Chicken Kiev can be a delicious variety in your daily diet. They differ from traditional chicken, minced pork cutlets in that they are made from chopped chicken fillet. The product itself has an elliptical shape. Inside the meat product, there can be a filling for every taste: mushrooms, herbs, cheese and other products.
Initially, this dish appeared in St. Petersburg at the beginning of the XX century, which was called "Novomikhaylovskie cutlets", since the Mikhailovsky Palace was located nearby. After they began to cook in an institution on Khreshchatyk under the name "Kiev cutlets". The papillote was put on the bone, which remained as a result of cutting the meat. This feature made the dish massively popular in various restaurants in Russia in the 20th century.
Restaurant critics attribute them to restaurant dishes, since cutlets have a special cooking technology and skills. In this article, we will analyze the recipe for the step-by-step preparation of traditional Kiev cutlets with butter and cheese at home.
Ingredients
Basic:
• Chicken breast - 1 pc. or Minced meat Village Lomonosov products
• Salt to taste.
• Pepper to taste.
For filling:
• Butter - 40 g.
• Cheese (can be any hard) - 20 g.
• Parsley, cilantro, dill - 1 bunch.
• Salt - 1 pinch.
• Ground black pepper - 1 pinch.
• Sweet paprika - 1/4 tsp.
• Garlic - 1 clove.
For breading:
• Durum wheat flour - 200 g.
• Chicken egg - 2 pcs.
• Refined vegetable oil - 300 g.
• Breadcrumbs - 300 g.
• Salt - 1 pinch.
Step 1: preparing the filling for our cutlets
The filling for these cutlets is called "green". She got this name because of the addition of butter to the greens.
First, take chilled butter from the refrigerator, which is 82.5% fat. It should be soft, at room temperature. The role of oil in preparing the filling for cutlets is important - the better the quality of the oil, the more tender the dish will turn out. Mash the oil with a fork until smooth. We wash the herbs (cilantro, parsley, dill) with water, dry with a paper towel, finely chop and add to the oil. Next, grate the hard cheese and send it there. Salt and pepper to taste. Sprinkle with sweet paprika and squeeze out a clove of garlic for a spicy filling. Mix everything until a homogeneous mass is formed. We put the contents aside in the freezer for a while while we are engaged in meat.
Step 2: fillet preparation technology
It is best to take chicken breast. But you can also buy a whole chicken and cut it up to make two breast fillets.
First, let's prepare the chicken breast:
• We wash the chicken under running water, remove the unnecessary skin and make a small cut with a knife along the keel bone.
• Cut the breast from the poultry. It is better to cut it from a thicker edge. This makes it less likely to cut right through the breast.
• You still have a forearm bone. Free her from the meat. Cut off the tendons as well, this will add tenderness to the meat. At the end of this bone, you can put a papillote, that is, a paper cuff.
• Then wrap the resulting fillet in plastic wrap, beat off with the flat side of the hammer until almost transparent. The output should be a uniform rounded cake. Remove the plastic wrap and season with salt and pepper. The fillet is ready.
By the way, if you have little time, instead of breast, you can use not a whole chicken breast, but Minced Rustic Lomonosov products
The new line supports the trend of healthy nutrition and offers home-style delicious, easy-to-cook chicken semi-finished products from lumpy meat, without chemicals, without compromises in quality, only from proven natural raw materials. Such that everyone would prepare for himself at home.
Lomonosov products are designed to become a reliable assistant for energetic, active residents of megalopolises, especially for families with children.
Step 3: sculpt the cutlets
Now you need to show your attentiveness and do everything right. Form a sausage from the filling, place it on the fillet. You can add a piece of butter to the middle of the meat for flavor. Wrap tightly in a tight roll. Try to give the cutlet the desired elliptical shape, make sure that the edges are tightly closed and the oil does not leak out. Dampen the product with water.
Step 4: breading
First, pour flour into the first plate, and breadcrumbs into the second. In the third, beat 2 eggs with a fork, salt them. For airiness, add a little milk to the batter. Adding your favorite spices to the breading will add flavor. Now roll the cutlets in flour, then in breadcrumbs and egg batter. Then again in breadcrumbs and batter. Such a breading will help to give the cutlets an ideal shape, will not allow the oil to leak. It is advisable to send the cutlets in cling film in the freezer for ten minutes so that the shape is finally formed.
Step 5: frying the cutlets
Dry the blanks with a disposable towel. By removing excess fillet juice, you avoid oil sizzle and splashes. Pour enough sunflower or olive oil into the pan. Heat it up to 200 degrees. Frying is required on both sides for 3 minutes. Try not to overexpose for longer, there is a chance that the cutlets will burn. In addition to the frying pan, you can use deep fat.
Then put the oven to warm up to a temperature of 180-200 degrees. Cover the baking sheet with parchment paper, spread the cutlets evenly over the entire area. Bake the dish for 15 minutes. To check readiness, make an incision with a knife, if juice flows out, then everything is ready.
Step 6: serving the dish
Pierce the patties with a fork. This step is designed to release all the steam that has accumulated while in the oven. After all, if this is not done, oil may splash when biting.
As a side dish, you could use grilled vegetables, crumbly rice, potatoes.
Nutritional value of a portion of Kiev cutlets:
• Call. - 2625;
• Proteins - 65 g;
• Fats - 180 g;
• Carbohydrates - 191 g.
