Chicken Kiev, considered a delicacy in Soviet times, is a variant of the French dish called de volai cutlets. The difference between them lies in the filling: French cutlets include sauce with mushrooms, Kiev cutlets - herbs and butter.
The history of Kiev cutlets
The history of these cutlets is ambiguous. There are several versions of the origin. According to one of them, Elizaveta Petrovna, who adored French cuisine, was one of the first to appreciate these cutlets for the first time, the recipe of which was brought from Europe by a cook trained in France.
The cutlets "de volai" were created by the chef and pastry chef Nicolas Apperta.
According to another version, the Kiev cutlets were created in 1917 and were called Mikhailovsky cutlets.
Also, Americans believe that their country is the birthplace of these cutlets. According to this version, the cutlets got their name thanks to emigrants from Kiev, who loved to order their favorite dish in New York restaurants.
Recipe for making Kiev cutlets
Ingredients:
- butter - 50 g;
- chicken breast - 1 pc.;
- chicken egg - 1 pc.;
- vegetable oil - 200 ml;
- wheat flour - 200 g;
- bread crumbs - 250 g;
- dill - a few branches;
- salt, pepper - to taste.
Grate the butter on a fine grater. Rinse the dill well, and then pat dry with a paper towel, finely chop. Combine butter and chopped dill. Divide this mass into two equal parts and place them on cling film. Make neat "fingers" and send them to the freezer.
Cut the fillets from the chicken breast, place on plastic and beat with a hammer. Do this very carefully so as not to damage the tender chicken fillet. Be sure to salt and pepper the meat on each side. Put the chicken fillet on the dill and butter mass and gently roll up.
In the meantime, prepare the breading for the Kiev cutlets. Pour breadcrumbs and wheat flour into separate containers. Also break the chicken egg into a separate container.
Dip the chicken rolls in flour, then dip in an egg, again in flour, then again in an egg, and at the last stage in bread crumbs.
Pour vegetable oil into a deep frying pan and heat it up. Place the patties in the oil and fry for about 15 minutes, turning occasionally. Chicken Kiev is ready. This delicacy can be served at the table!
