How to cook chicken Kiev from minced meat. Chicken Kiev - various cooking recipes. Chicken Kiev cutlets made of minced pork with mushroom filling.

Its exact origin does not seem to be in action behind the iron curtain. Regardless of history, Kiev became the main product of Soviet food and had its glory days in this country in the 70s and 80s. Supermarket options have a certain nostalgic charm, but if you want to experience this “Decadent” dish in all its pomp and glory, make your own. The authentic dishes, both Hugh and Simone and Lindsay, are made with chicken breast with a wing still attached. It is not clear why Darra Goldstein suggests in Taste of Russia, that simply “allow” her “to equip herself with an aluminum or paper frill to look fancy”, which, frankly, is not my style.

Crispy bread coating goes to waste. Jesse Dunford Wood, a chef at the Notting Hill Trading Tavern, is one person who does not believe that chicken Kiev has gone out of style. He is famous for his reception on a platter that wraps a chicken around a ping-pong ball made from garlic butter to create a sphere that he says made visitors complain that they didn't order scotch-egg.

The flavors seem to be a modern touch: "The fashionable food store in Washington offers it with the cheese of Munster," the writer snorts. "Others use parsley, garlic, basil, tarragon and who knows what else." Shrimp cocktail recipe uses all three herbs, as well as lemon zest and juice, Tabasco and Perno. Hugh Fairley-Whittingston may feel the same: he avoids tarragon as a whole, preferring only parsley, but as long as you do not allow it to dominate, this is a classic pairing.

However, onions are an unnecessary distraction from garlic. Kiev is not exactly the first day's dish, be it honest. It seems that small experiments have been undertaken with the crumbling of chicken Kiev. Simon and Lindsay say that "for best results, it is really necessary for deep frying," and this is an amazing slight deviation from this point.

The storage of garlic oil is that anyone who has ever been deceived by this spray harlick geyser will testify that the most important issue in cooking is cues. His method is to slit the chicken flesh and insert the butter, and then paste it with the mini fillet from the breast itself, which obviously could not magically disguise it back in this case. Best of all, however, in my opinion, is the Jesse Dunford Wood method. He wrapped the stuffed chicken tightly into a clinkfilm and freezes it for a couple of hours, then covers it and allows it to be defrosted before frying.

The shape is largely irrelevant: the only thing that really matters with Kiev is that when you cut this crispy shell, you get a reward from bright green garlic oil. And it is a pleasure that never goes out of fashion.

Mush with oil, garlic and herbs, as well as a season with black pepper and squeezed lemon juice. Form in 2 sausages and wrap in clifilm. Butterfly each chicken breast by opening it with a knife, and then place it between 2 sheets of cling film and head with a rolling pin or meat tenderderer to a thickness of about 5 cm, trying not to create any holes.

Put the sausage and butter next to one edge of the chicken and start pumping meat around it, tucking the ends as you go. Roll the tight sausage with ticks and freeze for 2 hours. Put aged flour, eggs and bread crumbs in 3 small dishes, and then roll frozen cues alternately and then into eggs and crumbs again on a double layer. Put the refrigerator in defrost mode, which will take about an hour.

Smoke it for 8½ minutes, then pour it onto kitchen paper and put it in the oven to keep warm while you cook the next one. Serve as soon as your guest puts his napkin in the collar. Why chicken Kiev went out of fashion - can we blame the finished food? And has anyone ever eaten it in their homeland of the same name?

Then, from the side of the slice, gently lower the butterfly on the chest, leave the pieces attached. Then put all the chicken patties from the inside up, cover with food packaging and gently beat them with a butcher to level them. Then taste the chicken with salt and pepper to taste. In all chicken cutlets add one piece of butter and wrap them. All oil must be coated. Then all chicken patties are completely covered with flour. Then dip into the mixture with egg and milk, and then throw it in bread crumbs. Then dip into the egg and milk mixture again, and again throw in bread crumbs. Warm a deep oil pot in moderate heat. The best flavor with broken potatoes and fresh vegetable salad!

• Take the butter and mix with dill and other herbs or seasonings.
• Divide into 4 pieces the size of a finger and put them in the freezer to cool.
• Repeat this for all breasts.

You see, the original Chicken Kiev is made from boneless chicken breasts, which were very thin. However, a simplified version of the dish includes cutting out a piece from the center of the chicken breast, making a pocket and filling it with herb butter. So, the question is, where is Chicken Kiev really located?

As you know, Kiev is the capital of Ukraine, and although the name of the dish may sound very Ukrainian, in fact it is not. It turns out that Chicken Kiev is from France. It was invented by French chef Nicolas François Uppert and was known as coffee baskets.

