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How many minutes are fried cutlets in Kiev. The most delicious Kiev cutlets: a step-by-step cooking recipe with a photo

Juicy and delicious meatballs in Kiev differ from traditional ones in that they are prepared not from minced meat, but from beaten chicken fillet. Biting the tender fragrant cutlet you discover inside butter from various additives- herbs, mushrooms, boiled eggs and grated cheese. In the most “correct” cutlets, a chicken bone sticks out on the side, on which they put a papillot so as not to burn their hands. And of course, the most important thing is how to learn how to make chicken Kiev at home so that they have a crispy crust and tender juicy pulp. It is quite real and will not take much time. Let's try!

Butter filling for Kiev cutlets

First we make the filling, and then we do the meat - this is one of the cooking rules. Since the base of the filling is butter, remove it from the refrigerator and let it thaw until it becomes soft. For the filling, it is better to take very high-quality oil with 82.5% fat content: the better the oil, the more tender and tastier the cutlets.

It is no coincidence that butter for the filling is called green - we will need fragrant greens. Grind dill, parsley, cilantro and mix with butter, add grated hard cheese to the mass, salt and form thick sausages. It is best to do this as quickly as possible so that the butter does not start to melt. For 80 g of butter, take 8 g of cheese and a bunch of dill - from this amount of products you will get 4 sausages. Or you can just roll the pieces of butter in chopped dill. take away green oil in the freezer and take care of the meat.

The best meat for Kiev cutlets is chicken breast

They make cutlets from chicken fillet, that is, from chicken breast, and since the chicken has two breasts, you get two cutlets. For this reason, they are considered a delicacy, because to fry four, six, eight cutlets, you need several chickens. However, now you can easily buy chicken breast in the store, but if you want to cook classic cutlet with a bone, then you have to buy a whole carcass. And now we will prepare the meat for the Kiev cutlet, step by step recipe this process will help you figure out how to properly cut and beat the fillet.

1. Rinse the chicken well, lay it on its back, remove the skin from the meat and make a deep cut along the keel bone, which runs vertically in the middle of the breast. Help yourself on the other side by flipping the fillet and making a cut on both sides.

2. When carving the breast, leave the wings if you plan to cook a classic chicken Kiev. From a ready-made chicken breast bought in a store, a cutlet will turn out without a bone - this is also delicious, although it looks more like a roll.

3. So, you cut out the breasts with wings, and now remove two fragments from the wings, leaving only the humerus, which is firmly attached to the sternum by tendons.

4. Clean the humerus from the meat, using a sharp knife, and remove the joints at the ends. Now future cutlets resemble a leg with a bone - that's how they should look.

5. You probably know that the composition of the chicken breast includes large and small fillets, and now you have to separate them from each other with scissors or a knife. For cooking cutlets, both parts are useful to us.

6. Wrap large and small fillets in cling film and gently beat with the flat side of the mallet until you get a cake 4-5 mm thick. If you beat the fillet with the serrated side, you will get minced meat, so it's best not to try. If you overdid it a little and holes appeared in a thin layer of meat, it’s not scary, you can close them with another fillet, and when you dip the cutlet in batter and fry it, the “defective” places will generally become invisible.

We make rolls, bread cutlets

The main thing is to do everything right. Wrap the butter-cheese sausage in a small roll sprinkled with salt in the form of a tight roll, salt the large fillet, place the roll in the middle and wrap again. Another way to form cutlets is that a piece of butter is laid out in the middle of a large fillet, covered with a small fillet, and then twisted into a roll, like cabbage rolls.

Try to make the product tight and dense enough to protect the oil from leakage, for this, remember the cutlet in your hands, giving it the desired shape. And now slightly moisten the surface of the fillet with water, roll in flour and remember a little more - the edges of the meat should stick together, then the cutlet will get appetizing look. Dip prepared foods in batter, which is made from 2 eggs beaten with 1 tbsp. l. flour and a pinch of salt, and roll in breadcrumbs. You can add a little milk to the batter - for tenderness and airiness. And now continue to work on the shape of the patty - it should be perfectly smooth, beautiful, resembling an ellipse. Then repeat the procedure with batter and breading again - double breading does not allow the oil to leak out and creates a crispy golden brown, which is an attribute of Kiev cutlets.

How to fry chicken Kiev

Lightly blot the pieces with a paper towel to remove excess moisture, otherwise the oil will sizzle and splatter. Fry cutlets in a large amount of hot vegetable oil, brought to the boiling temperature - bubbles must appear in it. You can fry in a deep fryer or in a pan - until a beautiful golden color, which will take about 3 minutes on each side. It is not recommended to fry longer, otherwise the rolls will burn easily - you still have to bring the Kiev cutlets to readiness in the oven.

So, after frying in a pan, cover the baking sheet baking paper put it on him meat rolls and bake for 15 minutes in an oven preheated to 180-200 ° C. The readiness of the cutlets is easy to check - carefully cut them, if juice starts to flow from the pulp, the dish is ready!

And one more subtlety - before serving the cutlets on the table, pierce them with a fork so that the steam comes out, otherwise hot oil will squirt out of them when biting. Kiev cutlets can be served with baked vegetables, mushrooms, crumbly rice or potatoes. It's extraordinarily delicious!

