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"). Cutlets from Sergey Kalinin and Olga Tsibulskaya ("Everything will be delicious!") Vegetable cutlets will be all tasty


Twisting the meat in a meat grinder, add onions, roll in breadcrumbs and fry - it would seem that there is nothing easier than making delicious homemade cutlets. However, among housewives, cutlets often disintegrate during frying and, as a result, look completely unpresentable. Sergey Kalinin, who twisted more than one hundred 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, that's just the usual meat cutlets she is not given in any way - they will crumble, then they burn, then they come out too dry.

Everything will be delicious! The show is the channel's own development, thanks to which everyone can learn how to cook or improve their culinary skills. The TV project will be aired every Saturday and Sunday at 09:00.

The project experts were the best cooks Ukraine - Hector Jimenez-Bravo, Sergey Kalinin, Tatiana Litvinova and Alla Kovalchuk. Together with the host Nadezhda Matveeva, each issue of the program will teach the invited stars all the secrets and subtleties of culinary art.

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Probably, in Ukraine, in Russia and in Belarus there is not a single self-respecting restaurant, the menu of which does not have Kiev cutlets. The reason for this is not only great refined taste but also the status of this dish. It was he who was ordered by the heroes of well-known novels and films, politicians, oligarchs and showbiz stars. In addition, among the culinary experts themselves, Kiev cutlets are considered a sign of "aerobatics". And just now, when you, my dear readers, are already intrigued enough and, fearfully scratching the back of your head, are thinking whether to turn your gaze to some simpler recipe, I want to inform you: there is nothing complicated in making famous Kiev cutlets No! The ingredients are the most affordable, the cooking process is a bit long, but in general it consists of stages that every housewife has done more than once in her kitchen. Don't believe me? Well, then let's figure it out.

  • 2 small chickens (1.5 kg each)
  • 80 gr. butter
  • 80 gr. hard cheese
  • 2 chicken eggs
  • breadcrumbs
  • a bunch of dill
  • vegetable oil for frying

Chicken Kiev filling

Preparing meat for Kiev cutlets

Chicken Kiev breading

Cooking cutlets in Kiev

These dishes are worth trying

Feedback and comments:

Tamara 03/10/15
It turns out that everything is simpler than steamed turnip, I will definitely cook wonderful Kiev cutlets.

Varya 03/18/15
I didn’t even know that Kiev cutlets are made from a whole chicken fillet, I always thought that from minced meat. And I also hear about cheese in the filling for the first time, in our cafeteria they put a piece of butter inside. As always, they save on customers. Now at least I will have an idea of ​​the real Kiev cutlets... I even want to cook it myself. I don't know if it will turn out as beautifully as in the pictures, but I'll try.

Alyona
Varya, in classic cutlets ah, in Kiev, the filling is made from butter and dill, and with cheese - this is already an improved version)))

Julia 03/25/15
I spent half a day with Kiev cutlets, but the result exceeded all expectations. It's just incredibly delicious! My boyfriend and I licked the plates to a mirror shine 🙂 Only for the future I want to ask: maybe it is worth stuffing less filling into the cutlets, otherwise the holes in the meat are very large.

Alyona
Julia, once I tried to put less filling, but it turned out not so tasty. The fact is that the filling in the cooking process turns into a sauce, which should be enough for the whole cutlet. And if there is not enough sauce, then the chicken will seem dryish and not so fragrant.

Sofi 04/07/15
Thank you, very tasty, only all the cutlets were eaten very quickly 🙂

Galina 04/12/15
Of course it's delicious, but very painstaking. I read and thought, why two chickens? you can take the breasts, but here the secret is in the bone. Thank you very appetizing, salivating already. maybe I will be worthy to cook.

Alyona
Galina, Kiev cutlets can be cooked without a bone, then it is enough to buy a few chicken breasts. It turns out no less tasty, but the time savings are significant)))

Kira 10/09/16
Cutlets are a real bomb.

Alexandra Petrovna 10/28/16
Already a couple of times I cooked Kiev cutlets according to your recipe. It is a little expensive, and you have to tinker with order, 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 cook cutlets for my family for the holiday. Just the right dish to sit, remember the past and all the good things. Thanks for the recipe and your work.


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www.good-menu.ru

Chicken Kiev

Chicken Kiev belongs to those wonderful dishes that are exquisite and available at the same time, requiring not so much money as time and effort. Treat your loved ones to Kiev cutlets - let it be a little declaration of love.

