Very often, housewives and cook lovers are wondering how to cook properly. the Kiev's cutlets. The recipe for chicken Kiev cutlets in its classic form involves the use of homemade chicken breast.
How to cook chicken Kiev in the oven?
Before cooking Kiev cutlets, it is impassable to beat off the chicken fillet trimmed from the chicken carcass, you can do this with a kitchen hammer, then you need to wrap a piece of prepared butter with herbs in the beaten piece of chicken fillet. Before cooking, each Kiev cutlet must be rolled in breadcrumbs and fried in vegetable oil. Until fully cooked, chicken Kiev cutlets must be cooked in the oven.
If you want to get the right the Kiev's cutlets, recipe with step by step photos and detailed instructions this will definitely help you!
Ingredients for Kiev cutlets:
For filling:
- Butter - 200 gr.
- 1 st. l. - fresh parsley, finely chopped
- 1 st. l. - fresh dill, finely chopped
- 2 garlic cloves, finely minced
- salt, ground black pepper - to taste
For the base:
- Chicken breasts - 2 pcs.
- Flour - 4 tbsp. spoons
- Chicken egg - 2 pcs.
- Milk - 100 ml.
- Breadcrumbs - 1 cup
- Vegetable oil - 200 ml
- Pepper
Cooking cutlets in Kiev step by step:
To begin with, we will prepare the filling for the Kiev cutlets, for this we take 200 grams of butter, add parsley, dill, garlic, salt, pepper and knead in a small bowl with a fork until smooth.
Spread 2 tablespoons of oil mixture on cling film.
and roll into a tight roll. With the rest of the oil, you need to do the same, for cutlets we need 4 oil rolls. When the butter is formed, it must be placed in the freezer for 2 hours.
Rinse the chicken breasts under running water, pat dry with paper towels and cut in half. Each piece of brisket must be covered with cling film and beat well with a kitchen hammer. You need to beat off from the center to the edges, you should get a rectangular evenly beaten piece of meat.
How to make cutlets in Kiev?
We take out the rolls of butter from the freezer and put them on the beaten pieces of meat. The oil lies in the middle, the rectangle of meat must be wrapped so that the oil is well wrapped inside and there are no holes.
We wrap each formed cutlet in Kiev with cling film and send it to the freezer for one hour.
How to fry cutlets in Kiev?
We heat the oven to 160 degrees. And put the pan on the stove.
Pour the bread crumbs and flour on different plates, beat the eggs with the addition of milk to the desired consistency.
Dredge cooled patties in flour
then dip into beaten eggs
and roll in breadcrumbs 2-3 times.
Add to the pan vegetable oil, heat up and fry the Kiev cutlets for 2 minutes on each side until golden brown.
Place the fried Kiev cutlets in a baking dish and put in the oven for about 30 minutes.
Chicken Kiev goes great with mashed potatoes, rice or any other side dish.
Bon Appetit!!!
Chicken Kiev cutlet is a restaurant hot dish. The popularity of the Kiev cutlet knows no bounds. Until now, there are culinary disputes about its origin. Russia, Ukraine or America? Crispy Kiev cutlets they cook with them, and with us to this day. We call it the “international chicken queen”.
How is this branded hot dish prepared? Certainly from a beaten chicken fillet, rolled into a cutlet, rolled in an egg, and then in breadcrumbs. Definitely stuffed with butter. V classic version first fried in a frying pan in vegetable oil, and then sent to the oven for baking.
Today we will prepare useful chicken cutlets in Kiev in the oven. We take products from the list. You need skinless chicken breast egg, breadcrumbs, butter, cheese, fresh dill, salt and ground black pepper, garlic.
Divide the chicken breast into two parts. Cut the halves lengthwise. It turned out four flat chicken fillets, just like four cutlets. The fillet must be beaten off with a small hammer. Cover the chicken with cling film first.
While you're beating the breast, ask your helpers to grate the garlic cheese and chop the dill, or do it yourself. Mix cheese, garlic and herbs with butter. Add salt.