Five secrets of cooking Kiev cutlets

Secret 1. Cut the chicken fillet only from the thickened edge - this way the process will go faster and you will not cut through it.

Secret 2. If you remove the tendons from the fillet, the cutlets will turn out more tender and softer. Some cooks recommend cutting them a little in several places so that the cutlets do not shrink when frying.

Secret 3. Add to breadcrumbs some spices and dried herbs, and Kiev cutlets will delight you with new tastes and aromas.

Secret 4. Wrap the cutlets in cling film and put them in the freezer for 10 minutes before breading. In this case, the oil will harden and will not flow out during the "sculpting" process. Some housewives put cutlets for 10 minutes in the freezer and after breading.

Secret 5. If you do not have time, and the guests are already on the doorstep, you can simplify using minced chicken. Make a minced meat cake, put the butter filling inside, and then wrap the cutlet with a roll.

Pork Kiev cutlet

This, of course, is not a classic, but it is also very tasty. Take 400 g pork tenderloin or any part of the carcass without fat and fat. Make a filling with 100 g of softened butter, 2 cloves of minced garlic, a finely chopped bunch of parsley and dill, a pinch of salt. Put the butter on cling film, form sausages and put in the freezer.

Cut the meat into layers about 0.5-0.7 cm thick, beat with a hammer, but carefully so as not to tear it. Rub the meat with salt and pepper, make a batter of 2 eggs, salt and spices, beat well and remove the butter sausage from the freezer. Cut it into pieces, put on meat cakes and twist them into tight rolls. Roll cutlets in flour, dip in eggs, and then in breadcrumbs mixed with spices for meat. Double or triple breading and fry the patties in oil, making sure they float in it. Heat the oil, and then reduce the heat to a minimum and fry the cutlets for 3 minutes on each side. You can let the cutlets bake in the oven or serve them immediately with a fragrant side dish!

Chicken Kiev: Mexican Recipe

This dish is great for winter, because its spicy heat pleasantly warms and does not freeze. For the filling, mix 5 tbsp. l. butter, 3 tbsp. l. cubes hard cheese, 2 tbsp. l. finely chopped canned pepper chili, 2 tsp dried onion and ½ tsp. salt. Roll into balls and freeze them.

As a breading, Latin American gourmets use crushed crackers - you will need 1 cup cheese crackers and 1½ tsp. taco seasonings. It contains paprika, oregano, cumin, chili, cayenne, garlic, dried onion and basil, so you can make your own.

Gently beat 6 chicken breasts, approximately 160-170 g, with a hammer. Put a ball of butter on each chicken tortilla, roll, dip in melted butter, roll in cracker breading and secure the rolls with toothpicks. Put them in a bowl microwave oven and bake for 15 minutes at high power, and then remove the toothpicks. The inhabitants of Latin America do not claim to be the author of Kiev cutlets, but they treat this dish very reverently.

Any sauce can be prepared for cutlets - mushroom, milk, cheese, tomato, garlic, vegetable, fruit and berry. The taste of cutlets will improve, and the dish will look very bright, original and spectacular, and loved ones will certainly express admiration for your culinary skills!



Juicy and tasty cutlets in Kiev differ from traditional ones in that they are prepared not from minced meat, but from beaten chicken fillet. Biting into a tender fragrant cutlet, you find butter inside with various additives - herbs, mushrooms, boiled eggs and grated cheese. In the most “correct” cutlets, a chicken bone sticks out on the side, on which they put a papillot so as not to burn their hands. And, of course, the most important thing is how to learn how to make Kiev cutlets at home so that they have a crispy crust and tender juicy pulp. It is quite real and will not take much time. Let's try!

Butter filling for Kiev cutlets



First we make the filling, and then we do the meat - this is one of the rules for cooking chicken Kiev. Since the base of the filling is butter, remove it from the refrigerator and let it thaw until it becomes soft. For the filling, it is better to take very high-quality oil with 82.2% fat content, the better the oil, the more tender and tastier the cutlets.

It is no coincidence that butter for the filling is called green - you will need fragrant greens. Grind dill, parsley, cilantro and mix with butter, add grated hard cheese to the mass, salt and form thick sausages. It is best to do this as quickly as possible so that the butter does not start to melt. For 80 g of butter, take 8 g of cheese and a bunch of dill - from this amount of products you will get 4 sausages. Or you can just roll the pieces of butter in chopped dill. Put the green butter in the freezer and get on with the meat.

The best meat of Kiev cutlets is chicken breast



They make cutlets from chicken fillet - that is, from chicken breast, and since the chicken has two breasts, you will get two cutlets. For this reason, they are considered a delicacy, because in order to fry 4,6,8 cutlets, you will need several chickens. However, now you can easily buy chicken breast in the store, but if you want to cook a classic cutlet with a bone, you will have to buy a whole carcass. And now let's prepare the meat for the Kiev cutlet, a step-by-step recipe for this process will help you figure out how to properly cut and beat the fillet.