INGREDIENTS

  • chicken breasts - 2 pcs.
  • butter-140 g
  • flour - 60 g
  • bread crumbs - 140 g
  • egg - 2 pcs.
  • milk -100 ml
  • salt - 0.5 tsp.
  • black pepper - 0.5 tsp.
  • parsley - 20 g
  • vegetable oil - 300 ml

    • STEP-BY-STEP COOKING RECIPE

    Remove the skin from the chicken breasts. Place them with the inside facing up. Cut the fillets lengthwise and flatten each piece so that the filling fits.

    Cover the breasts with cling film and beat gently. Trim the white tendons in several places to prevent the patties from shrinking when frying.

    Chop the parsley very finely. Put it in a bowl, add butter room temperature... Salt. Mix thoroughly until smooth.

    Using two tablespoons, shape the oil and herbs filling. Put it in the freezer for 3-5 minutes so that the butter does not spread. Remove, put 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 an egg and milk and roll in breadcrumbs. Dip again in an egg with milk and roll again in breading.

    Preheat the oven to 200 ° C. Heat oil in a frying pan and fry the cutlets until golden brown, 5 minutes, then bring them to readiness in the oven for 10 minutes.

    www.gastronom.ru

    Chicken Kiev recipe

    Kiev cutlet recipe

    Today I am flying to Ukraine. Only 16 hours of painful flight, transfer in Germany and we'll see you, Kiev. 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 the well-cooked Kiev cutlet with crispy breading and delicious green butter.

    There is a myth that cooking it is not easy. But in fact, the main thing is just enough to wrap the butter in chicken fillet well, and make a good breading so that it does not run out during cooking. Now I will tell you everything in detail.

  • chicken breasts - 2 pcs
  • butter - 80 g
  • dill greens
  • ground black pepper
  • eggs - 2 pcs
  • milk - 2 tablespoons
  • bread crumbs - 150 g
  • flour - 100 g
  • refined vegetable oil - 500 ml

    • 1. First, prepare the butter for the filling. Finely chop the dill greens. Next, cut the salted butter into 2 sticks about 10 cm in length and roll in dill. If the oil is not salty, then you can wait until it becomes soft, salt, mix with dill, form butter cubes and wrap in film, cool and then use as directed

    2. Cut the chicken breast lengthwise not to the end, but open it like a book. Put the dense side down, salt and pepper. (If the fillet is large, you can cut off a small fillet from it, and also beat off, then first wrap green oil in a small fillet, and then in a large)

    3. Cover with cling film and beat off. This should be done carefully so that the meat is thin but remains intact without tears. Remove the cling film, put a piece of butter with dill in the middle.

    4. We wrap the meat so that the butter is inside and does not shine through anywhere. Beat eggs lightly with milk and a pinch of salt

    7. Heat the vegetable oil in a small saucepan that can hold the cutlet. Gently put the cutlet in the heated oil, it is desirable that the butter covers the entire surface of the cutlet. If not, just pour oil on the cutlet on top, 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 can quickly burn.

    8. Carefully remove the cutlet from the deep fat and place in a baking dish. Cook the second cutlet in the same way.

    That's all, the Kiev cutlet is ready. We serve with mashed potatoes and fresh vegetables... Enjoy your meal!

    Everything will be delicious. Release 11. Ether 01.12.13. How to cook a Kiev cutlet

    In this episode, you will learn how to cook the present restaurant dish - the Kiev's cutlets... Forget the crumbling chicken fillet and the butter splattered all over the kitchen! Today a professional cook Sergey Kalinin will reveal all the secrets of making juicy, aromatic, delicious cutlets with a golden crust. Help and learn how to cook Kiev cutlets with the host Nadezhda Matveeva will be a people's artist Pavel Zibrov... Also Sergey Kalinin will share the original recipe chicken roll with prunes and dried apricots.

    Today you will learn how to properly cook Kiev cutlets, the famous chef Sergey Kalinin will reveal all the secrets and subtleties of cooking this dish.

    You will find out the answers to the following questions:
    - how to properly process the chicken fillet so that it does not break and curl easily?
    - what ingredient will make the filling and meat juicy?
    - what needs to be added to the breading so that the cutlet turns out golden crust?
    - how to properly wrap butter in chicken fillet so that the cutlets do not fall apart in the pan?
    - what to add to the oil for frying so that the cutlet does not turn out to be 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 delicious chicken roll with prunes and dried apricots, which can be a great alternative fried cutlets in Kiev.

    See the following videos for full details.

    Everything will be delicious. Release 11. Ether 01.12.13. How to cook a Kiev cutlet. Part 1. Watch Online

    Traditional Kiev cutlet ("Everything will be delicious!")

