Probably, in Ukraine, Russia and Belarus there is not a single self-respecting restaurant that does not have Kiev cutlets on its menu. The reason for this is not only the magnificent exquisite taste, but also the status of this dish. It was ordered by the heroes of well-known novels and films, politicians, oligarchs and show business stars. In addition, among the culinary experts themselves, Kiev-style cutlets are considered a sign of “aerobatics.” And right now, when you, my dear readers, are already quite intrigued and, fearfully scratching the back of your head, are thinking about turning your attention to some simpler recipe, I want to tell you: there is nothing complicated in preparing the famous Kiev cutlets No! The ingredients are the most accessible, the cooking process is a little long, but in general it consists of steps that every housewife has performed more than once in her kitchen. Don't believe me? Well, then let's figure it out.
These dishes are worth trying
Reviews and comments:
Tamara 03/10/15
It turns out that everything is simpler than steamed turnips, I will definitely prepare wonderful Kyiv cutlets.
Varya 03/18/15
I didn’t even know that Kiev cutlets were made from whole chicken fillets; I always thought they were made from minced meat. And this is also the first time I’ve heard about cheese in the filling; in our canteen they put a piece of butter inside. As always, they save on customers. Now at least I’ll have an idea of the real ones Kyiv cutlets. I even want to cook this myself. I don’t know if it will turn out as beautiful as in the photos, but I’ll try.
Alena
Varya, in classic cutlets ah Kiev filling is made from butter and dill, and with cheese - this is an improved version)))
Julia 03/25/15
I spent half a day making Kiev cutlets, but the result exceeded all expectations. Simply incredibly delicious! My boyfriend and I licked the plates to a mirror shine :) Just for the future, I want to ask: maybe you should stuff less filling into the cutlets, otherwise the holes in the meat will turn out to be very large.
Alena
Julia, once I tried to put less filling, but it didn’t turn out as tasty. The fact is that during the cooking process the filling turns into a sauce, which should be enough for the entire cutlet. And if there is not enough sauce, the chicken will seem dry and not so flavorful.
Sofi 04/07/15
Thank you, it was very tasty, but we ate all the cutlets very quickly :)
Galina 04/12/15
Of course it’s delicious, but it’s very laborious. I read and thought, why two chickens? You can take the breasts, but the secret is in the bone. Thank you, it’s very appetizing, it’s making my mouth water. Maybe I’ll be able to cook it.
Alena
Galina, chicken Kiev can be prepared without bones, then just buy a few chicken breasts. It turns out no less tasty, but the time saving is significant)))
Kira 09.10.16
Cutlets are a real bomb.
Alexandra Petrovna 10/28/16
I’ve already made chicken Kiev a couple of times using your recipe. It’s a little expensive and requires a lot of fiddling, but the deliciousness is mind-blowing:)) I remember this dish from the menu of the best Soviet restaurants. November 7 is approaching, so I decided to prepare cutlets for my family for the holiday. Just the right dish to sit and reminisce about the past and all the good things. Thanks for the recipe and your work.
Quick apricot pie
Zucchini cake
Chicken tabaka
You don't even need meat for these potatoes.
Meringue cake - an airy miracle
Belyashi is a juicy filling, and the dough literally melts in your mouth
Strawberry jam - the best recipe
Amazing Honey cake
Lard in onion skins
Recipes by ingredients
The elephant was lying in flour. He went to the mirror, looked at himself and exclaimed:
- Wow, what a dumpling!
Strawberry jam 5 minutes.
New potatoes in oven - mmmm it's so delicious.
Homemade mayonnaise in 5 minutes.
Prague cake - a cake without the hassle!
Tired of meat and fatty salads? Then dumplings with cottage cheese are what you need!
Best Pizza Toppings
Cake with cherries “Monastery Hut”
Buckwheat cake - tasty and healthy.
Mackerel in foil
Mushroom cutlets - cheap and tasty
www.good-menu.ru
Chicken Kiev is one of those wonderful dishes that are delicious and affordable at the same time, requiring not so much money as time and effort. Treat your loved ones to chicken Kiev - let it be a little declaration of love.
Remove skin from chicken breasts. Place them with the inside facing up. Cut the fillet lengthwise and spread each piece so that the filling fits.
Cover the breasts with cling film and carefully pound them. Trim the white tendons in several places to prevent the cutlets from shrinking when frying.
Chop the parsley very finely. Place it in a bowl, add butter room temperature. Add salt. Mix thoroughly until smooth.