1. Rinse the chicken well, lay it on its back, remove the skin from the meat and make a deep cut along the keel bone, which runs vertically in the middle of the breast. Help yourself on the other side by flipping the fillet and making a cut on both sides.

2. When carving the breast, leave the wings if you plan to cook a classic chicken Kiev. From a ready-made chicken breast bought in a store, a cutlet will turn out without a bone - this is also delicious, although it looks more like a roll.

3. So, you cut out the breasts with wings, and now remove two fragments from the wings, leaving only the humerus, which is firmly attached by tendons to the sternum

4. Clean the humerus from the meat, using a sharp knife, and remove the joints at the ends. Now future cutlets resemble a leg with a bone - that's how they should look.

5. You probably know that the composition of the chicken breast includes large and small fillets, and now you have to separate them from each other with scissors or a knife. For cooking cutlets, both parts are useful to us.

6. Wrap large and small fillets in cling film and gently beat with the flat side of the mallet until you get a cake 4-5 mm thick. If you beat the fillet with the serrated side, you will get minced meat, so it's best not to try. If you overdid it a little, and holes appeared in a thin layer of meat - it’s not scary, you can close them with another fillet, and when you dip the cutlet in batter and fry it, the “defective” places will generally become invisible.

We make rolls, bread cutlets



The main thing is to do everything right. Wrap the butter-cheese sausage in a small roll sprinkled with salt in the form of a tight roll, salt the large fillet, place the roll in the middle and wrap again. Another way to form cutlets is that a piece of butter is laid out in the middle of a large fillet, covered with a small fillet, and then twisted into a roll, like cabbage rolls.

Try to make the product tight and dense enough to protect the oil from leakage, for this, remember the cutlet in your hands, giving it the desired shape. And now lightly moisten the surface of the fillet with water, roll in flour and remember a little more - the edges of the meat should stick together, then the cutlet will take on an appetizing look. Moisten semi-finished products in batter, which is made from two eggs beaten with 1 tbsp. l. flour and a pinch of salt, and roll in breadcrumbs. You can add a little milk to the batter - for tenderness and airiness. And now continue to work on the shape of the patty - it should be perfectly smooth, beautiful, resembling an ellipse. Then repeat the procedure with batter and breading again - double breading does not allow the oil to leak out and creates a crispy golden crust, which is an attribute of Kiev cutlets.

How to fry chicken Kiev



Lightly blot the pieces with a paper towel to remove excess moisture, otherwise the oil will sizzle and splatter. Fry the cutlets in a large amount of hot vegetable oil, brought to a boiling point - bubbles must appear in it. You can fry in a deep fryer or in a pan - until a beautiful golden color, which will take about 3 minutes on each side. It is not recommended to fry longer, otherwise the rolls will burn easily - you still have to bring the Kiev cutlets to readiness in the oven.

So, after frying in a pan, cover a baking sheet with baking paper, put meat rolls on it and bake for 15 minutes in an oven preheated to 180-200 ° C. The readiness of the cutlets is easy to check - carefully cut them, if juice starts to flow from the pulp, the dish is ready!

And one more subtlety - before serving the cutlets on the table, pierce them with a fork so that the steam comes out, otherwise hot oil will squirt out of them when biting. Chicken Kiev can be served with baked vegetables, mushrooms, crumbly rice or potatoes. It's extraordinarily delicious!

Five secrets of cooking Kiev cutlets



Secret 1. Cut the chicken fillet only from the thickened edge - this way the process will go faster and you will not cut through it.

Secret 2. If you remove the tendons from the fillet, the cutlets will turn out more tender and softer. Some cooks recommend cutting them a little in several places so that the cutlets do not shrink when frying.

Secret 3. Add some spices and dried herbs to the breadcrumbs, and the chicken Kiev will delight you with new tastes and aromas.

Secret 4. Wrap the cutlets in cling film, and put them in the freezer for 10 minutes before breading. In this case, the oil will harden and will not flow out during the "sculpting" process. Some housewives put cutlets for 10 minutes in the freezer and after breading.

Secret 5. If you do not have time, and the guests are already on the doorstep, you can simplify the recipe for chicken Kiev using minced chicken. Make a minced meat cake, put the butter filling inside, and then wrap the cutlet with a roll.

Pork Kiev cutlet



This, of course, is not a classic, but it is also very tasty. Take 400 g of pork tenderloin or any part of the carcass without fat and fat. Make a filling with 100 g of softened butter, 2 cloves of minced garlic, a finely chopped bunch of parsley and dill, a pinch of salt. Put the butter on cling film, form sausages and put in the freezer.

Cut the meat into layers about 0.5-0.7 cm thick, beat with a hammer, but carefully so as not to tear it. Rub the meat with salt and pepper, make a batter of 2 eggs, salt and spices, beat well and remove the butter sausage from the freezer. Cut it into pieces, put on meat cakes and twist them into tight rolls. Roll cutlets in flour, dip in eggs, and then in breadcrumbs mixed with spices for meat. Double or triple breading and fry the patties in oil, making sure they float in it. Heat the oil, and then reduce the heat to a minimum and fry the cutlets for 3 minutes on each side. You can let the cutlets bake in the oven or serve them immediately with a fragrant side dish!