    INGREDIENTS (for 4 servings)

  • Chicken fillet - 4 pcs.
  • Ground pepper - to taste
  • Vegetable oil for frying - 300 ml
  • Vodka - 50 ml

    • For green oil:

  • Butter - 200 g
  • Dill - 50 g
  • Crushed ice - to taste

    • For breading:

  • Breadcrumbs - 300 g
  • Starch - 100 g
  • Flour - 100 g
  • Eggs - 4 pcs.

    • COOKING METHOD

    Cooking green butter. Wash dill greens, dry and chop finely. Combine soft butter with dill and a pinch of salt and crushed ice... We mix. We spread the butter on cling film, form a bar and send it to the freezer for 15-20 minutes.

    Cut the frozen butter into bars 1 cm wide and 5-6 cm long.

    We make an incision along the chicken fillet and open it like a book. Fillets (large and small) are beaten between two layers of cling film.

    Salt and pepper the chicken fillet.

    Put frozen butter in the middle of a large fillet. Cover with small fillets. Wrap the oil 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 the other two bowls. Add starch to the breadcrumbs.

    Breaded cutlets in flour, dip in beaten eggs, roll in breadcrumbs. We repeat the whole process again.

    We send the breaded Kiev cutlets to the freezer for a few minutes.

    Heat vegetable oil in a deep frying pan. Add 50 ml of vodka. Fry the Kiev cutlets until golden brown 2-3 minutes on each side, pouring hot oil from a frying pan on it.

    Then we transfer the cutlets to a baking dish. We put in an oven preheated to 180 degrees and bring to readiness for about 10 minutes.

    Roll "Amber" ("Everything will be delicious!")

    INGREDIENTS (for 4-6 servings)

  • Chicken fillet - 3 pcs.
  • Garlic - 1 clove
  • Green onions - 50 g
  • Walnuts - 50 g
  • Dried apricots - 10 pcs.
  • Prunes - 10 pcs.
  • Salt to taste
  • Ground black pepper - to taste

    • For the sauce

  • Lemon (juice) -? PC.
  • Mustard beans - 50 g
  • Olive oil - 1 tbsp l.

    • COOKING METHOD

    We beat the chicken fillet, pepper, salt.

    Soak dried apricots and prunes separately in warm water.

    Cooking minced meat for a roll: cut into feathers green onions, chop the garlic, dried apricots, prunes, add chopped nuts.

    Put the chicken fillet on cling film.

    Put the filling for the chicken roll on the wide edge of the fillet. We wrap the roll with cling film, hiding the edge of the fillet in the middle.

    We spread the roll on a form greased with vegetable oil. Add 3-4 tbsp to the form. l. water.

    Cover the form with foil, bake in the oven for 20 minutes. Remove the foil, grease the roll with sauce (mustard mixed with lemon juice and olive oil).

    Bake for another 10 minutes until golden brown.

    See also the video of cooking chicken Kiev and chicken roll ("Everything will be delicious!").

INGREDIENTS

  • Pork fillet and beef fillet - 500 g
  • Stale loaf - 100 g
  • Cream - 30 ml
  • Onions - 1 pc.
  • Egg - 1 pc.
  • Breadcrumbs - 100 g
  • Vegetable oil - 100 ml

COOKING METHOD

Grind the chopped meat in a large-cell meat grinder twice. Add the onion during the second grinding. Add the loaf soaked in cream, salt and pepper to the minced meat.

Knead the minced meat thoroughly, and then beat it off.

We make cutlets from minced meat, grease them with slightly beaten egg white, bread in breadcrumbs.

For the second and third types of breading, mix in equal proportions bread crumbs with sesame seeds or oat flakes... Fry cutlets in a preheated skillet with a thick bottom and high sides in oil.

Poultry cutlets ("Everything will be delicious!")

INGREDIENTS

  • Turkey breast - 200 g
  • Chicken thighs - 300 g
  • Bow -1 pc.
  • Garlic - 1 pc.
  • Bread - 100 g
  • Egg - 1 pc.
  • Milk - 30 ml
  • Lard - 150 g

COOKING METHOD

Grind the meat, bacon and onion in a meat grinder with a medium wire rack. Add potatoes shabby on a fine grater and bread soaked in milk to the minced meat.

Salt everything. Pepper, mix thoroughly.

Breaded cutlets in flour.

Fry quickly for 1-2 minutes on each side in a hot pan.

We shift the cutlets into a saucepan, add boiling water.

Simmer the cutlets under the lid over low heat.

Chopped chicken breast cutlets ("Everything will be delicious!")