Roll a tourniquet or flat sausage out of butter and cheese. Freeze it in cling film or a plastic bag.
Salt and pepper the chop on both sides.
Place a piece of butter on the edge of the chop.
Roll the chop into a roll with wet hands. Do the same with the remaining chicken pieces.
Whisk the chicken egg. Dip the rolls first in the egg.
Then into breadcrumbs. Then a second time in the egg and again in the breading.
Give the rolls a conical shape of Kiev cutlets, as in my photo. For convenience, the palms need to be folded like a boat.
Grease a mold or skillet with butter. Place our breaded cutlets in the mold.
Send the chicken Kiev to the oven, preheated to 220 ° C, for 40-60 minutes.
Cutlets are ready!
Serve "crunchy queens" to the festive table as the main hot dish. In the restaurant menu, Kiev cutlet comes with a side dish of fried or boiled potatoes with peas or greens.
Let us be almost like in a restaurant. Why not? Have a nice dinner!
You can’t say about the recipe for cutlets in Kiev that these charming cutlets are so easy to cook. After all, on the way to success, insidious butter is waiting for you, ready to spew out of the womb. Weight chicken breasts and how thin you beat them also affects the overall cooking time of the recipe. You will not have the opportunity to check the degree of readiness of cutlets by poking them with a thermometer. After all, garlic butter will splash out through the hole from the thermometer, which can only be called annoyance and disappointment. And then there are traps in the form of the temperature of the oil in the pan, the size of the chicken breast and the heat in the oven.
As you prepare the recipe, you walk like a scout in a dark forest. Almost blind. Although the modern Stirlitz is much easier. The “center” gave him at least a smartphone with a GPS module, and we don’t even have the right to poke a cutlet with a thermometer.
I will not list other dangers that await you in the recipe for chicken Kiev. Otherwise, you will ask: - And why, in fact, try ?! If you can easily buy cutlets in Kiev in meat cooking. Why these dances with tambourines?
And besides, when you make chicken Kiev, you will enjoy the greatest culinary experience with chicken. It should be noted that you will have a lot of garlic experience. However, the reader can always adjust the recipe and reduce the amount of garlic in the butter. To which he has every right!
So, if a 200-250 gram chicken breast is beaten off 1 cm thick and frozen as in the recipe below, then after a couple of minutes of extreme deep-frying, the baking time in the oven for an average Kiev cutlet will be 12-15 minutes. And below I will tell you more about it.
The main secret to success in cooking chicken Kiev is that you "listen" to the butter. Yes, that's right, listen! When you bake cutlets in the oven, listen to them. To do this, you will have to open the oven door from time to time. Excessive hissing of the oil inside the patty will tell you that, warmed up and increased in volume, it is ready to break out. In this case, take the baking sheet with cutlets out of the oven and let them “rest” for 2-3 minutes.
If you are cooking more than 4 patties at once, make sure there is enough free space between them on the baking sheet. Also add a few minutes of their stay in the oven. And if you have already swung at such a volume, it makes sense to make one additional cutlet in order to cut it into a test for readiness. It is not necessary to show it to guests - let it remain our little secret! 🙂
Now that you have learned all the subtleties and secrets, the recipe for making Kiev cutlets cannot be called super complicated! Take out the breasts, sharpen the knife, gird yourself with an apron! For business...
Anyone who has ever tried Kiev cutlets will never forget their original and delicate taste. This dish has become so popular that every housewife has her own recipe, tested on loved ones. But what if you want to cook such a dish as a Kiev cutlet, the recipe for which has not yet been tested step by step? Start with original version with a photo, and later - experiment. After all, cooking is a constant search for new ways to cook a tasty and interesting dish.
What are classic Kiev meatballs? They are prepared from the most tender chicken fillet stuffed with herbs (dill) and butter (high-quality butter). Seasoning with black pepper or other spices is not recommended.