Chicken Kiev: Mexican Recipe



This dish is great for winter, because its spicy heat pleasantly warms and does not freeze. For the filling, mix 5 tbsp. l. butter, 3 tbsp. l. hard cheese cubes, 2 tbsp. l. finely chopped canned chili peppers, 2 tsp. dried onion and 0.5 tsp. salt. Roll into balls and freeze them.

As a breading, Latin American gourmets use crushed crackers - you will need 1 cup of cheese crackers and 1.5 tsp. taco seasonings. It contains paprika, oregano, cumin, chili, cayenne, garlic, dried onion and basil, so you can make your own.

Gently beat 6 chicken breasts, approximately 160-170 g, with a hammer. Put a ball of butter on each chicken tortilla, roll, dip in melted butter, roll in cracker breading and secure the rolls with toothpicks. Put them in a microwave-safe dish and bake for 15 minutes on high power, and then remove the toothpicks. The inhabitants of Latin America do not claim to be the author of Kiev cutlets, but they treat this dish very reverently.

You can cook any mushroom, milk, cheese, tomato, garlic, vegetable, fruit and berry sauce for cutlets. The taste of cutlets will improve, and the dish will look very bright, original and spectacular, and loved ones will certainly express admiration for your culinary skills!

The popularity of Kiev cutlets knows no culinary boundaries. This dish is prepared in canteens, cafes and restaurants, and not only of Slavic origin. Chicken Kiev is available to the French and Americans, however, already in their national variations.

How is this branded hot dish prepared? Certainly from a beaten chicken fillet, rolled into a cutlet, rolled in an egg, and then in breadcrumbs. Definitely stuffed with butter. IN classic version Chicken Kiev on the bone is first fried in a frying pan in vegetable oil, and then sent to the oven for baking. The authors of the site Quick Recipes» have prepared delicious options for cooking chicken Kiev for every taste. You can find a recipe for Kiev cutlets stuffed with mushrooms or cheese. Cook them in a skillet or oven. Each option will be excellent. Choose and act!

Ingredients:

  • butter 40 g;
  • parsley 1 tablespoon;
  • sweet paprika ¼ tsp;
  • Salt 1 pinch;
  • ground black pepper 1 pinch;
  • garlic 1 clove;
  • gouda cheese 20 g;

Breading:

  • flour 200 g;
  • egg 2 pcs.;
  • breadcrumbs 300 g;
  • refined vegetable oil 300 g;
  • salt 1 pinch;
  • Basic chicken breasts 1 pc.;
  • Salt 4 pinches;
  • ground black pepper 4 pinches.


Cooking method:

Divide the chicken breast into two fillets, cutting along the bone. Then cut each fillet lengthwise with a sharp knife. The result is 4 fillets. Beat each half of the fillet thoroughly with a hammer, almost to a transparent look. Salt and pepper.

Leave butter at room temperature for 40 minutes. When it softens, add herbs, salt, pepper, grated garlic on a fine grater, and paprika to it and mix well with a fork. Cheese cut into small cubes.

Now we put a small piece of cheese and a small lump of butter on the beaten breast. We roll it well into a roll so that there are no gaps.

We're preparing the pancake. To do this, pour flour into a plate, breadcrumbs into another plate, beat two eggs with salt with a fork. We roll our rolls first in flour, then in an egg, then in breadcrumbs, then again in an egg and in breadcrumbs.

Pour vegetable oil into a ladle, about 3 cm high. And fry our plump sausages slightly, until lightly browned, first on one side, then on the other. So that our “shell” grabs.

We spread the cutlets in a baking dish, and put in the oven for 15 minutes at a temperature of 190 degrees. Serve hot as independent dish or with a vegetable side dish. Bon Appetit.

Chicken Kiev recipe in the oven

Ingredients:

  • Chicken breast (large) - 1 pc.;
  • Butter - 50 g;
  • Chicken egg - 1 pc.;
  • Breadcrumbs - to taste;
  • Salt - to taste;
  • Hard cheese - 30 g;
  • Black pepper (ground) - to taste;
  • Garlic - to taste;
  • Dill (fresh) - to taste.


Cooking method:

Divide the chicken breast into two parts. Cut the halves lengthwise. It turned out four flat chicken fillets, just like four cutlets. The fillet must be beaten off with a small hammer. Cover the chicken with cling film first.

While you're beating the breast, ask your helpers to grate the garlic cheese and chop the dill, or do it yourself. Mix cheese, garlic and herbs with butter. Add salt. Roll a tourniquet or flat sausage out of butter and cheese. Freeze it in cling film or a plastic bag.

Salt and pepper the chop on both sides. Place a piece of butter on the edge of the chop. Roll the chop into a roll with wet hands. Do the same with the remaining chicken pieces. Whisk the chicken egg. Dip the rolls first in the egg.

Then into breadcrumbs. Then a second time in the egg and again in the breading. Shape the rolls into a cone-shaped chicken Kiev. For convenience, the palms need to be folded like a boat. Grease a mold or skillet with butter. Place the breaded cutlets in the mold.