Using two tablespoons, form the butter and herb filling. Place it in the freezer for 3-5 minutes to prevent the butter from spreading. Take it out, place it on the fillet and wrap the cutlet so that the edges are on top of each other. Place in the freezer for 5 minutes. While the cutlets are freezing, mix the eggs with milk and beat with a whisk, as for an omelet.
Pepper the cutlets and roll them in flour. Dip in egg and milk and roll in breading. Dip in egg and milk again and roll in breading again.
Preheat the oven to 200°C. Heat the oil in a frying pan and fry the cutlets until golden brown, 5 minutes, then finish them in the oven for 10 minutes.
www.gastronom.ru
cutlet Kiev recipe
Today I am flying to Ukraine. Just 16 hours of painful flight, transfer in Germany and we will see you, Kyiv. Therefore, for the next month I will delight you with dishes of Ukrainian cuisine, and not only. Let's start right now.
Chicken Kiev is one of my husband's favorite dishes. I myself really love a well-cooked chicken Kiev, with crispy breading and delicious green butter.
There is a myth that it is not easy to prepare. But in fact, the main thing is to wrap the butter well enough in the chicken fillet and make a good breading so that it does not run out during cooking. Now I will tell you everything in detail
1. First, prepare the butter for the filling. Finely chop the dill. Next, cut the salted butter into 2 sticks about 10 cm in length and roll in dill. If the butter is not salted, then you can wait until it becomes soft, add salt, mix with dill, form butter into sticks and wrap in film, cool and then use as intended
2. Cut the chicken breast lengthwise, not all the way through, but open it like a book. Place the thick side down, add salt and pepper. (If the fillet is large, you can cut off a small fillet from it and beat it too, then wrap it first green oil into a small fillet, and then into a large one)
3. Cover with cling film and beat. This should be done carefully so that the meat is thin but remains intact without tears. Remove the cling film and place a piece of butter with dill in the middle.
4. Wrap the meat so that the butter is inside and does not show through anywhere. Lightly beat the eggs with milk and a pinch of salt
7. Heat the vegetable oil in a small saucepan large enough to fit the cutlet. Carefully place the cutlet in the heated oil, it is advisable that the oil covers the entire surface of the cutlet. If not, just pour oil on top of the cutlet, and then turn it over to the other side. Fry until golden brown, about 3-4 minutes. The oil should also not be too hot, otherwise the breading may burn quickly.
8. Carefully remove the cutlet from the fryer and place in a baking dish. Prepare the second cutlet in the same way.
That's all, the Kiev cutlet is ready. Serve with mashed potatoes And fresh vegetables. Bon appetit!
In this episode you will learn how to cook real restaurant dish - Chicken Kiev. Forget about falling apart chicken and oil splattered all over the kitchen! Today a professional cook Sergey Kalinin will reveal all the secrets of preparing juicy, aromatic, tasty cutlets with a golden crust. Help and learn how to cook chicken Kiev with the host Nadezhda Matveeva will be a People's Artist Pavel Zibrov. Sergey Kalinin will also share the original recipe chicken roll with prunes and dried apricots.
Today you will learn how to properly cook Kiev cutlets; the famous culinary specialist Sergei Kalinin will reveal all the secrets and subtleties of preparing this dish.
You will learn the answers to the following questions:
- how to properly process chicken fillet so that it does not tear and wraps easily?
- what ingredient will make the filling and meat juicy?
- what needs to be added to the breading to make the cutlet turn out golden crust?
- how to properly wrap butter in chicken fillet so that the cutlets do not fall apart in the frying pan?
- what to add to the frying oil so that the cutlet does not turn out greasy?
- how to properly bring the dish to readiness so that the cutlet does not burn?
Moreover, Sergey Kalinin will share a recipe for a tender and tasty chicken roll with prunes and dried apricots, which can be an excellent alternative to fried chicken Kiev.
See the following videos for all the details.
Everything will be delicious. Issue 11. Broadcast 01.12.13. How to cook chicken Kiev. Part 1. Watch online
INGREDIENTS (for 4 servings)
For green oil:
For breading:
PREPARATION METHOD
Prepare green oil. Wash the dill, dry it and chop it finely. Combine soft butter with dill and a pinch of salt and crushed ice. Mix. Place the butter on cling film, form a block and place in the freezer for 15-20 minutes.
Cut the frozen butter into bars 1 cm wide and 5-6 cm long.
We make a cut along the chicken fillet and open it like a book. We beat the fillet (large and small) between two layers of cling film.
