Chicken Kiev - recipes for a popular dish

Chicken Kiev from fish fillet

If you make chicken Kiev from fish fillet, they will turn out no worse than from chicken fillet or minced meat. Take a fresh fillet of any tasty fish that has no bones, beat it, stuff it with the traditional filling for chicken Kiev and fry. This way, a completely new, spicy fish dish, prepared according to a familiar recipe, will appear on your table.

Ingredients:

• Fish fillet – 250-300 gr.
• Butter – 50 gr.
• Cheese – 100 gr.
• Fresh parsley and dill - a small bunch.
• Fresh garlic - to taste.
• Breadcrumbs – 4-5 tbsp.
• Chicken egg – 2-3 pcs.
• Flour – 3-4 tbsp.
• Spices for fish - to taste.
• Ground black pepper - to taste.
• Salt - to taste.
• Vegetable oil for frying - as much as needed.

Cooking process:

1. Grate the cheese onto a fine grater, finely chop the fresh herbs. If you want to add fresh garlic to the dish, finely chop a few cloves.
2. In a bowl, combine grated cheese with herbs and chopped garlic and mix well - the filling for Kiev-style fish cutlets is ready.
3. Remove the skin from the fish fillets (if any), wash them, and check for bones. Lightly beat through the film with the flat part of a culinary hammer, add a little salt and pepper. Prepare as many fillets as you want to make cutlets.
4. Place a spoonful of the mixture of cheese and herbs, as well as a small piece of butter (10-15 grams each) in the middle of each fillet.
5. Give the fish cutlets any shape (oval, in the form of balls or rolls), fold the seams well inward or pin them with toothpicks.
6. Break the chicken eggs into a bowl. Place flour (slightly salted) and breadcrumbs into separate plates.
7. Bread the fish cutlets first in flour, then in beaten eggs, and then in finely ground breadcrumbs. Double bread if necessary.
8. Deep-fry the cutlets, covered, in a large amount of heated vegetable oil until golden brown, about 10 minutes. The heat should be medium so that the cutlets have time to fry on all sides. Turn the cutlets over from time to time.
9. Ready-made fish cutlets are delicious to eat with sour cream sauce, canned green peas, asparagus, fresh vegetables or mashed potatoes.

Bon appetit!

Lazy Kiev cutlets made from minced meat

The name of the dish speaks for itself. Of course, the cutlets themselves do not mold and do not jump into the frying pan. But their preparation is so simple that you won’t even notice how the golden, tender yummy ends up on the plate. And then in the stomach.

Ingredients:

How to cook lazy chicken Kiev (step-by-step recipe with photos):

Kiev cutlets according to the classic recipe with bones

An unusual variation in preparing and serving a dish, with a “rich” and mouth-watering filling!

Product components:

• chicken breast with bone – 2 pcs.;
• butter – ¼ briquette;
• egg – 1 pc.;
• lemon – ½ fruit;
• fresh herbs (parsley, dill) – 30 g;
• bread (white) – 150 g;
• sunflower oil – 60 ml;
• salt - a pinch.

Variation with detailed description of actions:

1. Leave the butter at room temperature for about an hour. Then beat with a fork until it turns white.
2. Rinse the greens under running water, allow excess liquid to drain, and finely chop. Add to oil.
3. Pour freshly squeezed juice from half a lemon into the whipped butter. Stir until the mixture is homogeneous. Refrigerate.
4. Rinse the breast, dry it with napkins, remove the white film from the surface of the meat and a small part. Cover the meat with film and beat with a hammer.
5. Salt on both sides. Place some of the filling into the chop and shape into a roll.
6. Place the bread on a sheet, bake at 190 C for 3-5 minutes, until crispy, then grind into crumbs.
7. Dip the cutlets in the beaten egg, then bread them in homemade breadcrumbs.
8. Fry in plenty of sunflower oil for 5-7 minutes on each side.

The dish has a rich taste and unique aroma, all thanks to the simple filling and natural composition!

Classic recipe for Kiev cutlets

An easy and low budget recipe to make. It can easily be cooked in the oven and in a frying pan - this will not affect the taste of the dish in any way.

Ingredients:

• one chicken fillet;
• fresh dill or herbs (to taste);
• half a stick of unsweetened butter;
• 2 eggs;
• pepper and salt;
• flour (as needed);
• ground crackers (as needed).

Cooking technology

We wash the chicken fillet and cut it into several thin strips (they should be wide so that when beating, you get a flat cake). Then, using a kitchen hammer, carefully beat the fillet, as it quickly disintegrates into fibers. The result should be thin and wide cakes.

Take a small cube of butter, squeeze it in your hand so that it begins to melt a little, then dip it in salt, pepper and herbs (it must first be finely chopped). Place the filling on one side of the chicken tortilla and carefully roll it up. Dip the resulting cutlet into a beaten chicken egg, then bread it in a mixture of breadcrumbs and flour (if you wish, you can use only one type of breading).

The finished cutlets are fried in oil until completely cooked - the cutlets will be completely ready when an appetizing brown crust appears on them. Usually it takes 8-10 minutes to fry.

Cooking Kiev cutlets with minced chicken and butter

Economical composition and ease of preparation, the whole family will be delighted with the meat “delicacy”.