Send to the oven, preheated to 220 ° C, for 40-60 minutes. Serve "crunchy queens" to festive table as a main hot dish. In the restaurant menu, Kiev cutlet comes with a side dish of fried or boiled potatoes with peas or greens.

Kiev cutlets with cheese and mushrooms

Ingredients:

  • Chicken fillet - 400 g (two "halves");
  • Processed cream cheese - 1/2 pc.;
  • Fresh oyster mushrooms - 150 g;
  • Chicken egg - 1 pc.;
  • Garlic - 2 cloves;
  • Butter - 80 g;
  • Milk - 1 tbsp. l.;
  • Ground red pepper - 1/4 tsp;
  • Ground black pepper - 1/4 tsp;
  • Salt;
  • Vegetable oil - 300 ml;
  • Wheat breading - 80 g;
  • Flour - 80 g;
  • Parsley and dill - 3 sprigs.

Cooking method:

Melt a cube of butter (40 g) in a well-heated pan. Pour the sliced ​​mushrooms into the melted butter and start frying. When the mushrooms are lightly browned and have absorbed most of the fragrant oil, you can add a little water so that small pieces do not stick to the pan. Salt sparingly.

While the oyster mushrooms are cooking, finely chop the greens. Mix creamy flavored oyster mushrooms with herbs. Pass 2 garlic cloves through a manual garlic press. Divide the chicken fillet into 2 parts. Cut each slice into 4 portions. Try to keep the pieces roughly the same shape and thickness.

Beat the fillets with a kitchen hammer. The meat should be thin, but not torn. Grate half of the frozen cheese on a fine grater. Add it to the bowl of savory mushrooms and stir.

Put the stuffing on each broken piece of meat. Also add a small slice of butter for additional lubrication of the chicken cutlet.

Wrap the filling in the fillet, tucking the edges under the bottom of the patty. Pepper each Kiev cutlet with two types of pepper and salt. Roll the cutlets in flour on all sides.

In a separate bowl, beat with a fork a raw egg by adding one tablespoon of milk to it. Beat until small bubbles appear and the yolk is completely dissolved. Dip each patty in the egg and milk mixture, and then in the breading.

Pour enough oil into a small frying pan so that the cutlet sinks in it to the middle. Start frying over medium heat. Turn the patties constantly with a spatula so they brown on all sides. Ready cutlets in Kiev with oyster mushrooms and processed cheese you can put it first on a paper napkin, and then on a plate. Serve hot.

Chicken Kiev meatballs

Ingredients:

  • 650–700 g chicken meat(fillet and chicken legs);
  • 3–5 st. spoons of cream or milk;
  • salt, freshly ground pepper mixture;
  • 350-400 ml of vegetable oil.
  • 100–140 g butter;
  • a bunch of dill;
  • 2-3 cloves of garlic (optional)

Breading:

  • 2–3 eggs;
  • 2–3 tbsp. spoons of cream or milk;
  • 5–7 art. spoons of flour;
  • 1.5-2 cups white breadcrumbs.

Cooking method:

The most convenient (and cheaper) is when we take a whole chicken weighing 1.2–1.4 kg and cut it ourselves, then we use the meat of the breasts and legs for minced meat, and the rest for the broth. We pass the meat twice through the fine grate of the meat grinder.

Minced meat turns out to be approximately 650–700 g. We knead it together with salt, a freshly ground mixture of peppers, the addition of cream or milk (such minced meat is usually very thick) for juiciness, and do not forget to beat it off.

Divide the minced meat into equal portions, roll balls out of them. Every meat ball turn into a cake, on which we put frozen green butter and seal the cutlet so that the seam is not noticeable. We either prepare the butter in advance, or simply put a frozen piece of it into the cutlet along with chopped dill.

Dip the patties in flour, then dip in eggs beaten with cream, and then coat in breadcrumbs. Kiev cutlets require a rather thick crust so that the filling does not leak out, so we repeat the last 2 operations again, i.e., dip into eggs and properly, tightly, without gaps, roll in breadcrumbs

We fry the cutlets either in a deep fryer or in a pan: pour enough oil so that it is above the middle of the thickness of the cutlets, give the oil time to overheat, reduce the heat to medium-high, put the cutlets in a couple of minutes and fry for 2.5–3 minutes each side .

Kiev cutlets classic recipe

Ingredients:

  • Butter 140 g;
  • Chicken 1.2 kg;
  • Parsley 20 g;
  • Salt ½ teaspoon;
  • Chicken egg 2 pieces;
  • Milk 100 ml;
  • Wheat flour 60 g;
  • Breadcrumbs 140 g;
  • Vegetable oil 300 ml.

Cooking method:

How to cook chicken Kiev: cut the chicken so as to get two breast fillets along with the humerus on the leg. Remove skin. Put the fillet with the inside up, cut from the middle along both sides, put the halves so that the filling fits, and gently beat off. Trim the white tendons so that the cutlets do not shrink.

In a bowl, combine chopped parsley, oil and salt, mix thoroughly until combined. homogeneous mass. Divide the mixture into two parts, shape and put in the freezer for 3-5 minutes. Then put on the fillet and tightly wrap the cutlet, put it back in the freezer for 3-5 minutes.