INGREDIENTS

  • Chicken breast - 1 pc.
  • Onions - 1 pc.
  • Egg - 1 pc.
  • Sour cream - 2 tablespoons
  • Flour - 100 g

COOKING METHOD

Chop the meat and onion into small pieces with a knife. Add the egg yolk, flour, sour cream, salt and pepper.

We mix everything and fry in a pan like pancakes.

See also the video of cooking("Everything will be delicious!").

Alla Kovalchuk told how to cook hearty and delicious cutlets for the whole family from the cheapest fish.

Preparation

Place a pot of water on a fire. Peel the guster of scales and entrails and put it in boiling water for 2 minutes.

Throw the boiled fish in a colander and remove the meat from it. Cut the crust off the loaf and pour the milk over the pulp for 5 minutes.

Peel the onion and cut into 4 pieces. Grind lard, fish meat, onion and pulp in a meat grinder.

Salt the chopped ingredients, add 2 yolks and mix with your hands until smooth.

Cover the minced meat with cling film and refrigerate for 10 minutes. Preheat a skillet and pour oil into it. Peel the garlic, crush 2 wedges and fry them in a pan.

Remove the garlic from the pan. Form patties and roll in flour. Fry fish cakes 4 minutes on each side. Place the finished cutlets on a plate lined with paper towels.

Not everyone can get juicy, tender, aromatic and incredibly tasty cutlets. For some, they are very fried, for others they fall apart or turn out to be dry and tasteless. The consummate culinary specialist will reveal everything the secrets of making perfect cutlets... Together with the presenter Nadezhda Matveeva, the singer and TV presenter will learn all the subtleties of cooking this dish Olga Tsibulskaya.

To twist the meat in a meat grinder, add onions, roll in breadcrumbs and fry - it would seem that there is nothing easier than making delicious homemade cutlets. However, among housewives, cutlets often disintegrate during frying and, as a result, look completely unpresentable. Therefore, in this issue, Sergei Kalinin, who twisted more than one hundred 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 the usual meat cutlets are not given to her in any way - they will crumble, then they burn, then they come out too dry.

“Not so long ago I had an argument with one of my friends,” says Olya. - She's such a business woman, she thinks that a woman should not stick around the stove and so on ... I, on the contrary, think that a woman should equip her life and watch over the hearth, as they say. They argued, as usual, heatedly. And as luck would have it, this evening I once again tried to cook cutlets. And they fell apart! A friend tried it, said nothing, and soon invited me to her place and fed me such cutlets! And so she said with irony - this is how real feminists prepare real cutlets. How could I survive this? And I started experimenting at home. But to make such cutlets, as the friend had, did not work out. And very, very necessary. It's a matter of principle! "

So which portion of the meat is best used for cutlets? What ingredient added to minced beef and pork will make the patties too dense and firm? What kind of bread should I take to make minced meat? What is needed to keep the meat in the cutlet juicy during frying? What color does a well-fried cutlet have inside?

You will receive answers to all these questions in the next video, and see the recipes below.

Everything will be delicious. Release 16. Ether from 12/21/13. Watch online

For cooking classic pork and beef cutlets you will need:
pork and beef - 500 gr
stale loaf - 100 gr
cream - 30 ml
onion - 1 piece
egg - 1 pc
bread crumbs - 100 gr
vegetable oil - 100 ml
Chop the chopped meat in a meat grinder with a large wire rack twice. Add the onion during the second grinding. In ground chopped meat add the loaf previously soaked in cream, salt and pepper. Mix the minced meat thoroughly and then beat off.
Make cutlets from minced meat, grease them with slightly beaten egg white and roll in breadcrumbs.

For the second and third types of breading, mix in equal proportions bread crumbs with sesame seeds or oatmeal.

Fry cutlets on vegetable oil in a preheated skillet with a thick bottom and high sides.

For cooking poultry cutlets you will need:
turkey breast - 200 gr
chicken thighs - 300 gr
onion - 1 piece
garlic - 1 pc
potatoes - 1 pc
loaf - 100 gr
milk - 30 ml
egg - 1 pc
lard - 150 gr

Grind the meat, bacon and onion in a meat grinder with a medium wire rack. Add potatoes chopped on a fine grater and bread pre-soaked in milk into the minced meat. Salt and pepper everything and mix thoroughly.

Form patties and bread in flour. Fry them quickly for 1-2 minutes on each side in a preheated pan. Then transfer to a saucepan, add boiling water. Simmer cutlets covered over low heat.

For chopped cutlets you will need:
chicken breast - 1 pc
onion - 1 piece
egg - 1 pc
sour cream - 2 tablespoons
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 preheated pan like pancakes.