What do you need to buy?
- 1 medium chicken breast;
- A little breadcrumbs(about 3 tablespoons);
- Flour on the eye (it should take about 3 tablespoons);
- 2 eggs;
- A little butter;
- Dill;
First of all, prepare the filling - mix dill with melted butter. We form 4 small oval sausages, send them to the freezer.
We cut 4 large enough pieces from the breast - we will cook 4 servings. Separately, carefully cut out the inner filet mignons. We also divide them into halves, we get four pieces. Look at the photo - you should understand everything.
Beat the minion carefully, preferably through cling film. We lightly add. It is in these pieces that our frozen filling will be wrapped.
Having carefully wrapped, we shift our stuffed bundle to the edge of a large piece and also fold it. We get an oval, with pointed tips, chicken cutlet.
For 5-7 minutes we shift the blanks into the freezer, then we form the upper crust. First roll the cutlets in flour, then in eggs and finish with breadcrumbs.
Fry cutlets in a frying pan and into the oven until light blush. Fifteen minutes later delicious dinner ready.
So the classic Kiev cutlet is ready, the recipe is quite simple step by step, the main thing is to remember all the nuances.
Cooking options for cutlets
Like any dish, Kiev cutlets can be cooked different ways- from different varieties meat, from minced meat, with a bone ... In fact, in Kiev - this is a find of Soviet housewives who wanted to make the meat more juicy and came up with the idea of \u200b\u200badding a little oil inside the meat.
Modern housewives make their own changes to the time-tested recipe. So, cheese becomes a frequent additional ingredient - melted, it gives tender meat a special zest. Look at the photo - how appetizing cutlets stuffed with cheese look!
The main task in baking such cutlets is to prevent melted butter from flowing out. To do this, they experiment with different layers of breading. If the filling is wrapped in one layer, then the breading should be double.
The classic finishing breading is ground white croutons. Cheese or nuts are sometimes added to them. You can also use crushed crackers.
As you can see delicious cutlet in Kiev, the recipe of which can be changed step by step to your liking - quite a fantasy dish. But it almost always tastes good.
Chicken Kiev is perhaps one of the most popular and favorite dishes. Juicy creamy chicken fillet with greens, breaded in breadcrumbs with a tender and appetizing core will win the heart of any gourmet.
You will need
- for 2 servings:
- 2 chicken fillets
- 100 gr. butter
- dill and parsley
- ground black pepper
- 2 eggs
- 100 gr. breadcrumbs
- vegetable oil for frying
Instruction
Cut the fillet lengthwise to make two pieces - small and large.
Remove tendons from a small fillet so that the cutlet does not deform
Longitudinally cut the large fillet again and open it like a “book”.
Place the fillet between two layers of cling film and carefully beat off with a saucepan or frying pan so as not to tear it.
Finely chop the greens. Salt and pepper.
Divide the butter into two sticks and roll in greens.
Put a stick of butter in the middle of the “book”, close it with a small beaten fillet and wrap it with a large one on all sides, forming a cutlet.
Finished cutlets put in the freezer for 10 minutes.
Whisk the eggs.
dip cutlets into an egg.
Roll the cutlet in breadcrumbs.
Dip again in egg and roll well in breadcrumbs.
Fry in a hot skillet with plenty of oil until golden brown 5-7 minutes.
fried cutlets put on a baking sheet and put in the oven.
Bring to readiness at 180 degrees for 10 minutes.
Finished cutlets Serve with a side dish of potatoes and vegetables.
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It is believed that the recipe for Kiev cutlet was brought from France specifically at the request of Elizabeth, who loved French dishes. The original name of the dish was cutlet de volyay. Then everything French went out of fashion, the cutlets were renamed "Mikhailovsky". And only after some time the almost forgotten recipe was used again. Many have tried the Kiev cutlet, mainly this is a catering dish. But you can cook it at home, it will turn out no less tasty.
