For the first time, Kiev cutlets appeared in Russia during the reign of Empress Elizabeth. The recipe for the dish was brought from France, it was called "de volay". After the Patriotic War of 1812, these cutlets were renamed to Mikhailovsky. But the chicken bone in cutlets, imitating a leg, first appeared in the restaurants of Kiev. Try this wonderful dish using the multicooker.
Chicken Kiev recipe in a slow cooker
Prepare the following ingredients for the dish: 300 g of fresh chicken breast, 40 g of good quality butter, 2 eggs, 100 g of crackers, 100 g of flour, 40 g of hard cheese, dill, white pepper, salt.
Cut the fillets off the breast. To do this, make a deep cut along the brisket, cut off the fillet along with the wing. Cut the bone from the meat. Peel it of meat and skin. Cut off the top of the fillet, remove white veins, films and fat. Beat the pieces with a special hammer to a thickness of 0.5 cm. Grate the cheese. Combine soft butter with cheese, pepper, salt and dill and refrigerate to freeze.
Season the meat pieces with salt and pepper. Put the filling in them. Form into oval sausages and string them over the chicken bones. To do this, place the bones in the middle of the prepared fillet. Wrap the fillets very tightly so that the filling does not run out during cooking. Place the formed cutlets in the freezer for a few minutes.
If the cutlet does not curl up and liquid flows out, cover the hole with a piece of beaten meat.
Prepare the breading. Beat eggs. Remove the cutlets from the freezer, roll them in flour, then in an egg, then in breadcrumbs, then again in an egg and again in breadcrumbs. The cutlets should have a dense crusty layer. Fry the Chicken Kiev cutlets in a multicooker in the "Bake" mode with a lot of oil. The butter should cover the patties at least halfway through. Turn them over after 15 minutes. To distribute the filling evenly throughout the patty, after the end of the cooking program, leave the dish in the multicooker for 5 minutes.
Chicken Kiev with mushrooms in a slow cooker
For Kiev cutlets with mushrooms, take 300 g of chicken breast, 200 g of mushrooms, a little parsley, 40 g of butter, 2 eggs, vegetable oil, pepper, bread crumbs, flour, salt.
Chop the mushrooms finely, fry them in oil. Refrigerate and combine with finely chopped parsley and soft butter. Place the prepared mixture in the refrigerator. Prepare the fillet, beat it with a hammer, salt and pepper. Place the butter and mushroom mixture on it and wrap tightly.
So that the filling does not leak out, but remains inside the cutlet, wrap it first in a very thin piece of chicken, and only then in a chop.
Place the patties in the freezer for a few minutes. Beat eggs. Remove the cutlets from the freezer, roll them in flour, egg, breadcrumbs, again in an egg and again in breadcrumbs. Pour oil into a multicooker, heat it up. Dip the patties into the oil using a slotted spoon. Set the "Baking" mode for 30 minutes, turn the patties after 15 minutes. Take out the finished dish and serve.