Salt and pepper the chicken fillet.
Place frozen butter in the middle of a large fillet. Cover with small fillets. Wrap the butter tightly chicken fillet from all sides. And we form a cutlet.
For breading, break the eggs, add a pinch of salt and beat the mixture a little with a fork. Pour flour and breadcrumbs into two other bowls. Add starch to breadcrumbs.
Bread the cutlets in flour, dip in beaten eggs, and roll in breadcrumbs. We repeat the whole process again.
Place breaded Kiev cutlets in the freezer for a few minutes.
Heat vegetable oil in a deep frying pan. Add 50 ml of vodka. Fry the chicken Kiev until golden brown crust 2-3 minutes on each side, pouring hot oil from the frying pan over it.
Then transfer the cutlets to a baking dish. Place in an oven preheated to 180 degrees and cook for about 10 minutes.
INGREDIENTS (for 4-6 servings)
For the sauce
PREPARATION METHOD
Beat the chicken fillet, pepper and salt.
Soak dried apricots and prunes separately in warm water.
Prepare the minced meat for the roll: cut into feathers green onions, chop the garlic, dried apricots, prunes, add chopped nuts.
Place the chicken fillet on cling film.
Place the filling for the chicken roll on the wide edge of the fillet. Wrap the roll with cling film, tucking the edge of the fillet into the middle.
Place the roll on a baking sheet greased with vegetable oil. Add 3-4 tbsp to the form. l. water.
Cover the pan with foil and bake in the oven for 20 minutes. Remove the foil and grease the roll with sauce (mustard mixed with lemon juice and olive oil).
Bake for another 10 minutes until golden brown.
Watch also the video of making chicken Kiev and chicken roll (“Everything will be delicious!”).
Grind the meat in a meat grinder, add onions, roll in breadcrumbs and fry - it would seem that nothing is simpler than making delicious homemade cutlets. However, housewives often have cutlets that fall apart during frying and end up looking completely unpresentable. Sergei Kalinin, who twisted hundreds of kilograms of meat in search of perfect recipe cutlets, will share his experience in the show “Everything will be delicious!” on STB. This time the star guest of the studio “Everything will be delicious!” There will be singer and TV presenter Olga Tsibulskaya. The girl loves to cook at home, but only ordinary ones meat cutlets They just don’t work for her - either they fall apart, or they burn, or they come out too dry.
Everything will be delicious! The show is the channel’s own development, thanks to which everyone can learn to cook or improve their culinary skills. The TV project will air every Saturday and Sunday at 09:00.
The experts of the project were the best culinary specialists of Ukraine - Hector Jimenez-Bravo, Sergey Kalinin, Tatyana Litvinova and Alla Kovalchuk. Together with host Nadezhda Matveeva, each episode of the program they will teach guest stars all the secrets and intricacies of culinary skills.
Subscribe to Youtube "Everything will be fine"
Website of the project “Everything will be good”:
“Everything will be fine” on Facebook:
“Everything will be fine” on VKontakte:
STB on Facebook:
STB on VKontakte:
STB TV channel on Twitter: In Russia, the show is known as “Everything will be fine” and airs on the STS TV channel.
INGREDIENTS
PREPARATION METHOD
Grind the chopped meat twice in a meat grinder with a large mesh. During the second grinding, add the onion. Add the loaf soaked in cream, salt and pepper to the ground minced meat.
Mix the minced meat thoroughly and then beat it.
Make cutlets from the minced meat, brush them with lightly whipped egg white, breaded in breadcrumbs.
For the second and third types of breading, mix equal proportions of breadcrumbs with sesame seeds or oatmeal. Fry the cutlets in a heated frying pan with a thick bottom and high sides in oil.
INGREDIENTS
PREPARATION METHOD
Grind the meat, lard and onions in a meat grinder with a medium wire rack. Add finely grated potatoes and bread soaked in milk to the minced meat.
We salt everything. Pepper and mix thoroughly.
Bread the cutlets in flour.
Fry quickly in a hot frying pan for 1-2 minutes on each side.
Place the cutlets in a saucepan and add boiling water.
Simmer the cutlets covered over low heat.
INGREDIENTS
PREPARATION METHOD
Chop the meat and onion into small pieces with a knife. Add egg yolk, flour, sour cream, salt and pepper.
Mix everything and fry in a frying pan like pancakes.
Watch also the cooking video(“Everything will be delicious!”).
Alla Kovalchuk told how to prepare hearty and delicious cutlets for the whole family from the cheapest fish.
