Kiev minced chicken cutlets with cheese. How to cook delicious chicken Kiev from minced meat. Shape and roll chicken cutlets.

The easiest way to cook chicken in a fryer. Alternatively, you can fry it with a lot of fat in a pan and then cook it in the oven. Finish - Kiev chicken when panadde is golden brown. When cutting, the liquid oil should flow onto the plate.

To cook a classic chicken Kiev, it does not take much time. For four people you need. Fresh ground black pepper. Or frying oil. For this food there is a story that is often and still always happily told in our family. She told about the first big trip of my parents to the then Soviet Union. They traveled for three weeks with a youth tourist from Moscow to the Black Sea and to Kiev, all by train. As usual on these trips, adequate housing was provided for full meals, more or less ground, of course, which is interesting and relevant to such a trip.

However, the Soviet Union, it seemed, was just stuffing, in any case it was noon or evening, sometimes even quite rough for breakfast, T. stuffed with tendon pieces, nothing but minced from day to day from Moscow to the Black Sea. Therefore, the joy was great, when they arrived almost at the end of their trip to Kiev, they realized that the menu "Wiener Schnitzel" is written - great, finally, there is something else. The fact that the people in front of them in the food snake fell on their plates looked promising. A piece of meat on his own plates consisted of an external exam with bravura - in fact it was a real schnitzel.

My father put the first cut, as expected, the meat was especially soft. When we recently talked about this story at a family meeting, we spontaneously decided to cook a Soviet-style Wiener Schnitzel for the next family dinner. No one could remember the additives, except that probably there was white cabbage and sour cream. But since we were disturbed by schnitzel, we improvised. Conclusion: breaking the ball is a good idea if you use regular stuffing and do not eat it every day. "Wiener Schnitzel" for Soviet people for 3 people.

For Wiener Schnitzel, peel the onions and garlic cloves and cut them into small pieces. Soak the toast in the water. Soak the soaked bread and add to the mince with egg, onion, garlic and spices. Mix well and add flavor, if you need the season more sharply.

Now, from the stuffing, form 3 - 5 small, flat structures. To cook, add one flour, an egg and bread crumbs. Carefully turn the “cutlets” into flour, egg, and breadcrumbs. In a large skillet, do not heat the oil too little and fry the chips on both sides on medium heat for 12 to 15 minutes, until they turn golden brown and pass.

To prepare the sauce, pour the oil with boiling water. Mix a little flour in cold water and soak in the sauce. Bring everything to a boil and season with salt and pepper, then add the coffee. This is a very simple sauce, you can improve it naturally with spices.

For glasses, peel potatoes, if necessary, boil and cook in salt water. It takes about 20 minutes, depending on the size of the potato pieces. Peel the onions and cut into small pieces. Bring to a boil in a saucepan, season with salt, pepper, bean cabbage, and cumin. Cook the beans with the onion pieces for about 8 to 10 minutes. When using fresh beans, cooking time is increased to about 12 minutes.

Chicken Kiev cutlets made from minced meat - cooking tricks and tips

Have fun with the chef, and you may experience a similar experience. In the past few years, chicken Kiev has become synonymous with poor poultry preparation - the culprit has been the tendency to fryer. However, it is irresistible. Wherever we went, our excursions always ended with a “farewell dinner” in a large hotel, my job was to flatter myself as a chef chef to somehow convince him to put a chicken Kiev on the menu ever left, without tasting at least once a tasty dish.

Contrary to my serious warnings, in each group there was always a guest who was too vigorously checking into the breaded schnitzel, exposing himself to a shower with oil, which destroyed his last clean shirt. And yet the food was mandatory for every tourist. I always managed to convince the chef, except, of course, in Kiev, where this service was simply rejected.

How to cook chicken Kiev from minced meat recipe with photos

In the menu of pre-revolutionary Russia, there has never been a typical dish - in the canon of the kitchen “A gift of youngsters to the khojayks” there is no mention of the author Elena Molokhovets. Thus, the court first rose to a popular feast, but was eventually degraded to frozen ready-to-eat, which became synonymous with the worst kind of chicken: the chips were pre-prepared, then frozen, and then thrown into the fryer, so that from the meat is Sticky mass, surrounded by a fat, salty coat.

Chicken Kiev cutlets from minced meat in the oven of mixed ground meat with butter and cheese curds

This not only solved the eternal problem of excessively oily crust and tenacious flesh. Moreover, a crusty crust was created, which made it possible to make a juicy chicken filet with tender herbs. However, the mess of shirts remained a problem. Ingredients for breading.

