Chicken Kiev cutlets are the collective name for a group of recipes, a common feature of which is the addition of a piece of butter inside.
This is done in order to give the dish extra juiciness.
The recipe before gourmets liking that the creamy additive is already present in schnitzel and meat rolls.
Preparing a dish of minced meat, you get a significant savings in food.
Missing trim, meat can be selected from different parts of the carcass.
Chicken Kiev cutlets made from minced meat - the general principles of cooking
From minced meatballs Kiev can be cooked in the oven, fry in a pan in large quantities vegetable fat or in microwave oven.
Cooked in the oven or microwave cutlets are low-fat and may well be suitable even for dietary food.
Stuffing for chicken Kiev is made from any suitable meat. It can be from beef, pork, chicken or mixed pork and beef. Minced meat should not be fat and therefore it is undesirable to buy it, but rather to cook it yourself.
Inside a classic chicken Kiev put a piece of butter. In addition to butter, hard cheese or mushrooms with melted cheese are added to the prepared from mince.
Oil can be put not just a piece. It is mixed with chopped greens, spices or high-quality processed cheese.
. "Kiev" meatballs must be paned before cooking. Breading prevents leakage of oil from the inside. If ordinary kiev cutlets If you are breaded in one layer, then it is better to panate such twice.
Chicken Kiev cutlets
Ingredients:
Pound chicken fillet;
Two fresh eggs;
Homemade heavy cream - 80 gr .;
Wheat crackers for breading;
400 ml of vegetable oil.
Cooking method:
1. For mincemeat, cut the slices into pieces and twist in a meat grinder. Sprinkle with pepper, add a little salt and knead well. There should be a homogeneous elastic cutlet mass, from which it will be good to mold the patties.
2. Divide the meat in four equal parts. Form a ball out of each one and discourage it a little, sharply transferring it from one hand to the other. Then press down with your hand and form a cake.
3. Center a piece of butter in the center and wrap it inside. Give the patty an oblong shape.
4. Take three small bowls. In one, beat and salt the eggs, and the other two fill with flour and breadcrumbs.
5. First, cover the semi-finished products with flour. Dip them in the eggs and re-air it, this time in breadcrumbs. After that, cutlets again dipped in the egg and repeat the breadcrumbs with breadcrumbs. This type of culinary preparation is called double breading. It allows not only to keep the shape of the product well, but also to prevent oil leakage.
6. In a deep thick-walled dishes pour all the oil and put on a warm fire to warm up. When the butter no longer crackles, put the patties into it and fry quickly.
7. Put the fried patties on a dry baking tray. They will bring to readiness in the oven. When heated to 180 degrees, it will take a quarter of an hour. Put the roaster in the oven and note the time, do not overdo it.
Chicken Kiev cutlets made of minced pork with greens
Ingredients:
Pork (lean meat) - 450-500 grams;
Three fresh eggs;
Small white onion;
50 grams of sandwich butter;
Two slices of loaf (90-100 gr.);
To taste salt, greens, pepper;
Bread wheat crackers.
Cooking method:
1. Clean the pork flesh well from lived and films. Wash the meat under water, wipe dry and cut into small pieces.
2. Slices loaf for 10 minutes, pour the milk. Then squeeze well and twist in a meat grinder along with pieces of meat and onion. Scroll the meat first. Then onions and only after it bread.
3. Salt the cutlet mass, break the egg, put ground pepper to taste and mix thoroughly. Stuffing should be homogeneous, and not contain bread that has gone astray.
4. Pre-chop the greens with a knife, and mix with lightly melted butter.
5. From minced pork, mold a pancake up to 1 cm thick and place a teaspoon of prepared oil on its middle. Wrap the loose edges and mold the patty.
6. Dip the semi-finished products in flour and dip them in an egg whipped with salt. Then dip it in the egg and roll again, this time in breadcrumbs.
7. Pour vegetable oil in a thick-walled frying pan and heat it over high heat. In hot oil, lower the patties and close the pan with a lid.
8. When the bottom is reddened, turn the cutlets over and bring the lid to readiness under the lid.
Chicken Kiev cutlets in a microwave oven
Ingredients:
Chicken (fillet) - 800 grams;
Two teaspoons of dried onions;
150-200 gr. thickened cream or butter;
200 gr. "Russian" cheese;
Two eggs;
70 gr. canned hot pepper "Chile";
To taste - salt, dried basil, black pepper, dried garlic and paprika;
For breading a glass of small crackers.
Cooking method:
1. Cut canned pepper into small slices, cheese - into cubes, 0.5 cm in size.
2. To a lightly melted (softened) butter, put a dry onion, chopped pepper and cheese. Add a pinch of fine salt, paprika, basil and mix well.
