Kiev-style cutlets are loved not only in Ukraine. These juicy and tender cutlets made from chicken could not leave many people of various nationalities indifferent. The classic Kiev cutlet is cooked on the bone; we offer a step-by-step recipe for Kiev cutlet made from chicken breast. This dish is often avoided by novice housewives, because... They are afraid that this dish will not work. We will tell you how to prepare this delicious dish, and share little secrets of preparing delicious cutlets that can be served both for a family dinner and for any holiday feast.

TIME: 1 hour 40 min.

Easy

Servings: 2

Ingredients

• chicken breast 600g;
• butter 120 g;
• dill;
• parsley;
• sea ​​salt;
• ground pepper mixture;
• eggs - 2 pcs.;
• flour 3-4 tbsp. l.;
• breadcrumbs 2-3 cups;
• vegetable oil.

Preparation time: 1 hour.
Cooking time: 40 minutes.

Preparation

From these ingredients we will prepare two large Kiev cutlets.
First, prepare the butter filling; to do this, finely chop the dill and parsley. Divide the butter into two pieces, and roll each piece well in the herbs, while firmly pressing more greens onto the piece of butter with your hands, it should be completely covered with greens.


After that, put the butter in the greens in a small bowl and put it in the freezer.


Meanwhile, take the breast, separate from the bone, remove the skin, cut into two parts. From such a piece of breast we will get one large cutlet.


If your fillet is medium in size, then use a knife to cut it in the middle, but not all the way, lay out the piece of meat like a book.
Then wrap the meat in cling film and beat it on both sides with a kitchen hammer, do this not too intensely so that your fillet does not tear.


As a result of beating, you should get a round-shaped fillet, about 3-6 mm thick, salt and pepper it on both sides.

Place cold butter in the middle of the fillet.
Instead of butter, you can put cheese, bacon, and mushrooms in this cutlet.


Wrap your cutlet tightly like a cabbage roll so that there are no holes left.


Make the first breading, roll the cutlets in flour.


Then beat the eggs, add a pinch of salt and pepper to the eggs.
Pour breadcrumbs into a container.


Dip the cutlets into the egg and then into the breadcrumbs.


It's time to dip the cutlet into the oil. I would like to note that the shape of your finished cutlet will depend on the amount of oil. If you pour it into a deep container, as for deep frying, the cutlet will turn out more rounded. We poured so much oil that it almost covers the entire cutlet. After 4-5 minutes, turn the cutlet over to the other side.
If you fry these cutlets with less oil, your cutlet will have a rectangular appearance with small corners. In this case, you need to fry the cutlets on all four sides, otherwise the sides of the cutlet will remain unfried and will have an uneven golden crust.
The amount of oil affects the duration of baking the cutlet in the oven; for deep-frying it will be 10 minutes, for a frying pan 15 minutes.


Place the fried cutlets in a baking dish or on a baking sheet and place in a preheated oven at 190 degrees for 10-15 minutes. Important! We do not cover the cutlets with any lids or foil.


Serve the finished chicken Kiev hot. You can put bread croutons on a flat plate and place a Kiev cutlet on them. The sauce will be melted butter, or any sauce of your choice.

Kiev cutlets are a very famous, if not legendary, dish! Chicken Kiev is served in expensive restaurants, cooked at home, and sold as frozen semi-finished products. There is always a different taste and level of execution of one dish. We won’t stoop to low-grade semi-finished products, but we won’t go to the chef’s restaurant either. Let's take it and do it classic chicken Kiev at home.

For all their coolness and elitism, these cutlets are not so difficult to make, and they require the most familiar products. The basis of the dish is chicken, chicken fillet.

So, to prepare chicken Kiev we need:

- Chicken fillet;

- Butter;

— The greens are fresh. Dill and/or parsley;

- Chicken eggs;

— Breadcrumbs;

— Refined olive or sunflower oil for frying.

Let's start preparing chicken Kiev.

Using a fillet knife or just a sharp knife, cut the pieces of fillet into fairly thin strips. We cut large pieces of fillet into 4 strips, medium ones into two or three.

Then, place the resulting fillet strips on a board. Cover them with cling film.