Butter with shallots, herbs, lemon juice, salt and pepper in a bowl with a wooden cooking spoon until smooth. And form a parallelepiped. Pour it into the wrapping film and let it stand for at least an hour in the fridge. Cut bread crumbs into crumbs on a kitchen machine with sharp steel knives. Add salt and pepper and mix. Add vegetable oil and mix breadcrumbs. Place the crumbs on a baking sheet and bake in the oven until they turn golden yellow and dry completely.

Chicken Kiev cutlets in a microwave oven

While baking, turn several times to smooth the breadcrumbs. Then set aside. Remove the chicken fillet, as well as tendons and small fat deposits from the chicken breast. Then cut the chicken breast in the middle of the length, starting at the rear, thinner end, without completely cutting the breast. Then open the chicken breast and place in the schnitzel.

Cut the chicken schnapps with water on both sides, then place them in the freezer. Tap the smooth side of the meat hammer lightly. Carefully stroke the edges of the chips to 3 mm. Cut the grass into four rectangular pieces. Place the breasted chicken schnapps up the working surface and season with salt and pepper. Place a piece of butter in the middle of the bottom half of the chicken patty. Toss the butter into the chicken once and crush the sides of the meat inside. Then throw the butter on so that it is completely covered with meat.

Chicken Kiev cutlets

Repeat this process with other chicken cutlets. Then place the chicken meat in the fridge for an hour so that the ends of the chicken meat are closed. Prepare flour, eggs, and breadcrumbs in various containers for crackers. Peel the flour and breadcrumbs with salt and pepper. Add mustard to the eggs and sprinkle with a fork.

First, lay the chicken meat in flour, then plunge into the eggs and dry the leftovers. Then turn the meat into bread crumbs so that it is completely covered with crumbs. Bake the grilled chicken on a baking sheet for 45 minutes. Then leave for five minutes and then serve.

Chicken Kiev is traditionally served with rice or potato strudel, which makes delicious butter paste perfect. Other popular supplements are fresh fisols, peas and broccoli. Good appetite and pay attention to your shirt! Sometimes things are not as they seem, even if we are talking about food.

The kitchen is ironic and playful. And he likes to hide from time immemorial, to pretend that he is not. Either for the economic issue, or for the simple pleasure of surprise. You hit the staff. Among Don Karnal's own celebrations, it was still common, the participants' disguise, not always seductive, allowed their anonymity, real or fictitious, and the possibility of ridicule and jokes on behalf of cacique or local bosses Or establish relationships with other people, unknown or other social spheres, who would not have access at other times of the year.

The taste of disguise was extended to dishes of the cuisine not only during the carnival. Nowadays, it continues with the help of arts or farces, which reach the sublime due to highly developed technologies, but, according to Oscar Velasco, I don’t really like dressing up for food if he doesn’t have a reasonable denter such as those he has. in different forms at times and for various reasons to the present. There is a kitchen in itself - this is not what it seems, but this is not the highest evidence of creativity by the most experienced and experts in the oven room and in which the complicity of the imagination of the diner is necessary.

In addition, the kitchen of surprise, an essential component in the table, in my humble opinion that in many situations can turn the most simple holiday prepared and in times of famine, brighter eyes of hungry people. Examples are numerous, here they will find only a few, and their results are always excellent, as the ingenuity of the chefs honed these dishes, sober or generous, to make them juicy. The reader may find it to briefly search on some pages.

Chicken Kiev cutlets made of minced meat in cheese breading

Sometimes it was the name of the drug, which brought to mind snacks of meat products or fish, in fact, not being in their composition. Today, such a sausage is still being produced in Navarre, as Professor Paco Oroz pointed out to me. Breast of chicken in the process of becoming a Milanese.

Hygoths are always roast leg of the lamb, which usually does not pass over the seas, we will not lie, we will treat - but the tail of rape, tied and well gilded on a bed of processed potatoes, decorated with tomatoes, peppers, olives and watered with olive oil can be The imagination of the energetic meat of the lamb's leg, of course, tastes better than crying, depicting its advantages over the potato Alejandro Dumas in one of his writings. Even the jokes found shelter in this culinary fantasy world to renew the processing of the remnants of a manjar, like a telephone, a kind of rice croquet from Lazio, which in their center hide meat and cheese that melts in the strings and that, breaking them, leave the cord hanging like a phone.