3. Crackle the crackers into crumb and pour into a wide bowl. In another free bowl, whisk the egg with a fork.
4. Grind chicken fillet with meat grinder. Add salt, season with pepper and knead well, beat off lightly on the table.
5. From the cutlet mass with wet hands, shape small balls and slightly add them to make flat cakes. In the middle of each, put a little sharp oil mixture. Sculpt the patties.
6. Dip the blanks in the egg and roll in the cracker crumb.
7. Take the dishes for the microwave and place the breaded semi-finished products in it.
8. Place the cutlet bowl in the microwave and cook on the highest power for 15 minutes.
Chicken Kiev cutlets from minced meat in the oven of mixed ground meat with butter and cheese curds
Ingredients:
Beef pulp - 300 grams;
400 gr. pork neck;
Fresh egg;
Small onion;
50 gr. white bread (stale);
A small clove of garlic;
A bunch of fresh dill;
100 gr. fatty cheese, processed;
Creamy "Peasant" butter - 100 grams;
A quarter teaspoon of nutmeg powder;
White breadcrumbs - 150-200 grams.
Cooking method:
1. Place the bread in a deep container and cover it with water. After 10 minutes, remove, remove the crusts and squeeze the moisture well.
2. Cut off thickened films and tendons from the pulp. Rinse thoroughly with running water, dry and grind twice with a meat grinder. When re-chopping with minced meat, roll the onion and the soaked bread. Stir well. Add pepper, salt and knead until the cutlet mass is smooth.
3. Mix the melted cheese with butter and finely chopped dill. Rub garlic in this grater. Sprinkle with nutmeg and mix. Form a thin "sausage" from the mixture. Wrap up food film and place for 15 min. in the freezer.
4. Of mixed mince mold oval oblong pancakes. For each cut a small piece of butter "sausage". Wrap the edges and give the cutlets the desired shape.
5. Dip the blanks in the egg yolk whipped with salt and roll in white breadcrumbs well. Put on a cutting board and freeze for 30 minutes.
6. While the semi-finished products are frozen, warm the oven to 180 degrees. Once cooled, dip the yolk and roll in the breadcrumbs. Put on a dry baking sheet and place in a hot oven for half an hour.
Chicken Kiev cutlets made from minced meat breaded crackers - “Fir cones”
Ingredients:
Beef (breast) - 600 grams;
Eggs - 2 pcs .;
150 gr. natural butter;
One onion;
Dill green;
High-grade long loaf.
Cooking method:
1. Wash the brisket thoroughly and cut into small pieces. Grind the meat with chopped onion. Season with minced pepper, add salt to taste, mix thoroughly and beat on a bowl.
2. Mix finely chopped dill with slightly softened butter. Cut pieces of long loaf into small, half-centimeter cubes. Drain them on a roasting pan in the oven or on an open fire in a dry frying pan until you get the crackers.
3. From the stuffing sculpt any size balls. In the center of each place a piece of butter mixed with dill and form cutlets.
4. Dip the products in beaten eggs, sprinkle with breadcrumbs and roll in them. Palms gently squeeze the patty on all sides, so that the croutons are pressed into the stuffing to half.
5. Dip the blanks in boiling oil and fry, turning in two minutes. Then put in a roasting pan and warm for 20 minutes in the oven, at 180 degrees.
Chicken Kiev cutlets made of minced pork with mushroom filling
Ingredients:
A pound of pork (loin);
Two cloves of garlic;
200 grams of champignons;
100 ml of soy sauce;
Bulb;
100 gr. processed fatty cheese;
Flour;
Breadcrumbs (coarse white);
Two eggs.
Cooking method:
1. Soy sauce Mix with a pinch of ground pepper, add chopped garlic cloves and mix well.
2. Wash the pork, cut into small pieces and put in the sauce for half an hour.
3. Dice champignons and fry until cooked in a pan in butter. Add melted cheese, squeeze garlic and garlic and mix well.
4. Remove the meat from the marinade, wipe the pieces well and twist in a meat grinder twice. Chop together with meat and onions. Add a little pepper, salt. Stir and beat the minced meat well, hitting the work surface sharply.
5. Form cakes from the cutlet mass and place the mushroom filling on them. Mold oval cutlets.
6. Dip the semifinished products in flour, quickly dip into fork-beaten eggs. After that, roll in breadcrumbs well and fry in a pan in hot oil.
Chicken Kiev cutlets made of minced meat in cheese breading
Ingredients:
A pound of home minced chicken;
Two chicken eggs;
Butter 72% butter - 100 gr .;
Slice of hard loaf;
Breadcrumbs;
250 gr. "Dutch" cheese (you can another hard).