And gently beat it with a kitchen hammer. It is very important here not to tear the chicken strips. In the future, we will wrap the filling in the chicken “leaves” obtained in this way and it should not leak out during further cooking.

Here, we have beaten off all the pieces of chicken fillet.

We move on to the next stage of preparing chicken Kiev - preparing the filling.

There are many discrepancies regarding the filling for Kyiv cutlets. Whatever they don’t put there. This is especially true for various restaurant chefs, for whom experiments are their life. For them, cooking is an art. They cannot stupidly follow classic recipes. Forbidding them to do this is the same as forbidding an artist to paint.

But, let's return to the filling for Kiev cutlets. We will prepare classic filling and classic cutlets. You can experiment, of course. But we won’t!

So, take the greens and chop them quite finely.

The butter should be quite soft by this time. So, first take it out of the refrigerator so that it warms up at room temperature and softens slightly. Just slightly. There is no point in making the butter too soft. We still need to form it into pieces of filling for cutlets.

Pour chopped parsley and dill into a bowl with butter.

And knead with a fork, mix thoroughly. That's what it is filling for chicken Kiev.

Take some of our filling with a fork.

Place a piece of the filling on a strip of beaten fillet. And we begin to wind up.

Add 1-2 more pieces of fillet.

Our task is to ensure that the oil filling does not leak out during subsequent frying of the cutlets.

Break the eggs into a deep bowl.

And beat with a fork until a homogeneous mass is obtained.

Now, dip the cutlet blanks in the beaten egg on all sides.

And carefully roll in breading. You need to roll it in 2-3 steps so that only the breading is visible on the surface of the cutlet and no chicken is visible.

The easiest way to buy the breading itself is ready-made. But, you can also get confused by crushing the dry loaf in a mortar (or in another way)

We need to put the resulting preparations for chicken Kiev in the freezer for half an hour. We do this so that the butter in the filling hardens. When we put the cutlets in hot oil, we will have time to fry the cutlets before the filling completely melts and flows.

We need a lot of oil. Essentially, we fry Kiev cutlets using the deep-frying principle. So, if the price of olive oil confuses you with such predatory use, then use refined sunflower oil.

Pour oil into a deep saucepan. Heat the oil well. Carefully lower the cutlets into the oil.

Fry Kiev cutlets in boiling oil for 2-3 minutes, depending on the size of the cutlets you got.

We take out the cutlets with a slotted spoon and place them on a baking sheet.

All we have to do is finish our homemade Kiev cutlets in a medium-heated oven for 5-7 minutes. This way we no longer overcook the surface of the cutlets, but also heat them evenly.

Here we have such wonderful, very tender and incredibly tasty cutlets. Try it too!

ZY In general, there are two big differences if you make Kiev cutlets from homemade chicken or from ready-made fillets, which are sold chilled in supermarkets. In the second case, this is simply an excellent dish; in the first case, it is the food of the Gods. But, alas, it is now very difficult to find good domestic chicken, raised on the right feed, and not too old... This is especially critical for city residents. So, in most cases, this recipe is made with regular chilled fillets. And these are also very tasty chicken Kiev.

Today on our menu classic recipe, let's cook the Kiev's cutlets.

These are very tasty, juicy and aromatic cutlets, which, unlike traditional ones, are prepared not from minced meat, but from natural ground meat. chicken fillet.

I'll show you step by step how to cook these cutlets at home so that they get a golden crispy crust, tender flesh and at the same time a juicy aromatic filling remains inside the cutlets and does not leak out during the cooking process.

Despite the fact that this dish delights any gourmet, many are afraid to cook it themselves the Kiev's cutlets.

The fact is that there are certain subtleties of their preparation, which I will talk about in detail today and clearly show everything.

You will find out everything cooking secrets this restaurant dish, which you can create in your own kitchen, and I’m sure that you will definitely succeed!

LIST OF INGREDIENTS for 8 cutlets

FOR CUTLETS:

• 4 large chicken fillets (~1.4 kg)
• 200 g butter
• 1 tsp lemon juice
• dill and parsley
• pepper

FOR BREADING:

• flour (~200 g)
• 4-5 eggs
• white bread (loaf)

FOR ROASTING:

• 1 liter refined oil

CLASSIC CUTLETS KIEV - STEP-BY-STEP RECIPE

First, let's prepare filling for our cutlets - aromatic green oil.