We make and roll chicken cutlets

The Russian Empress Elizabeth Petrovna was brought up by a French mentor, spoke French and was fascinated by French culture. By the end of the 18th century, French dishes and fashion were widely imitated in Russia. The plate was also known as the Chicken Supreme. Herbal butter 4 oz. Butter 1 tbsp. stuffed parsley 1 tbsp. crushed tarragon 1-2 garlic clove salt fresh ground black pepper 1 tbsp. lemon juice.

Chicken 2 chicken breasts 1 large egg, beat 2 tablespoons of plain flour breadcrumbs olive oil. Put the herbs, chopped garlic, lemon juice, salt and pepper, parsley, tarragon and butter in a bowl and mix well. Wrap the butter in a plastic bag and put it in the fridge. Slice the chicken breast almost in half length, then put plastic film on it and season until it is thin. Be careful not to create holes in the chicken breast, which might miss the oil later.

Season the chicken with salt and pepper and place the roll out oil in the middle. Take the two opposite ends of the chicken breast and fold them, then start rolling upwards, sealing the butter. Dip the chicken breasts in the flour, then dip into the beaten egg, and then in the breadcrumbs.

There can be many reasons for making Pozharsky's pizza - the desire to please at home on a day off or to make more exciting meals during the week, to surprise guests at the holiday table, etc. The process of preparing this wonderful dish is not easy, but it is definitely worth it. Rareness and historical value, and this is a very important dish that Russians love to cook at home and restaurants.

Pozharsky cutlets are very different from the "Chicken Kiev", although produced from chicken. The main difference lies primarily in the fact that Pozharsky cutlets are made from minced meat. Recipe Pozharsky Russian chicken cutlets were invented in the early nineteenth century by Evdokim Pozharsky, the owner of a tavern in Torzhok. Obviously, influenced by the French tradition of meatballs, she begins to make them from minced chicken. At that time, they were one of the most famous dishes of the tavern on the road between Chicken Pozharsky chicken, naturally a genuine recipe.

The recipe is not quite clear to us, so decipher it step by step. Do not use chopped chicken for making these cutlets, it is better to buy large corn and cut the fillets from the chest and legs yourself. The skin must be removed in the form of bones. To prepare the filling, you can use three methods: Grind the meat grinder - 2 times through a thin grate; Grind the meat in a blender to the consistency of buckwheat. The recipe using chopped chicken filet knife is much tastier, but a little more complicated.

For hard-working chefs who seek to achieve the authentic taste of the dishes offered by the step-by-step recipe. Separate the fillets from the bones. For real Pozharsky boilers, you need these bones for "convenient." Boil them, clear the meat and cool. We will use them to form meatballs.

Cut the fillet with a knife into small pieces. The remaining ingredients are the same for both recipe methods. For 800 g of chicken meat you need: 200 g of white bread without a crust; 200 ml of chilled cream; 20% fat; 150 g of frozen bread ice cream, ice cream, bread for breading. melted butter.

Add soaked bread to the meat filling. Frozen butter is rubbed in several tricks, each time the meat is mixed with a fork. Or add cut cold butter into small cubes and add the same. Put the meat in the fridge for 1 hour.

Step 4 Use wet hands to form oval patties. Insert the prepared chicken bones or just skewers. And roll them into prepared simple crackers. Step 5 Now roll the croquettes in the beaten egg. And again in the breadcrumbs and again in the egg. For the last time, throw the meatballs cooked in our bread sticks.

Step 6 In melted warm butter and fry the patties for 2-3 minutes on each side. Step 6 Prepare Pozharsky cutlets with melted butter or a mixture of butter and olive oil. Remember: Pozharsky cutlets are best eaten immediately, but after warming up, they lose all their taste - the difference between a crispy crust and a soft filling. As a side dish usually use fried or fried potatoes, buckwheat porridge.

Chicken Kiev cutlets made from minced meat breaded crackers - “Fir cones”

It is best to use fillets from whole chicken, including not only the breast, but also the thigh and shin. Chop the knead, of course, with a fork, not hands. Do not fry Pozharsky cutlets in vegetable oil. Basic rules of cooking Pozharsky cutlets. Cutlets are always cut. Chopped meat is always salted and cleanly sliced, and adding oil to it is not a piece inside, like in Kiev cutlets, but mixing in meat. But bread soaked in water or cream in this dish was not added at the beginning. Cutlets were "moderate size", as they say - Daria Pozharskaya himself.