Related articles:
- How to cook tasty chicken Kiev
- Kiev cutlets with complex vegetable garnish
- How to quickly and tasty cook beef
You will need
- – Chicken breasts – 500 g
- - Garlic - 2 cloves
- - Eggs - 2 pieces
- - Butter - 100 g
- - Breadcrumbs, flour
- - Salt, pepper, oil
Instruction
Finely chop the garlic and add it to the softened butter. A little salt, pepper, you can add your favorite spices or buy ready seasoning for chicken. Then carefully knead the butter until smooth, put on the foil in the form of a small oblong sausage. Wrap in foil and put in the freezer for 20 minutes.
Chicken can be purchased whole at once, you can use only chicken breasts. The meat should be cleaned of films, fat and skin. Then wrap the breast in cling film and carefully beat off. You need to beat off the side with small cloves and make sure that a hole does not form in the fillet. You can sprinkle it a little with spices, then put a piece of frozen butter in the middle. Cover a piece with a smaller fillet and carefully wrap, giving the cutlet an oval shape. The oil should not be visible.
Then pour 2 eggs into a bowl, salt them a little and beat thoroughly until a homogeneous foam. Dip the cutlet in the egg mixture, then in the flour. Then again in the egg and breadcrumbs. If it seems to you that the cutlet is covered with a layer of crackers unevenly, you need to repeat the last step.
Then lower the cutlet into hot oil, which should cover it by about half, and fry until golden brown.
Useful advice
Serve the finished cutlet with a side dish and garnish with herbs.
Perhaps the most common dish sold in every supermarket and kiosk fast food- This is a cutlet in Kiev. She's good in every way. But what kind of store cutlet can be compared with homemade, especially if you know how to cook. This dish is quite easy to prepare, so let's try to make it.
Related articles:
- How to cook chicken Kiev with butter
- How to cook tasty chicken Kiev
You will need
- For 4 servings:
- Chicken fillet - 4 pcs.
- Egg - 1 pc.
- Flour - 100 g
- Milk - 0.1 l
- Breadcrumbs - 100 g
- Butter - 100 g
- Sunflower oil - 300 g
- Salt - to taste
- Ground black pepper - to taste
- Greens - to taste
Instruction
Wash the fillet under running water, dry with a paper towel.
While our fillet marinates for a short time, beat 1 egg, mix it with flour and milk.
Now take each fillet and put a piece of butter in it, rolling it so that the butter is inside. For reliability, fasten with a wooden toothpick.
Roll the future cutlet first in batter, then in breadcrumbs. The breading should lie in a fairly thick layer.
We need a frying pan with high edges. Pour there sunflower oil. You need a lot of it in this recipe; when immersing, the cutlet should be at least half closed.
Well, we have a frying pan on the fire, now we are waiting for the oil to boil. Dip cutlets in boiling oil and fry over low heat for a long time. The breading should be a dark golden color.
When the cutlets are fried, we take them out on a paper towel to drain excess fat.
Do not forget to remove the toothpicks and sprinkle with finely chopped herbs.
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note
There is a danger that the chicken will remain raw, so fry longer.
Useful advice
In this recipe, only parsley and dill should be used. Breading should be from white crackers.
For the first time cutlets in Kiev appeared in Russia during the reign of Empress Elizabeth. The recipe for the dish was brought from France, it was called "de volley". After the Patriotic War of 1812, these cutlets were renamed Mikhailovsky. But the chicken bone in cutlets, imitating a leg, first appeared in the restaurants of Kiev. Try to cook this wonderful dish with the help of a slow cooker.
Recipe for cutlets in Kiev in a slow cooker
Prepare the following ingredients for the dish: 300 g fresh chicken breast, 40 g butter good quality, 2 eggs, 100 g crackers, 100 g flour, 40 g hard cheese, dill, white pepper, salt.