We take good quality butter out of the refrigerator in advance and leave it in the kitchen until it becomes soft.

We chop the dill and parsley, which I previously washed and dried, as finely as possible.

Pour the chopped herbs into the soft butter, add salt and 1 tsp to taste. lemon juice.

Depending on the cook's preferences, you can add lemon zest or chopped garlic to the oil.

Mix everything well until the lemon juice combines with the oil.

We transfer the finished mixture to cling film or a plastic bag, forming an oil “sausage” and put it in the freezer until it hardens completely, as a rule, half an hour is enough.

In the meantime, let's prepare the chicken fillet.

Ideally, one chicken Kiev cutlet is prepared from one chicken breast fillet - this was the case in Soviet times, when chickens were small.

Now everything has changed - broiler chickens are sold in stores, and if you prepare a cutlet from such a large fillet, it will be simply huge.

Therefore, I will prepare two cutlets from each fillet.

Classic chicken Kiev are cooked on the bone, and in order to properly cut the fillet for these cutlets, we need a whole chicken.

And today I will show both options for preparing cutlets - both with and without the bone.

Place the well-washed and dried chicken on its back and make a deep cut along the keel bone on one side.

We remove the skin so that it does not interfere with us and cut the fillet close to the rib bones, reaching the shoulder joint, and then carefully cut off the fillet along with the wing along the joint.

We got the fillet along with the wing.

We cut off the two outer phalanges and leave only the humerus (also called the wing bone), which must be completely cleaned of skin and meat, also removing part of the external joint.

If everything is done correctly, without damaging the tendons, then the fillet itself, and subsequently the finished cutlet, can be safely held by the bone.

The main thing is that the knife is as sharp as possible.

We remove both fillets, and we will not need the rest of the chicken in this recipe.

We remove the skin from the second fillet, cut off the wing at the joint and trim the humerus, not forgetting to cut off part of the outer joint.

As a result, it turns out that from one chicken you get only two real cutlets on the bone, and this is not rational, and given that very large chickens are now sold, the recipe has been simplified over time and now Kiev cutlets are most often prepared from ordinary chicken fillet purchased in the shop.

Both fillets are very large, so I will make two cutlets from each, in the end I will get 8 cutlets, two of which will be on the bone.

As you know, chicken fillet consists of two parts - small and large.

We cut off the small fillet, we will need it a little later, and carefully cut the large fillet lengthwise into two parts equal in thickness.

As for the fillet on the bone, we also cut off the small fillet, and cut the large fillet lengthwise into two parts, which results in one fillet with the bone and the other without it.

If you are preparing a Kyiv cutlet from a small chicken, then cut the fillet along one side, but not all the way, and then open it like a book.

The fillet is prepared, and now you need to beat it.

For this we need cling film or, like mine, a plastic bag.

Let's start with the small fillet.

You need to beat with the smooth side of a kitchen hammer so as not to tear the delicate fibers.

There is a common mistake when chicken meat for Kyiv cutlets is beaten with the serrated side, while it tears and ends up “in a hole”, and at the moment of frying the cutlet, the juicy oil filling leaks out.

The small fillet came out well!

You can easily make a full-fledged cutlet from it, and since we are preparing a classic recipe, we will still need it, but more on that a little later.

Try to beat the fillet very carefully, as if “stretching” it from the center to the edge in the direction of the grain.

Our task is to obtain a meat layer of even thickness within 3-4 mm.

In the same way we beat off a large fillet.

Considering that it is thinner at the edge, and much thicker at the base of the bone, the thick part needs to be beaten off more strongly, if necessary, periodically lifting and leveling the film.

Please note that the fillet is only cut on one side.

Those parts of the chicken fillet where there is a smooth film on the outside must be beaten from the inside without damaging the integrity of this film, which serves as an additional guarantee that the juicy filling will not leak out of the cutlet.

If you don’t have a hammer with a wide, smooth surface, use a regular rolling pin for dough, which you can use to beat the fillet and roll it out lightly.

