Chicken Kiev - general principles and methods of preparation
Empress Elizabeth was very greedy for everything French. She sent young people to France to study culinary skills. It was they who brought us the recipe “de free” from there, they say, it was invented by the imperial chef Nicolas Appert. The novelty brought, like two drops of water, reminds our cutlet in Kiev, only with the difference that our cooks stuffed a rolled chicken chop with butter. A small piece of butter makes a dry chicken breast juicy and tasty, gives it a delicate creamy flavor.
The French war of 1812 instilled in our citizens a persistent hostility to everything French, even the patty was renamed Mikhailovsky. Chicken bone imitating a leg also appeared for the first time in Kiev. Initially, cooks drove butter into a beaten chicken fillet with a culinary hammer. Now they just wrap it inside the patties, breaded and fried several times. The culinary business card of Ukraine is known far beyond its borders. There are versions that she received such a name, because our compatriots abroad constantly order it in restaurants.
Kiev cutlets product preparation
First of all, we need a foundation - a real chicken breast. Someone likes to buy it ready-made, but zealous housewives immediately stock up on a whole chicken, then divide it into parts for different dishes. Cut the fillet from the breast very carefully. We make a deep incision along the sternum, together with the wing we cut the fillet, it is better to cut off the unnecessary part of the wing, we will not need it.
We leave only the bone, which should be cleaned from meat and skin. It is better to cut off a bone from meat. Although the most skilled chefs in the original recipe do not cut it off. Now cut off the upper part of the fillet, remove the white veins from it, and clean it from films and grease. The fillet can only be beaten off with a hammer. The process of forming cutlets must be approached very responsibly. In addition to meat and butter, we will need more crackers and flour, as well as raw chicken egg.
Kiev cutlets - the best recipes
Recipe 1: Chicken Kiev with Cheese
To prepare the filling, mix the soft butter with the ingredients and hold it a bit in the cold so that it underlines again. And the rest, the Kiev cutlet has almost the same recipe, the difference is our filling. Do not believe that cooking this dish is difficult - try it. You’ll have to tinker, but the result will surely meet your expectations.
Ingredients: butter (good quality, 20 grams), fresh chicken breast (150 grams), dill, white pepper, salt, chicken egg, crackers, flour, cheese (edam or other hard variety, 20 grams).
Cooking method
Prepare the fillet, clean it from skins and veins. We beat off with a hammer to a thickness of 0.5 cm. Salt and pepper. Mix soft butter with dill, grated cheese and knead. We form an oval sausage and string it on a chicken bone. We place it in the middle of the prepared fillet, wrap it very tightly, so that the filling does not have the slightest chance to flow out during cooking. We form the patty and send it to the freezer for a few minutes, while we prepare the breading.
Beat the egg. The bread is breaded in flour, then in the egg, the next movement - in breadcrumbs, then again in the egg and again in breadcrumbs. You should get a dense cracker layer, which during cooking will provide a crispy crust. Fry in vegetable oil so that it covers the surface at least to the middle. Chicken meat is cooked very quickly, it will brown, not a minute will pass. You can bring it to readiness in the oven or microwave - it will take no more than 10 minutes.
Recipe 2: Kiev garlic cutlets
Garlic has never been in the way of any meat, especially in a chicken cutlet. Add it to the filling, and its most ardent lovers can coat the fillet from the outside. The breathtaking smell during cooking causes such an appetite that it can sometimes be difficult to wait until the end of cooking.
Ingredients: chicken, butter, pepper, breadcrumbs made of white bread, egg, flour, garlic (2 cloves), parsley, dill, basil, vegetable oil.
Classic cooking
We beat off the fillet, wrap the filling in it. To prepare the filling, soften the vegetable oil to room temperature and mix with finely chopped herbs, crushed garlic. Coat the fillet with salt and pepper, put the filling inside with the bone inserted inside. Cook lezon (a mixture of beaten egg with pepper and flour) and crackers. We form the cutlet, bread it with the following sequence: flour, ice cream, crackers, ice cream, crackers again. If the cutlet does not fold tightly and the liquid escapes, close the hole with a piece of beaten meat. Deep-fried, then put briefly in the oven.
Recipe 3: Chicken Kiev with mushroom filling
This cutlet is best served directly from the oven. Garnish - French fries or mashed potatoes. A little vegetable or canned salad also does not hurt.
Ingredients: chicken fillet (1 pc), parsley, butter, vegetable oil, pepper, mushrooms (champignons, 200 grams are suitable), breadcrumbs, flour, eggs.
Cooking method.
Since we use mushrooms as the filling, first chop them up and fry them in oil. Cool so that they do not melt the butter, and mix with finely chopped parsley. While we are preparing the meat, we will leave the filling mixture in the freezer so that it cools well and retains its shape.
Finish chicken fillet without films and tendons with a hammer without pronounced spikes, salt and pepper. To make it uniform in size and condition, it is better to cover it with cling film at this time.
We spread the oil-mushroom mixture on the inside of the fillet and tightly wrap so that the melted butter does not leak. Breading almost always follows the same pattern: flour, egg, crackers, again the egg, crackers. We fry in a large amount of fat. The amount of filling should depend on the size of the chicken. Dipping in oil is best done with a slotted spoon. The fried cutlet should still “get” a little more in the oven or in the microwave. About 10-15 minutes.
Recipe 4: Potato Chops Kiev
If the chicken is tired of you in any way, try to fool everyone in an original way. Your relatives will not even think to be indignant, since a potato patty is a very tasty independent dish, and even with such a filling and breading.
Ingredients: Potato (800 grams of peeled), butter (150 grams), potato starch (2 tablespoons), crackers, flour, vegetable oil, salt, mushrooms, egg.
Cooking method
Boil potatoes, pass through a meat grinder and season with butter. Mix thoroughly with 1 raw egg and add 2.5 tablespoons of potato starch. Form cakes and put 1 full spoon of thick milk sauce with mushrooms on each. Pinch the edges of the cakes and give the patty the shape of a little cue Roll in flour. Then in beaten eggs, in breadcrumbs. Again in eggs and breadcrumbs and immediately fry in large quantities of oil. The brown crust will tell us that the potato patty is ready in Kiev.
Mushroom sauce: passer the flour in butter and dilute with boiled milk. Boil a mixture as thick as sour cream, along with boiled mushrooms.
Kiev cutlets - useful tips from experienced chefs
- To distribute the oil throughout the cutlet at the end of cooking, turn off the heat and let it rest for 5 minutes.
- And here is the method that experienced chefs use to preserve the filling inside the patties - they wrap it first in a very thin piece of chicken and then in the body of the whole chop.
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