Kiev cutlets - 7 recipes

Juicy, with crispy crust and flowing butter, Kiev cutlets are suitable for everyday dinner, and as a crown hot dish on the festive table. To make them at home, you need to understand the cooking technology and remember a few secrets.

Chicken Kiev - classic recipe

This cooking method is the basis of other recipes.

Required Products:

• 4 chicken fillets;
• 100 g plums. oils;
• 2 eggs of category C 1;
• 200 ml of milk;
• breadcrumbs for breading;
• 30 g chopped dill, parsley;
• salt and black pepper;
• non-aromatic oil for frying.

Technology step by step.

1. Butter is removed from the refrigerator in advance, knead with a fork, salt, pepper and mixed with herbs.
2. Products are formed from the resulting mass with a spoon and placed for 5 minutes in the freezer. This will help the filling to stay inside the patties when frying.
3. Fillets are cleaned of films and seeds, a sharp knife is cut from one side, unfolding in the form of an open book. The small fillet is cut off and set aside, the large - covered with cling film, beat off, then salted.
4. Frozen oil with herbs is placed in the center of the beaten chicken and covered with a small fillet.
5. The 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 brew semi-finished products and also allows the oil to remain inside.
6. While the billets are cooled, whisk the eggs with milk with a whisk.
7. Frozen patties are dipped in a milk-egg mixture, sprinkled with breadcrumbs. The process is repeated twice. Double breading protects against oil leakage and provides an appetizing crisp.
8. Oil is poured into the pan with a height of at least 1.5 cm.
9. Semi-finished products are placed in boiled oil and fried for 3 minutes on each side over high heat.
10. Next, the fire is reduced and the cutlets are finished off for another 15 minutes.
11. At the end of cooking, the stove is turned off, and the patties 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 flavor of these cutlets will not leave anyone indifferent, and even the beginning housewife will be able to cook them.

You will need:

• 900 g of chicken breast;
• 100 g plums. oils;
• 2 garlic cloves;
• 1 egg
• 10 g of basil, dill, parsley;
• breadcrumbs;
• salt and pepper;
• 80 ml of vegetable oil.

Cooking method.

1. The breast is divided into 4 servings across the fibers. Each part is beaten and slightly salted.
2. Greens are chopped, garlic is passed through a press and mixed with sweet cream butter, salt and pepper, then cooled in the freezer for 5 minutes.
3. A cold filling is placed in the center of each part of the breast.
4. The meat is wrapped and double breaded, dipped twice in the egg first, then in the breadcrumbs (if the breast does not fold well, you can cover the hole with another piece of chicken).
5. The resulting workpieces are fried in boiling oil, first on high heat for 2 minutes on each side, then on low heat for 15 minutes.

Tip: so that chicken Kiev cutlets are even more piquant, before frying the outside, the meat can be coated with garlic.

With mushroom filling

Cutlets prepared according to this recipe must be served hot directly from the oven. They are ideally combined 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 of flour;
• 50 g breadcrumbs;
• 120 ml of vegetable oil;
• 20 g of fresh parsley;
• salt, black pepper.

Cooking steps.

1. Mushrooms are cut smaller, fried in a spoon of vegetable oil, cooled.
2. Parsley is chopped, combined with mushrooms and slightly softened butter. The filling is cleaned in the freezer.
3. The fillet is beaten under a cling film, salted, and pepper.
4. In the middle of the fillet, put a spoonful of the filling, then the meat is wrapped tightly.
5. Cutlets are breaded in the sequence: flour, scrambled egg, crackers, egg, crackers.
6. Semi-finished products are fried in a large amount of oil until a crust appears.
7. Mushroom patties are cooked in Kiev in the oven at 190 ° C for 12 minutes.

Tasty recipe:fire patties - classic recipe

Minced meat in the oven

For meat, you can use any meat: veal, pork, chicken. However so that cutlets do not fall apart, it is better to take low-fat varieties.

Ingredients:

• 0.5 kg of minced meat;
• 2 eggs;
• 80 ml oily plum. oils;
• 80 g of flour;
• breadcrumbs;
• salt.

Step by step recipe.

1. Minced meat is salted and divided into 4 parts. A slightly flattened ball is formed from each.
2. In the center of the workpiece put a piece of oil and squeeze it inward.
3. Semi-finished products are alternately dipped in bowls with flour, eggs, breadcrumbs. The process is repeated.
4. Raw chicken Kiev minced meat is spread on a cutting board and sent for freezing for half an hour.
5. Frozen semi-finished products are prepared in 40 minutes preheated to 180 ° C.

With spices in a slow cooker

Kiev cutlets are especially tasty and juicy in a slow cooker.

Product Composition:

• 300 g chicken fillet;
• 100 g butter;
• 4 small cloves of garlic;
• 10 g dry seasoning to choose from;
• 30 g of fresh dill;
• 1 egg
• 100 g breadcrumbs for breading;
• salt.

Cooking technology.

1. Fillet is divided into 2 halves, each beat off.
2. Garlic and dill are crushed, mixed with 50 g of oil, seasonings and salt are added here.
3. Half of the filling is placed on each part, then the meat is twisted with a roll.
4. Each cutlet is dipped in a beaten egg, then 2 times in breadcrumbs.
5. In the bowl of the multicooker, melt the remaining oil and prepare cutlets on it on the "Frying" program, set for 15 minutes.

With cheese

It is much easier to prepare such products than according to the classic recipe, since the filling is thicker and does not leak, even if the meat is not rolled up very tightly.

Required Components:

• 2 larger chicken;
• 50 g butter;
• 2 large eggs;
• 110 g of hard cheese;
• 160 g of flour and breadcrumbs;
• 250 ml of milk;
• deep fat
• salt and pepper.

Step by step recipe.

1. Butter and cheese are crushed on a medium grater, mixed, wrapped in cling film in the form of sausage and put in the freezer for a quarter of an hour.
2. Fillet beat, salt, pepper.
3. In the center of each base a piece of butter-cheese filling is placed. Fillet wrapped in an envelope.
4. Prepare a breading: eggs and milk are mixed in one plate, flour is poured into the second, crackers in the third.
5. The blanks are alternately dipped in flour, milk and egg mixture, crackers. The breading is repeated.
6. Semi-finished products are allowed to lie in the freezer for 20 minutes.
7. Cutlets are fried in a large volume of deep fat for a quarter of an hour.

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Chicken Kiev with bone

Preparing meatballs in Kiev, as in a restaurant, is quite simple. However, this will require cutting the whole chicken.

Required Products:

• 1 chilled chicken;
• 100 g butter sweet cream;
• 2 eggs of category C0;
• 30 g of leaves of fresh parsley;
• salt, breadcrumbs, frying oil.

The recipe is step by step.

1. At the carcass, the breast is cut off along with the wings.
2. Part of the wing is removed, leaving the humerus.
3. The convex portion of the fillet is cut off.
4. The remaining fillet with bone is beaten and salted.
5. The oil and chopped parsley are mixed. Small balls are rolled from this mass and they are slightly frozen.
6. The filling is placed in the center of the chop. Cover the previously cut fillet.
7. Semi-finished products are put in the freezer for 10 minutes.
8. Raw products are dipped twice in an egg mash, then in crackers.
9. Each chicken Kiev with a bone is deep-fried for about 15 minutes, then the dish is brought to softness in the oven for 45 minutes.

Do not fry the Kiev cutlets in reserve: the taste of the warmed meal is much inferior to freshly prepared products. It is better to send the remaining semi-finished products to the freezer.