While we were preparing the fillet, the butter was completely frozen and we need to divide it into 8 oblong parts according to the number of cutlets, this will be their juicy filling!

Ideally, each piece of butter is pre-wrapped in a small fillet, but since there are only 4 of them, we cut each piece in half and wrap it around the butter filling.

In this way, wrap each piece and, before the butter begins to melt, begin to form the cutlets.

The prepared chicken fillet must be salted and peppered.

Along each layer in the center we place a piece of cold butter, covered with a thin strip of small fillet, if possible, we turn in the edges and twist tightly, pressing on all sides and giving the cutlet the shape of an ellipse.

The oil in the cutlet must be completely covered by the chicken fillet, otherwise it will leak out during frying.

In this way we form all the cutlets.

In addition to the classic butter filling, you can add grated cheese, fried mushrooms, boiled egg yolk and even ham to the cutlet, but this is optional.

The semi-finished products are formed and now we put them in the freezer for at least half an hour so that the butter does not melt prematurely, the breading sticks better to the meat preparation, and the cutlets themselves retain their ideal shape.

While the cutlets are cooling, prepare the breading.

For this we need flour, eggs and bread crumbs.

It is most convenient to bread in a wide container, for example, in a deep plate.

Pour flour into one of them, and beat eggs into the other to prepare lezon.

Depending on the size of the cutlets and the size of the eggs themselves, on average you will need half an egg per cutlet.

I'll take 6 pieces because they are not very large.

Add a little salt and shake them with a fork; you don’t need to beat them too much; at the end of mixing, you can literally pour in a tablespoon of water or milk, but this is not necessary.

Now let's do the bread crumbs.

In the classic recipe for Kiev cutlets, breadcrumbs are not used, we need bread crumbs, the so-called white breading.

I have already prepared part of the breading, and now I will show you how it is done.

For this breading you need white bread, it can be a loaf or a white unsweetened roll.

It is better if the bread is slightly stale, for example, yesterday's bread, but not crackers.

It is most convenient to grind such bread in a blender, and if you have very soft fresh bread, then in order to make fluffy white crumbs from it, I recommend freezing it first and then grinding it in a blender or grating it on a coarse grater.

When grinding with a blender, adjust the size of the crumbs yourself.

This is white breading!

It turns out very soft, tender, light and crumbly, while not dry at all, just ideal for making Kyiv cutlets.

In the meantime, while we were preparing the products for breading, the cutlets were well cooled, but not frozen - what we needed.

In the classic recipe, Kiev cutlets are double-breaded white.

First, bread the cutlet in flour and shake off the excess, then put it in the egg, and in order not to bread your fingers, it is better to use two forks.

Next, we transfer the cutlet into bread crumbs and for high-quality breading at this stage it is very important not just to lightly roll the cutlet in crumbs, but to take it in your hands and additionally press it, as if to “glue” the breading to the previous layer.

Then we place the cutlet again in the egg and again bread it in bread crumbs, lightly pressing them with our hands.

With this action, we not only fix the breading well, but also give the cutlets the final “boat” shape.

Excess crumbs must be shaken off well so that when frying the cutlets in oil, they do not crumble or burn.

This is double white breading; we bread all the other cutlets in the same way.

To easily remember in what order to bread any semi-finished meat, poultry and fish products, there is a long-known tip.

Remember the key word “MEAT”, each letter of which means the procedure for breading, where the letter M is flour, I is egg, C is crackers (in our case, bread crumbs), O is frying.

This way you will never get confused and forget what is what, but remember that Kyiv cutlets are double-breaded white.

Cutlets on the bone are breaded in the same way, but before frying, the breading from the bone itself will need to be removed.

At this stage, breaded semi-finished Kiev cutlets can be sent to the freezer for long-term storage. While preparing the frying, put them in the refrigerator so that the breading dries out slightly and the butter inside the cutlets does not melt.

Place a deep saucepan, cauldron or stewpan on the stove and pour in a sufficient amount of refined oil so that when frying the cutlets are completely covered with it.

Let me remind you that for safety reasons, you need to pour the oil into a completely dry container.