Cut the fillet off the breast. To do this, make a deep cut along the breast bone, cut the fillet along with the wing. Cut the bone from the meat. Clean it of meat and skin. Cut off the top of the fillet, remove the white veins, membranes and fat. Beat the pieces with a special hammer to a thickness of 0.5 cm. Grate the cheese. Mix soft butter with cheese, pepper, salt and dill, refrigerate to set.
Salt and pepper the meat pieces. Put stuffing in them. Shape into oval sausages and string them over the chicken bones. To do this, place the bones in the middle of the prepared fillet. Wrap the fillet very tightly so that the filling does not leak out during cooking. Place the formed cutlets in the freezer for a few minutes.
If the patty does not fold and liquid flows out, cover the hole with a piece of beaten meat.
Prepare the breading. Whisk the eggs. Remove the cutlets from the freezer, roll them in flour, then in an egg, then in breadcrumbs, then again in an egg and again in breadcrumbs. The patties should form a dense crusty layer. Fry chicken Kiev in a multicooker in the “Baking” mode with plenty of oil. The oil should cover the cutlets at least to the middle. Turn them over after 15 minutes. So that the filling is evenly distributed throughout the cutlet, after the end of the cooking program, leave the dish in the slow cooker for 5 minutes.
Chicken Kiev with mushrooms in a slow cooker
For Kiev cutlets with mushrooms, take 300 g of chicken breast, 200 g of champignons, a little parsley, 40 g of butter, 2 eggs, vegetable oil, pepper, breadcrumbs, flour, salt.
Finely chop the mushrooms, fry them in oil. Cool them and mix with finely chopped parsley and soft butter. Put ready mix into the refrigerator. Cook the fillet, beat it with a hammer, salt and pepper. Spread the butter-mushroom mixture over it and wrap tightly.
So that the filling does not leak out, but is preserved inside the cutlet, wrap it first in a very thin piece of chicken, and only then in a chop.
Place the patties in the freezer for a few minutes. Whisk the eggs. Remove the cutlets from the freezer, roll them in flour, egg, breadcrumbs, again in the egg and again in breadcrumbs. Pour the oil into the multicooker, heat it up. Dip the cutlets into the oil with a slotted spoon. Set the "Baking" mode for 30 minutes, after 15 minutes turn the cutlets over. Take out ready meal and bring to the table.
The Kiev's cutlets
Cutlets with a surprise inside - ham and raw garlic sauce, a favorite treat for the whole family. Serve with green salad or boiled broccoli.
You will need
- - 4 chicken breast fillets;
- - 30 g flour;
- - 300 g breadcrumbs;
- - 3 eggs.
- For filling:
- - 30 g butter;
- - 30 g flour;
- - 150 ml of milk;
- - 50 g of Cheddar cheese;
- - 50 g of ham;
- - a clove of garlic;
- - 10 g of parsley leaves.
Instruction
Whisk the eggs in a separate bowl. Finely chop the ham, chop the parsley, and crush the garlic cloves.
Preheat oven to 190 degrees. For the filling, melt the butter in a saucepan, add the flour while stirring and cook for 1 minute. Remove from heat and add milk. Rub the cheese into the pan and put it back on the fire. Bring to a boil, stirring until the mixture thickens. Add, stirring, ham, garlic and parsley. Remove from fire.
Place the chicken pieces between two sheets of cling film and beat well. Spoon the filling into the center of each piece. Fold in half, completely covering the filling.
Place the flour and breadcrumbs in separate bowls, and the beaten eggs in a shallow bowl. Dip the chicken first in the flour, then in the egg, and then in the breadcrumbs. Dip again in beaten egg and roll in breadcrumbs again.
Put the chicken cutlets with a surprise inside on a baking sheet and bake in the oven for 40 minutes - until golden brown.
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Useful advice
Parsley can be replaced with a tablespoon of chopped fresh tarragon.
Cutlets in a slow cooker - fast food no hassle and no oil splashes. No matter what and how you cook it, it will turn out tasty and even healthy. Try the recipe for hearty fried meatballs from two types of meat, bake fish croquettes or make diet steamed turkey cutlets.