Cooking method:
1. Soak the long loaf in milk, squeeze and combine with minced meat. Sprinkle everything with pepper, salt to taste and knead the cutlet mass well.
2. Cut butter into thin oblong sticks, cheese - into plates of the same size.
3. From minced chicken, sculpt oval cakes, a little thinner than a centimeter and place in the middle of each slice of butter. Put a plate of cheese on top, flatten the edges and close them up. Use your hands to give the blank an oval shape, gently pressing the mince with your palms to the filling.
4. In one bowl, beat the eggs, and in the other, mix the grated cheese with breadcrumbs.
5. Dip the blanks in flour and dip in the egg. Then transfer to the mixture of cheese with breadcrumbs and roll as well. You can make a double breading - again dipped in the egg and roll in the mixture.
6. Pour vegetable oil in a frying pan and heat it over medium heat. Dip semi-finished products in oil and fry until done.
Chicken Kiev cutlets made from minced meat - cooking tricks and tips
So that Kiev cutlets do not fall apart, and the cutlet mass is well molded, take lean meat for minced meat.
If the stuffing after kneading, let stand for a quarter of an hour, and then beat well, it will become more elastic.
In order to better cooked semi-finished products, after the initial breading, place them for half an hour in the freezer. Then remove, and dipped in the egg again, roll in breading.
So that when frying in a pan, the cutlets are steamed well from the inside, fry them under the lid.
Breadcrumbs are best prepared by yourself. To do this, well dry the slices of white bread in the oven. After they are well cooled, grind them with a meat grinder.
Do not cook a lot of chicken Kiev at once. In a heated dish, the oil does not leak and the taste is lost. It is better to freeze the extra semi-finished products.
Bought chicken breaststo make chicken Kiev, but I do not have a hammer. And there it is necessary to beat back a ton of it ... Therefore I decided to cook them from minced chicken.
The author of the recipe says that to taste they are indistinguishable from real chicken patties.
500 g minced chicken
60 g plums. oils
dill
2-3 tooth. garlic
salt pepper
3 eggs
breadcrumbs
flour
var. cooking oil
First make the filling.
This will require a drain. butter, dill and garlic. Dill and garlic take to taste.
You can finely chop everything and mix with butter, and I mixed everything in a blender.
Remove while in the freezer and turn into minced meat.
In the finished minced chicken, add salt and pepper to taste. Stir well.
Divide the meat into ten pieces, make them koloboks, then flatten them into pellets (hands moisten with water so that the stuffing is not lindened). Put a spoon on each cake. By the way, you can use both cheese and mushrooms as a filling ...
Wetted hands to form the bells
Now breading. The breading should be thick, so ...
First, roll the patty in flour
Then in a slightly salted beaten egg
Then in breadcrumbs
Again in the egg
And in conclusion - in breadcrumbs.
In order not to get confused, the order is as follows:
flour
egg
crackers
egg
crackers
Now we have a thick, thick breading, and the filling will no longer flow out.
Now koi need to quickly fry in hot vegetable oil. I roasted in such a small scoop, so the oil is more economically consumed.
Put the fried cutlets in the form and bake in the preheated to 180 C oven for 15 minutes.
Serve best for my taste, with mashed potatoes and salad.
And I picked it up a little bit, to show you how they turned out.
As you can see in the photo, a thick crust, and beneath it a gentle myasko ...
In the fault we see what has become with the filling ... The oil has melted, soaking the stuffing.
Here's another broke in half ...
In general, what to say, it turned out, of course, delicious. But hot is tastier. What else...
BUT! Enjoy your meal!
Chicken Kiev Recipe
Products:
- Chicken fillet - 1 piece.
- Butter - 100-150 grams
- Chicken eggs - 2 pieces
- Parsley or dill
- Salt, pepper, seasonings
- Wheat flour
- Breadcrumbs
- Frying oil
Step by Step Actions:
Take the chicken fillet. We turn away the fillet to the side, make a small cut under it and beat off a little. We pepper and salt our cutlets.
We take butter (how much - it depends on the size of the "chuck"), well squeeze, salt, pepper and roll in chopped dill.
Put a ball of butter on the fillet. Neatly wrap tightly - no holes should be in the fillet.
In flour we dip our cutlet.
To prevent the oil from flowing out, send the patties for 20 minutes in the freezer.
At this time, beat the eggs and in a plate pour our crackers. Set the pan on the fire and pour the oil into it so that it is not less than 1.5 cm high.
We take out the cutlets and rapidly (the butter is already heating up!) We dip them into the egg, then into the flour, again into the egg, into the crumbs - and into the frying pan!