We heat it to a temperature of 160-170°C (320-338°F), but if you don’t have a kitchen thermometer, you can easily determine the desired temperature using a regular toothpick.

We lower it into the oil and if bubbles appear around the toothpick, it means the oil has reached the desired temperature.

Take the cutlets out of the refrigerator and start frying, be careful, the oil is very hot!

We dip the cutlets into deep fat and fry until golden brown for literally 1-2 minutes, while the inside of the cutlet remains almost raw.

The frying time depends on the heating intensity, the volume of oil, and the number of cutlets being fried at the same time.

At this stage, our task is to get a crispy golden brown crust, and we will finish the cutlets in the oven until they are ready.

When frying cutlets on the bone, do not forget to remove the breading from it.

This way we fried all the cutlets.

Place them in an oven preheated to 180°C (356) and cook until cooked for 12-15 minutes.

We determine the readiness of the cutlets by the presence of small air bubbles appearing on their surface.

As soon as the cutlets “sizzle,” this indicates that the liquid inside has reached boiling point, which means the tender chicken fillet is completely ready!

It took me 15 minutes.

At this stage, it is important not only to wait until the cutlets are ready, but also not to overcook them, otherwise they may burst and the juicy filling will end up on the baking sheet.

We take the finished cutlets out of the oven.

We got such beautiful, rosy cutlets!

They keep their shape perfectly, everything is intact and the filling has not leaked out!

And now the long-awaited moment, let's cut the cutlet and see what we got?!

Be careful, the oil inside is very hot and may splatter, and to equalize the pressure, pierce the cutlet with a fork and then cut.

Our Kiev cutlet turned out very appetizing, with a crispy golden crust!

The tender chicken fillet is completely cooked, and when cut, aromatic oil flows out of the cutlet!

That is why Kiev cutlets need to be fried immediately before serving and served to the table, as they say, “piping hot.”

As a rule, in restaurants such cutlets are served on croutons with deep-fried potatoes and green peas.

If the cutlet is on the bone, then they put a papillot on it, and I’ll tell you how to make it now.

Take a thick napkin or sheet of paper, cut a strip about 10 cm wide, fold it in half lengthwise and make cuts on the fold side every half a centimeter apart, but not all the way.

We turn the paper in the opposite direction to make the curler more voluminous and wind several turns onto a stick, pencil or any other object of suitable diameter.

Make the number of turns as you wish.

You can secure the papillot with a thin strip of tape or a stapler.

This is how quickly and simply these decorations are made, which allow you to hide the exposed bone, but in addition to aesthetic purposes, they also have a practical purpose - they play the role of a handle by which you can hold the cutlet, cutting it into portions without getting dirty or burning your hands.

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CLASSIC CUTLETS KIEV - VIDEO RECIPE

CLASSIC CUTLETS KIEV - PHOTO

Recipes for delicious Kiev-style cutlets made from chicken fillet chops appeared in France, then gradually migrated to Soviet cuisine, where they received their current name. A characteristic feature of this popular dish is the crispy crust and creamy filling that flows out when bitten. Traditionally it is prepared from butter and dill.

How to cook chicken Kiev

Every cook should know how to prepare a delicious, juicy Kiev dish at home. The classic version has its own rules for forming cutlets: a piece of butter with chopped herbs is wrapped in a small fillet, which is then covered with a large layer of chop meat. Modified recipes include mushroom, cheese, garlic or egg fillings. Proper traditional cutlets should have a chicken bone on the side, covered with a papillot to avoid getting burned.

Breading

To obtain a crispy and golden brown crust, the cutlets need double breading. You can make your own bread crumbs by grinding the dried bread in a blender. For lezon, combine eggs with a tablespoon of milk and a pinch of salt, beat with a whisk. Breading sequence after rolling in flour:

1. Dipping in ice cream.
2. Roll in breadcrumbs.
3. Repeat pp. 1.2.

Chicken Kiev recipes

A dish that at first glance looks pretentious in a restaurant can be easily created at home. In addition to traditional cooking methods, there are modified options. Check out the recipes with photos of the most popular Kyiv cutlets with a delicate filling and a crispy crust: classic, minced chicken, with cheese, mushrooms, potato.