In a bowl, combine eggs and milk and beat. Roll cutlets in flour, then in mixture. Then roll in the breadcrumbs, then in the mixture, then again in the breadcrumbs. Take it carefully.

Pour oil into a frying pan and heat to 200 degrees. Preheat the oven to 200 degrees. Deep-fry the cutlets until golden brown (about 5 minutes), then bring to readiness in the oven for 10 minutes. Pat dry with a paper towel before serving.

Chicken Kiev fried in a pan

Ingredients:

  • Chicken breast (without skin) - 2 pcs.;
  • Butter - 50 g;
  • Hard cheese - 50 g;
  • Vegetable oil - for frying;
  • Fresh greens - to taste;
  • Salt - to taste;
  • Chicken egg - 1 pc.;
  • Breadcrumbs - 200 g.

Cooking method:

Chicken breast for Kiev cutlets should be skinless. The breast should be cut into thin flat pieces. Beat off with a hammer with small notches or the back side. Breast chops must be salted on both sides. Put frozen butter cubes in the middle.

Pre-butter must be mixed with grated cheese, herbs and salt. Mix and place on cling film. Wrap in a sausage and freeze, then cut into cubes.

We wrap the chops in mini-rolls, giving the shape of cutlets. For convenience, I recommend moistening the hands with water. First, we bathe the cutlets in chicken egg, whipped with a fork. Next, in breadcrumbs. Breaded Kiev cutlets will be sent to the freezer for 10 minutes.

At this time, heat up the frying pan. Let's add sunflower oil. Place the Kiev cutlets in the pan. Fry over medium heat from below.

Turn over and immediately turn off the heat. Fry on the other side. Cover the lid of the pan. Continue frying Kiev cutlets in a closed pan for at least 20 minutes. Heating mode - from medium to minimum. Cutlets should not burn, but should be ruddy.

How to fry frozen chicken Kiev

Frozen Kiev meatballs are in great demand.


The most delicious cooking method is pre-frying, and then baking in the oven. If you read the recipe to the end, you will learn how to fry meatballs in Kiev semi-finished products in a delicious way.

We get frozen meatballs. Lay out on a flat surface. Cutlets should be slightly defrosted at room temperature.

Heat up the pan well. Pour vegetable oil. The oil must be heated. We spread the semi-finished products in boiling oil. If necessary, we correct the bends of the cutlets between the palms.

Cutlets are quickly fried from below. Carefully flip over with a spatula and fry on the other side. We take a baking sheet with sides. Cover with foil. We spread our ruddy cutlets on a baking sheet. They need to be brought to readiness in the oven at a temperature of 230 ° C.

tender and juicy cutlet in Kiev will decorate any family dinner or festive celebration. Famous all over the world, it is easy to prepare and even faster to eat. Remember there are no many cutlets! Cook for fun!

A great option for a dish for every day or holidays - chicken Kiev - is prepared quite simply.

The ways of cooking chicken Kiev and the history of the origin of such dishes vary, so you can experiment and serve something new on the table every time.

Who invented Kiev cutlets? One of the most common versions refers this dish to french cuisine. It is believed that the author of the recipe was Nicolas Appert.

Some believe that the dish was originally prepared in St. Petersburg, and the history of Kiev cutlets with butter and meat on the bone is connected with Kiev cuisine.

The calorie content of chicken Kiev per 100 grams is an average of 245 calories. But, depending on the recipe chosen, this indicator will be different.

Let's see a few step-by-step recipes for cooking Kiev cutlets with a photo - and choose the best ones.

Kiev cutlets: a step by step recipe with a photo

See what they write on Wikipedia about Kiev cutlets:


Chicken Kiev: Wikipedia

Classic way

Let's start with the classic recipe for chicken Kiev step by step. You will need up to 0.9 kg of chicken fillet, a package of butter, two eggs, breadcrumbs, three large spoons of flour, as well as salt, pepper and herbs.

How to cook cutlets in Kiev? Wait for the butter to melt a little, remember it with a fork, pepper, salt and add herbs. This mass should be stirred - and blinded into small balls. Place them in the cold for five minutes.

Clean the fillet from tendons and bones and beat with a hammer. After cooking, spread the butter filling over the meat. Make sure that the fillet is whole, otherwise the filling will spread during cooking. Put the formed cutlets in the cold for a few minutes.

Mix eggs with milk - and beat thoroughly. Remove lightly frozen cutlets, pepper, roll in flour - and dip in the milk mixture. After that, roll them a couple of times in breadcrumbs for breading.


The Kiev's cutlets: classic recipe with photo

Now fry the cutlets in a skillet or deep fat for a few minutes. It is also advisable to fry the chicken Kiev in the oven: put them in the oven for 15 minutes.

Video about cooking chicken Kiev according to an easy and simple recipe:

Fillet and cheese cutlets

One more delicious option cooking such a dish - a recipe for Kiev cutlets from chicken breast and cheese. To create chicken Kiev cutlets, you will need a breast, four pinches of salt and ground pepper, about forty grams of soft butter, herbs, paprika, a little more salt for the filling, twenty grams of gouda cheese, a clove of garlic, two eggs, two hundred grams of flour , a little salt for breading, three hundred grams of crackers and three hundred grams of oil for frying.