Fried meatballs in a slow cooker
Ingredients:
- 300 g of pork and beef;
- 1 onion;
- 2 potatoes;
- 1 chicken egg;
- 100 g breadcrumbs;
- pinch of black ground pepper;
- 1 tsp without a slide of salt;
- vegetable oil.
If chopped meat beat off a little, the cutlets will turn out to be more dense and elastic. To do this, drop it on the table several times from a height of 40-50 cm.
Rinse the meat, dry it, free it from films if necessary and cut into sticks. Peel the onion and potatoes and cut them into quarters. Pass the prepared ingredients through a meat grinder. Add the egg, pepper, salt to the resulting mass and mix the minced meat thoroughly with your hands until smooth. Divide it into portions the size of Walnut, roll each into a ball, press a little and roll in breadcrumbs. Pour the vegetable oil into the multicooker bowl, set the “Baking” mode and warm the container a little for 2 minutes. Put the meatballs in it, close the dish with a lid and fry the cutlets for 8 minutes on each side until a crust appears.
Ukrainian cuisine is famous for its delicacies. She has many fans from different countries. In this recipe, we will talk about chicken Kiev baked in the oven. While their origins are controversial, that doesn't stop them from being everyone's favorite. Kiev cutlets in the oven will become a decoration holiday table and an object of admiration for guests. This dish is served in restaurants, but it can also be prepared at home.
And they love them for tender chicken meat, juicy stuffing and crispy crust. The filling in Kiev cutlets is butter, which is very harmoniously combined with albeit healthy, but a little dry chicken fillet. In order for these ingredients to complement each other favorably, you need to know some of the subtleties of cooking Kiev cutlets.
V classic way preparations resort to frying to create a crispy crust, but this will not affect the calorie content of the dish for the better. This recipe suggests baking cutlets in the oven for an incredible tasty dish it has become not harmful at all.
Ingredients
Servings: - +
- chicken breasts 4 things
- butter 200 gr
- Dill 1 bunch
- basil, salt, pepper taste
- bread, loaf or unsweetened bun1 PC
- flour 8 art. l.
Calories: 250.5 kcal
Proteins: 14.4 g
Fats: 11.5 g
Carbohydrates: 25.3 g
60 min. Video recipe Print
Dill wash and cut.
Soften the butter with a fork, add dill and basil to it. To mix everything.
Put 8 pieces of small sausages from the creamy mixture on cling film and wrap. Place in freezer for 30 minutes.
Chicken fillet divided into small and large parts. Most of the cut into two layers with the same thickness. Beat the pieces with a flat hammer or rolling pin. It is necessary to turn the piece over with the film down and work with the opposite one, because an unbroken film will not allow the filling to flow out. Do not use a hammer with teeth, which can damage the integrity of the fillet.
Pepper and salt the prepared small pieces. Wrap pieces of butter in them. Wrap large pieces around small ones, giving the patty the shape of an ellipse. Remove semi-finished products in the freezer.
The process of obtaining white breading consists of five stages. Chilled semi-finished products are first breaded in flour, then in the egg mixture, in bread crumbs, then again the egg and, finally, bread crumbs. At the last stage, it is better to press and compact the layer of breading.
Line the baking dish with foil and place the future delicacies in the oven, preheated to 180 ° C for 40 minutes. To determine the readiness will help small bubbles on the crust. When they appear, the dish can be removed from the oven.
Cutlets in Kiev should be served hot with green peas, herbs and garnish, which can be vegetable stew, mashed potatoes, buckwheat porridge other. When cutting juicy stuffing will flow out and become an excellent sauce for tender chicken meat. You can use cheese as a filling. fried mushrooms, ham and even sun-dried tomatoes.
Chicken Kiev in the oven will appeal to the whole family and surprise guests. After all, this dish is on the menu of many restaurants, it is associated with luxury and prosperity, but it is quite possible to cook it at home.