Classical

• Time: 70 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 260 kcal.
• Cuisine: Russian.
• Difficulty: medium.

The classic recipe for chicken Kiev cutlets is very simple, the main thing is to know the intricacies of preparation. The filling should consist exclusively of butter and chopped dill as in the photo. It is not advisable to season the dish with ground pepper or other spices, because... this will be visible in the juice, and it should be clear. After the initial breading, the pieces should be placed on the freezer shelf to harden the crust. Then make secondary breading.

Ingredients:

• chicken breast fillet – 1 pc.;
• breadcrumbs – 45 g;
• flour – 50 g;
• egg – 2 pcs.;
• dill – 1 bunch;
• sunflower oil – 200 ml;
• butter – 70 g;
• salt – ¼ tsp.

Cooking method:

1. Combine soft butter with dill, make sausage-shaped pieces, put them on the freezer shelf to harden.
2. Wash the meat and dry it. Cut into 4 flat pieces. Make 4 more pieces of filet mignon.
3. Place each chicken piece on a board, cover with film, and beat with a kitchen hammer. Salt the meat.
4. Wrap frozen sausages in filet mignon, place on the edge of the fillet and wrap again. The result was blanks with the filling securely hidden.
5. Make the initial breading: roll in wheat flour.
6. Pour oil into a pan, put it on the stove and heat it up. Beat the egg, roll the workpieces in it, then in breadcrumbs. Place each cutlet in hot oil and cook until golden brown.
7. Transfer the pieces into a baking dish and cook in the oven for 15 minutes at 190 degrees.
8. The Kiev dish should be served with fresh vegetables or potatoes.

From minced chicken

• Time: 60-70 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 273 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty: easy.

Unlike the classic version, minced chicken cutlets cook much faster. However, in terms of taste, they are in no way inferior to traditional ones. Some housewives specially grind the breast into minced meat. You can deep-fry the cutlets in a frying pan, then bake them in the oven. This amount of ingredients should yield 10 pieces.

Ingredients:

• minced chicken – 800 g;
• egg – 5 pcs.;
• butter – 300 g;
• parsley, dill (chopped);
• breadcrumbs – 300 g;
• salt pepper.

Cooking method:

1. Form 10 balls from the minced meat.
2. Mix butter with chopped herbs, add salt and pepper.
3. Flatten the chicken ball with a flatbread, put the butter filling inside, and cover with minced meat. Give the cutlet an oblong shape.
4. Dip each piece in a raw egg, then in breading, repeat 2-3 times. Place on a dry dish. Place on the refrigerator shelf to strengthen the shape.
5. You need to deep fry the pieces Kiev style for 5 minutes, then turn them over and cook for the same time.

With mushrooms

• Time: 60 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 264 kcal.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: easy.

One of the most appetizing dishes of Russian cuisine is Kyiv cutlets with mushrooms. Thanks to the step-by-step recipe with photos, any housewife will be able to understand how to prepare a hearty treat for lunch or dinner. This Kiev-style dish with a delicate filling is usually served with a salad or side dish., however, in public catering, the main addition to cutlets is mashed potatoes.

Ingredients:

• chicken fillet – 800 g;
• mushrooms – 200 g;
• milk 2.5% - ½ tbsp.;
• butter – 150 g;
• breadcrumbs – 150 g;
• flour – 50 g;
• parsley – 20 g;
• sunflower oil – 300 ml;
• egg – 2 pcs.;
• salt – ½ tsp;
• ground black pepper – ½ tsp.

Cooking method:

1. Wash the mushrooms, chop, fry in a frying pan with oil, cool.
2. Cut the fillet into layers.
3. Beat the fillet carefully with a special kitchen hammer.
4. Chop the greens.
5. Mix softened butter with parsley and mushrooms. Add salt and mix evenly.
6. Form the butter mixture into oblong pieces and place on the freezer shelf for 5-10 minutes.
7. Place the frozen butter pieces on the chops and wrap them in a large fillet. Place on freezer shelf for 5 minutes.
8. Beat the egg with milk.
9. Remove frozen cutlets and check for leaks or tears. If there are any, cover them with a piece of fillet and freeze them again. If this is not done, the filling may leak out, and you simply won’t be able to cook a chicken Kiev.
10. Pepper the preparations. Roll in flour, egg milk, breadcrumbs, then repeat the breading.
11. Pour oil into deep fryer, heat to 200 degrees.
12. Fry the cutlets until golden brown.
13. Bring until cooked in the oven for 10 minutes at 200 degrees.