How to make cutlets in Kiev with cheese and chicken? Cut the breast into two parts, and cut each fillet into two more lengthwise. Beat off, sprinkle with salt and pepper.

At simple version Chicken Kiev is enough to put cheese and butter on the meat - and wrap it in a roll. Next, prepare the breading for the Kiev cutlets. Sequentially dip the rolls into flour, beaten eggs, breadcrumbs, again eggs and crackers.

Now let's figure out how to fry chicken Kiev. The level of vegetable oil in the frying pan should be about three centimeters. Wait until the cutlets are browned - and move them to the oven at 190 degrees for about fifteen minutes.

That's all the subtleties of the recipe for cutlets in Kiev step by step with cheese. Serve them alone or with a side dish of vegetables.


Kiev cutlets: a simple step-by-step recipe with a photo

Mushroom Kiev cutlets

The technology for preparing Kiev cutlets with mushrooms involves the use of the following products: 1 kg of fillet, two onions, two hundred grams of mushrooms, one hundred and fifty grams of soft butter, 500 ml of sunflower oil, a glass of flour and a glass of crackers, two eggs, four large spoons of milk, and also salt and spices.

To begin with, let's find out what is inside the Kiev cutlets according to this recipe? For the filling for Kiev cutlets, finely chop the onion - and fry in a pan. Pour chopped mushrooms there, pepper and salt this mixture.


Chicken Kiev: recipe with photo

Cut and beat the chicken, add pepper and salt - and wrap around the oil. Do not forget to add ready-made mushrooms inside. Form a small roll - and proceed to breading. Beat eggs with milk, add flour and breadcrumbs separately. Cutlets are first dipped in egg batter, then in flour, then in batter - and in crackers. Fry them in a deep fryer or pan - and place in a 200-degree oven for 15 minutes until final readiness.

Chicken Kiev based on minced meat

And this is a recipe for cutlets in Kiev from minced chicken. Take half a kilo of minced meat, up to one hundred grams of butter, two eggs, flour and breadcrumbs, salt, spices and herbs. This recipe is also called lazy chicken Kiev. Leave the butter until softened, then mix with chopped herbs - and wrap in a sausage in cling film. Remove the filling in the cold.

Add salt and pepper to the mince. Separately prepare beaten eggs, breadcrumbs and flour for breading. Take some minced meat, give it the shape of a cake - and place inside the oil that you get from the freezer. Roll in flour, egg batter and breadcrumbs (twice possible) - and put on fire.

How to fry meatballs in Kiev from minced meat? Place the formed cakes in boiling oil in deep fat or in a frying pan for fifteen minutes.

That's the whole easy recipe. chicken cutlets in Kiev step by step from minced meat.

Recipe in a slow cooker

Now let's learn how to make a simple version of chicken Kiev in a slow cooker. The Kiev cutlets will include: about six breasts, one hundred and forty grams of butter, a bunch of dill, two eggs, as well as sunflower oil, breadcrumbs, pepper and salt.

Attention! According to a similar recipe, you can cook a recipe for chicken Kiev step by step with a bone.


Cutlet in Kiev, photo

Beat the meat, rub with pepper and salt. Finely chop the greens and mix with butter. Wrap the finished filling in chicken pieces, roll in breadcrumbs - and put the cutlets on the bottom of the multicooker. Cook in baking mode for forty minutes. After about half the time, turn them over to the other side.

Instead of a slow cooker, you can make these chicken Kiev according to the recipe in the oven.

Pork Kiev recipe

Not quite traditional, but very tasty - pork cutlet Kiev recipe. Moreover, the calorie content of 1 piece of Kiev cutlets of this type is almost the same as chicken.

You will need 0.4 kg of pork, two eggs, one hundred grams of butter and half a liter of vegetable oil, two heads of garlic, a little greens, pepper, salt and spices, as well as flour and breadcrumbs.

Scheme easy cooking Chicken Kiev: Soften the butter with a fork (you can put it in the microwave). Salt, add chopped herbs - and make a uniform mixture. Roll it up in a film - and put it in the cold for 30 minutes.

Break off medium pieces of meat, rub each side with salt and pepper. Separately, beat the eggs, add pepper and salt - and mix again: this will be a batter for cutlets. Add a little bit of frozen butter to the center of meat cakes. Form them into a roll - put in flour, eggs, and crackers. Then re-roll in eggs and breadcrumbs - and send to deep fat or a pan with butter.

Cook over low heat: a couple of minutes will be enough for browning.

Recipe for beef cutlets in Kiev

To prepare delicious Kiev cutlets, you can also use beef meat. It will take about 600 grams. Also, the beef Kiev cutlets will include: two eggs, one hundred and fifty grams of butter, a little salt and pepper (at your discretion), one onion, herbs, five slices of white bread.

Advice: for such cutlets in Kiev from minced meat with filling, you can also choose minced meat of a mixed type (assorted).

