and salt are also added here.
- Half of the filling is placed on each part, then the meat is rolled up.
- Dip each cutlet in beaten egg, then in breadcrumbs 2 times.
- In the bowl of the multicooker, melt the remaining butter and cook cutlets on it on the “Frying” program set for 15 minutes.
With added cheese
Such products are much easier to prepare than classic recipe, since the filling is thicker and does not flow out, even if the meat is not rolled very tightly.
Required Components:
- 2 chicken fillets larger;
- 50 g butter;
- 2 large eggs;
- 110 g of hard cheese;
- 160 g flour and breadcrumbs each;
- 250 ml of milk;
- deep fat;
- salt and pepper.
Step by step recipe.
- Butter and cheese are crushed on a medium grater, mixed, wrapped in cling film in the form of a sausage and put in the freezer for a quarter of an hour.
- The fillet is beaten off, salted, peppered.
- A piece of butter and cheese filling is placed in the center of each base. The fillet is wrapped in an envelope.
- Breading is prepared: eggs and milk are mixed in one plate, flour is poured into the second, crackers are poured into the third.
- The blanks are alternately dipped into flour, milk-egg mixture, crackers. Breading is repeated.
- Semi-finished products are allowed to lie down in the freezer for 20 minutes.
- Cutlets are deep-fried in a large volume for a quarter of an hour.
Chicken Kiev with bone
Cooking chicken Kiev, like in a restaurant, is quite simple. However, this will require butchering a whole chicken.
Required products:
- 1 chilled chicken;
- 100 g of sweet cream butter;
- 2 eggs category C0;
- 30 g fresh parsley leaves;
- salt, breadcrumbs, oil for frying.
Recipe step by step.
- The carcass is cut off the breast along with the wings.
- Part of the wing is removed, leaving the humerus.
- The convex part of the fillet is cut off.
- The remaining fillet with bone is beaten off and salted.
- Mix butter and chopped parsley. Small balls are rolled from this mass and they are slightly frozen.
- The stuffing ball is placed in the center of the chop. Cover with previously cut fillet.
- Semi-finished products are placed in the freezer for 10 minutes.
- Raw products are dipped twice in egg mash, then in breadcrumbs.
- Each chicken Kiev with bone is deep-fried for about 15 minutes, then the dish is brought to softness in the oven for 45 minutes.