With cheese

• Time: 60 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 272 kcal.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: medium.

You can diversify the preparation of chicken Kiev by adding hard cheese. The dish turns out juicy and tasty thanks to the creamy filling with herbs. To make the crust more crispy and golden brown, you need to double bread it. The cheese used in the filling adds not only a unique taste, but also viscosity so that when cutting the cutlets, the melted juice does not splash.

Ingredients:

• chicken breast (fillet) – 700 g;
• butter – 45 g;
• semi-hard cheese – 100 g;
• parsley - 1 bunch.
• wheat flour – 1 tbsp.;
• breadcrumbs – 230 g;
• egg – 2 pcs.;
• milk – 250 ml;
• vegetable oil – 800 ml;
• salt pepper.

Cooking method:

1. Cut the cheese and butter into cubes. Rinse the greens. Place everything in a blender and grind. Transfer to a plate and place on a freezer shelf to harden.
2. Mix eggs with milk, beat and add salt.
3. Place flour on one flat plate and breading on another.
4. Carefully beat the fillet, add salt and pepper.
5. Divide the creamy cheese mass into as many parts as there are fillet pieces.
6. Wrap it in a piece of small fillet. Then wrap in a large layer, forming an oblong patty.
7. Roll in flour, egg lezone, breadcrumbs. Repeat breading.
8. Repeat this procedure with all cutlets.
9. Transfer the preparations to a board and put them in the refrigerator for half an hour.
10. Heat vegetable oil in a saucepan. Place the cutlets there for 10 minutes until golden brown.
11. Serve the finished dish with fresh vegetables.

Potato cutlets Kiev style

• Time: 40 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 157 kcal.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: easy.

Some housewives modify the Kiev cutlet recipe at home by using potatoes instead of chicken. This is a great summer lunch or dinner option. The dish will turn out very flavorful if you use fresh porcini mushrooms. Serve potato cutlets with Greek tzatziki sauce made from fresh cucumber and classic yogurt. A light salad or stewed vegetables are suitable as a side dish.

Ingredients:

• potatoes – 0.6 kg;
• flour – 50 g;
• egg – 2 pcs.;
• onion – 1 pc.;
• potato starch – 60 g;
• breadcrumbs – 100 g;
• fresh dill – 1 bunch;
• vegetable oil – 20 g;
• butter – 50 g;
• mushrooms (porcini or champignons) – 100 g;
• salt.

Cooking method:

1. Chop the mushrooms and onions, fry in a frying pan with butter, cool.
2. Chop the greens and mix with softened butter.
3. Boil the potatoes, mash them, add the yolk, starch and salt.
4. Place a potato cake, a spoonful of mushroom filling and a piece of butter on top, cover with mashed potatoes. Form a cutlet. Roll in flour, egg, then breadcrumbs.
5. Fry Kiev cutlets in a frying pan until golden brown.

Video

The tender center in a crispy breading will appeal to all family members. Recipes for Kiev cutlets are in the cookbook for beginners and experienced cooks. The cutlet is based on a fillet separated from a chicken breast along with a bone from a wing. It is carefully beaten with a kitchen hammer and prepared for adding the remaining ingredients from the recipe. To prepare the filling in the classic recipe, butter mixed with herbs and lemon juice is used.

The five most commonly used ingredients in recipes are:

For variety, some lovers of culinary experiments add garlic, cheese, fried mushrooms, and pieces of bacon to the filling. The ingredients are frozen in the freezer, then cut into oblong bars and wrapped in meat. The cutlet is breaded in breadcrumbs and egg, and fried in copious amounts of vegetable oil until crispy and golden brown. Delicious cutlets with a juicy filling are prepared very quickly. They are served with mashed potatoes and vegetable salads, cereal porridges and creamy sauce.