Place the boiled fish in a colander and remove the meat from it. Cut off the crust from the loaf and pour milk over the pulp for 5 minutes.
Peel the onion and cut into 4 parts. Grind lard, fish meat, onion and loaf pulp in a meat grinder.
Salt the crushed ingredients, add 2 yolks and mix with your hands until smooth.
Cover the minced meat with cling film and refrigerate for 10 minutes. Heat a frying pan and pour oil into it. Peel the garlic, crush 2 cloves and fry them in a frying pan.
Remove garlic from pan. Form cutlets and roll them in flour. Fry fish cutlets 4 minutes on each side. Place the finished cutlets on a plate lined with paper towels.
Not everyone can make juicy, tender, aromatic and incredibly tasty cutlets. For some they overcook, for others they fall apart or turn out dry and tasteless. An unsurpassed cook will reveal everything secrets of making perfect cutlets. Together with host Nadezhda Matveeva, the singer and TV presenter will learn all the intricacies of preparing this dish. Olga Tsibulskaya.
Grind the meat in a meat grinder, add onions, roll in breadcrumbs and fry - it would seem that nothing is simpler than making delicious homemade cutlets. However, housewives often have cutlets that fall apart during frying and end up looking completely unpresentable. Therefore, in this issue, Sergei Kalinin, who has processed hundreds of kilograms of meat in search of the perfect cutlet recipe, will share his experience with you.
This time the star guest of the studio “!” There will be singer and TV presenter Olga Tsibulskaya. The girl loves to cook at home, but she just can’t handle regular meat cutlets - they either fall apart, burn, or come out too dry.
“Not long ago I had an argument with one of my friends,” says Olya. “She’s my kind of businesswoman, she thinks that a woman shouldn’t hang around the stove and so on... I’m the opposite - I think that a woman should arrange her life and look after, as they say, the hearth and hearth.” They argued, as usual, heatedly. And as luck would have it, that evening I once again tried to cook cutlets. And they fell apart for me! A friend tried it, didn’t say anything, and soon invited me to her place and fed me such cutlets! And so she said with irony - this is how real feminists cook real cutlets. Could I survive this? And I started experimenting at home. But it didn’t work out to make cutlets like my friend’s. And it’s very, very necessary. This is a matter of principle!”
So, what cut of meat is best to use for cutlets? What ingredient added to ground beef and pork will make the cutlets too dense and elastic? What kind of bread should you use to make minced meat? What is needed to ensure that the meat in the cutlet remains juicy during frying? What color is the inside of a well-fried cutlet?
You will get answers to all these questions in the next video, and see the recipes below.
Everything will be delicious. Issue 16. Broadcast from 12/21/13. Watch online
For cooking classic pork and beef cutlets
you will need:
pork and beef - 500 gr
stale loaf - 100 g
cream - 30 ml
onion - 1 pc.
egg - 1 pc.
breadcrumbs - 100 gr
vegetable oil - 100 ml
Grind the chopped meat in a meat grinder with a large grid twice. During the second grinding, add onion. To ground minced meat add the loaf pre-soaked in cream, salt and pepper. Mix the minced meat thoroughly and then beat it.
Form cutlets from the minced meat, brush them with lightly beaten egg white and roll in breadcrumbs.
For the second and third types of breading, mix breadcrumbs with sesame seeds or oatmeal in equal proportions.
Fry the cutlets in vegetable oil in a heated frying pan with a thick bottom and high sides.
For cooking poultry cutlets
you will need:
turkey breast – 200 g
chicken thighs - 300 gr
onion - 1 pc.
garlic - 1 piece
potatoes - 1 pc.
loaf - 100 gr
milk - 30 ml
egg - 1 pc.
lard - 150 gr
Grind the meat, lard and onions in a meat grinder with a medium grid. Add finely chopped potatoes and bread pre-soaked in milk to the minced meat. Salt, pepper and mix everything thoroughly.
Form cutlets and bread them in flour. Fry them quickly in a preheated frying pan for 1-2 minutes on each side. Then transfer to a saucepan and add boiling water. Simmer the cutlets covered over low heat.
For chopped cutlets
you will need:
chicken breast - 1 piece
onion - 1 pc.
egg - 1 pc.
sour cream - 2 tbsp.
flour - 100 gr
Chop the meat and onion into small pieces with a knife. Add egg yolk, flour, sour cream, salt and pepper. Mix everything well and fry in vegetable oil in a heated frying pan like pancakes.