If you took whole meat, then chop it into cubes with onions - and pass through a meat grinder. If minced meat is used in ready-made just add pepper and salt. Divide the loaf into small pieces - and dry in the oven at 50 degrees. Make cakes from minced meat - and place butter with herbs in the center. Give the workpiece the shape of a cutlet.

Dip the patty in the beaten egg mixture, crackers, carefully press down to get a strong shape - and put in a pan. Do not reduce the fire: in a couple of minutes they will be fried on each side.

After cooking, put the dish with cutlets in the oven at 180 degrees - and wait for about half an hour.

Cooking fish cakes

How to cook fish Kiev cutlets?

An unconventional recipe for preparing such dishes at home - fish cakes in Kiev. For them, minced meat is prepared on a fish basis: for example, from one and a half kilogram pike. For minced meat, about eight hundred grams of fish fillet, two onions and four eggs are used (half - for batter), stale White bread, milk, pepper and salt, fifty grams of butter and the same amount of hard cheese, herbs, flour and breading.

Separate the fillet from the bones. Cut the onions into rings - and fry. Dip bread in milk and beat two eggs. Mix these ingredients, make minced meat from the fillet - and place in the cold.

Now take care of the filling: it is made from grated cheese, herbs and soft butter. All this should be mixed. Roll the mass into a sausage - and put in the frost for 30 minutes.

Lightly salt the eggs and beat into a batter. Form a cake of minced meat, place the already chilled stuffing inside, close by hand, roll in flour.

Just before frying, dip the patties in the batter and dip in the breadcrumbs. Fry over medium heat until browned, and before serving, leave on a paper towel to get rid of unnecessary fat.

Questions and answers

How to fry chicken Kiev in a pan?

Try not to add too much oil. A couple of minutes is enough to fry the cutlets on each side. Please note that it is better to fry such cutlets not on two sides, but on four, as they do not have a flat shape.

How long to fry chicken Kiev in a pan?

After eight to ten minutes, the dish will be ready.

What kind of meat are Kiev cutlets made of?

Traditionally, chicken meat is used in such recipes. But it is up to you to decide what kind of meat to make Kiev cutlets this time: beef, pork, turkey and other poultry meat, mixed minced meat are used in the recipes.

How to fry cutlets in Kiev (semi-finished product)?

It will take you about 10 minutes to fry semi-finished cutlets, for example, the Miratorg brand (depending on the freezing of the product).

How long to fry cutlets in deep fat?

Your task is to get cutlets with golden crust: for this effect and frying the dish inside, it will take about three minutes on each side.

How to cook frozen chicken Kiev?

How to warm up a chicken Kiev depends on where exactly you will do it. Delicious and juicy cutlets will turn out if you quickly fry them in a hot frying pan. Heat up the oil and only then start frying. Keep each side on the window for about five to seven minutes. Before cooking, do not wait for the product to defrost, otherwise all the juice will flow out of the cutlets.

What are Kiev cutlets served with?

Rice, vegetables (in the form of a salad or other dish), peas or corn can serve as a side dish for Kiev cutlets, potatoes can be served in any form and much more.

The next video with a master class on the recipe original cutlets in Kiev from the famous chef Ilya Lazerson:

It is enough to cook such cutlets once according to our recipes to make sure that this is not at all difficult, but extraordinary. tasty dish!

If you are embarrassed by how many calories are in a Kiev cutlet, you can indulge yourself with such goodies on holidays, but, definitely, you should not refuse such dishes.

How to quickly cook real chicken Kiev at home - a video with a very tasty step-by-step recipe:

Juicy, tender, delicious Kyiv cutlet! The popularity of Kiev cutlets knows no culinary boundaries. This dish is prepared in canteens, cafes and restaurants, and not only of Slavic origin. Chicken Kiev is available to the French and Americans, however, already in their national variations.

We have a purely Russian chicken Kiev in a frying pan for dinner tonight. Such cutlets can be found in ordinary canteens. They cook quickly and are very tender and juicy.

We will take the products from the list.

Chicken breast for Kiev cutlets should be skinless.

The breast should be cut into thin flat pieces. Beat off with a hammer with small notches or the back side.

Breast chops must be salted on both sides. Put frozen butter cubes in the middle.

Pre-butter must be mixed with grated cheese, herbs and salt.

Mix and place on cling film. Wrap in a sausage and freeze, then cut into cubes.

We wrap the chops in mini-rolls, giving the shape of cutlets. For convenience, I recommend moistening your hands with water.

We first bathe the cutlets in a chicken egg, beaten with a fork.

Breaded chicken Kiev will be sent to the freezer for 10 minutes.

At this time, heat up the frying pan. Let's add sunflower oil. Place the Kiev cutlets in the pan. Fry over medium heat from below.

Turn over and immediately turn off the heat. Fry on the other side. Cover the lid of the pan. Continue frying Kiev cutlets in a closed pan for at least 20 minutes. Heating mode - from medium to minimum. Cutlets should not burn, but should be ruddy.

Pan-fried Kiev cutlets are ready for tasting! Served at the festive table as the main hot dish. Serve with fresh herbs and green peas.