We fry cutlets of min 20 on low fire, turning constantly, so as not to burn. Crust should be golden brown!
Cook with pleasure !!!
Ingredients:
- • chicken meat - 1 kg
- • chicken eggs - 2 pieces
- • unsalted fat - 200 grams
- • butter - 100-150 grams
- • raw milk - 500g.
- • dill, parsley, - 1 small bunch
- flour - 2-3 tbsp. l
- • lemon juice - 2 tbsp. l
- • breadcrumbs - as much as will be needed for breading
- • spices, salt, black pepper
- •vegetable oil
Step by Step Actions:
Prepare the stuffing:
Chicken meat with bacon through the meat grinder to skip. In the minced meat, which was added salt, a little pepper to taste, mix thoroughly.
Also add minced chicken 1 egg, a small amount of milk. Stir thoroughly.
Preparing the filling:
Wash the dill and parsley, let dry, chop finely. Drizzle with lemon juice, add butter. All mix thoroughly, a homogeneous paste should get.
Approximately 10 parts divide the filling, put for 10-15 minutes in freezer.
We make our chicken Kiev.
We divide about forcemeat into 10 parts, we form cakes. Put in the center of the cake cool, frozen filling. We make cutlets.
Dip the cutlet in flour, then in the egg, then in breadcrumbs, place in a heated frying pan with vegetable oil. Fry until cooked - cooked cutlet should be golden brown.
Good appetite!!!
I bought chicken breasts to cook meatballs in Kiev, found that I did not have a hammer. And it is necessary to beat the meat thinly ... Therefore, I decided to make them from minced chicken.
So, the necessary ingredients:
- 500 grams of minced chicken
- 60 grams of butter
- dill
- 2-3 cloves of garlic
- salt, spices, pepper
- 3-4 eggs
- breadcrumbs
- sifted wheat flour
- sunflower oil
First, create the filling:
For this we will need dill, garlic, and oil. Garlic and dill take to taste.
You can cut everything finely and mix with butter, and I mixed everything in a blender.
We divide this stuffing into 10 parts and put into the freezer for a couple of minutes.
In the cooked minced chicken add salt, pepper to taste. Mix well.
Divide the minced meat into 10 slices, make lozenges out of them (so that the stuffing is not lime, moisten hands with water). Place a spoon on the cake. By the way, mushrooms and cheese can be used as a filling.
There must be a thick breading, so ...
First of all, roll the patty in flour, then beaten in egg, then in breadcrumbs.
Did you know that the famous chicken Kiev based on one of the historical versions is a French dish? Its counterpart is “de-will cutlets”, in the filling of which instead of butter is used sauce. There are several options for cooking chicken Kiev: from the broken meat, from the breast with the humeral bone and from the minced meat, but each of them uses chicken meat, namely the breast. In any case, this is a popular and favorite dish, a symbol of the "intourist" era, the Soviet era. This recipe for Kiev-style meatballs from minced is a bit “domesticated”, simplified, but very tasty - try it yourself!
Ingredients for the preparation of chicken Kiev meat:
- chicken fillet - 1 pc.
- chicken egg - 1 pc.
- butter - 100 g
- fresh dill - a small bunch
- salt, spices - to taste
- white breadcrumbs (ground) - 5-6 tbsp. l
- sunflower oil - 0.5 l
Recipe minced chicken Kiev:
Finely chop the clean dill with a knife and combine with softened butter, rub with a spoon, mix so that the dill is evenly distributed. Add spices and salt if desired. Now send the oily stuffing for the chops to the fridge (it can be in the freezer) for 10-15 minutes to make the consistency of the oil more dense.
Make minced chicken fillet, salt and pepper it, do not add anything else.
Form patties from chicken mince, in each of which it is necessary to put butter with dill (approximately 1 tbsp to 1 patty).
Roll the Kiev chops first in flour, and then send in a plate with a beaten egg.
By the way, do not immediately combine wheat flour and egg in one plate, since such a batter is difficult to “glue” to a chop, so be guided by a proven principle - flour, and then an egg.
And it remains to roll the patty in breadcrumbs, they stick well. Roll the workpiece several times.
Heat sunflower oil in a small deep saucepan. When it boils, lower the heat and very carefully lower the cutlets. There should be enough oil so that the cutlets swim in it and not stick to the bottom. Fry chicken Kiev cutlets from minced meat for about 5-7 minutes, not forgetting to turn over from time to time!
Such a retro dish is served hot, traditionally served with such additions as mashed potatoes. But since the dish is very satisfying, you can do without vegetable cutting or salad. Chicken Kiev cutlets are ready!
Enjoy your meal!