Recipe ingredients:

• chicken breast – 1 1/3 kg;
• onion – 200 g;
• garlic – 1 head;
• butter – 2/3 pack;
• spinach greens – 200 g;
• corn starch – ½ tbsp. with a slide;
• flour – ½ tbsp. with a slide;
• egg – 2 pcs.;
• paprika, ground black pepper, salt, sugar, turmeric – 5 g;
• cream 33% - ½ tbsp.;
• garlic (dried) – 5 g;
• baking powder – 5 g;
• sunflower oil – ½ tbsp.

Execution step by step:

1. Chop the poultry fillet and onions into large fractions. Pass through a meat grinder.
2. Place in a deep dish, sprinkle with salt and ground pepper, squeeze the garlic cloves through a press.
3. Stir until smooth. Form “balls”.
4. Make a depression and place a stick of butter and chopped spinach into it.
5. Shape into cutlets.
6. In a separate bowl, combine flour, starch, turmeric, paprika, pepper, salt, granulated sugar, garlic (dry), baking powder, mix.
7. Beat eggs with cream.
8. Dip each cutlet into the creamy egg mixture, then bread in flour with spices.
9. Place a wire rack on a baking sheet and place the “delicacies” on top of it.
10. Place in an oven preheated to 180 C for a third of an hour.
11. 5 minutes before cooking, pour vegetable oil over the cutlets.

The meat dish turns out juicy, satisfying and appetizing; it is recommended to serve it with a side dish of mashed potatoes or boiled pasta.

Chicken Kiev cutlets - recipe

In the original recipe, Kiev cutlet is prepared from chicken leg fillet, in which the bone is not completely removed, but is cut off at a distance of one and a half to two centimeters from the base. But to design such cutlets you need serious sleight of hand, some dexterity and a sufficient amount of free time. The task can be greatly simplified and you can prepare chicken Kiev cutlets from chicken breast fillet, which we will discuss in detail in the recipes below.

How to cook chicken Kiev cutlets from chicken breast - a classic recipe

Ingredients:

• chicken breast (fillet) – 620 g;
• peasant butter – 120 g;
• garlic cloves – 2 pcs.;
• dill – 5-6 sprigs;
• large eggs – 2 pcs.;
• breadcrumbs – 180 g;
• wheat flour – 130 g;
• freshly ground black pepper or a mixture of peppers;
• salt;
• Sunflower oil without aroma.

Preparation

Depending on the size of the chicken breast, the fillet can be divided lengthwise into two parts. We also cut off the inside of each fillet. We carefully beat each wide slice of chicken meat with a culinary hammer, covering the slice with a piece of cling film.

Mix soft butter with finely chopped fresh dill and peeled and squeezed garlic cloves, divide the resulting mass into portions according to the number of cutlets being prepared, place each on a small piece of cling film, shape into a sausage and place in the freezer to harden.

Before cooking, beat a little egg with salt, add salt and pepper to each piece of chicken, place the prepared piece of spicy butter in the center, cover with a slice of the inner fillet cut off earlier and carefully fold the product into an envelope, giving it a neat oblong shape.

Now dip the workpiece in flour, immerse it in the egg mixture, and then bread it in breadcrumbs. Once again, dip the product into the beaten eggs and secure the layer with breadcrumbs. Immediately place the chicken Kiev cutlet to fry in a hot, unflavored sunflower oil in a deep frying pan or saucepan. During cooking, carefully turn the deep-fried product so that it browns on all sides.

How to fry chicken Kiev with cheese at home?

Ingredients:

• chicken breast (fillet) – 620 g;
• peasant butter – 85 g;
• hard cheese – 85 g;
• garlic cloves – 2 pcs.;
• dill and parsley;
• large eggs – 2 pcs.;
• breadcrumbs – 180 g;
• wheat flour – 130 g;
• freshly ground black pepper or a mixture of peppers;
• salt;
• Sunflower oil without aroma.

Preparation

To prepare gorgeous Kiev cutlets with cheese, prepare chicken breast fillet as in the previous recipe, cutting each half into two longitudinal parts if possible. We beat off the pieces under cling film, season with salt and pepper and let sit for a few minutes.

Combine slightly softened butter with garlic cloves pressed through a press and finely chopped fresh herbs, form portioned sausages from the resulting mass, wrap them in film and place them in the freezer for a while. During this time, cut the hard cheese into cubes similar in size to pieces of savory butter.

When starting to design the cutlets, place a piece of spicy butter and a block of cheese on each cutlet of chicken, wrap the product in an envelope, give it a neat shape and double-bread it, as when preparing the classic version of the product. Dip the cutlets in flour and double-bread them in eggs and breadcrumbs. Immediately place the preparations in sunflower oil hot in a frying pan and fry them at moderate heat on the burner on all sides until cooked and appetizingly golden brown.

Chicken Kiev with Taco seasoning

Kyiv cutlets have long been known throughout the world. However, in some countries their recipe has undergone major changes in accordance with the national flavor. Spicy chicken cutlets with Latin American filling, generously seasoned with chili pepper and Taco seasoning, are noticeably different from the original Ukrainian recipe. But they are no less tasty.

Ingredients:

• Chicken fillet – 4-6 pcs.
• Softened butter – 5-6 tbsp.
• Salt – 0.5 tsp.
• Crackers with cheese, crushed into crumbs - 1 tbsp.
• Cheese pieces (preferably cheddar) – 3 tbsp.
• Chicken egg – 2-3 pcs.
• Dried onion – 2 tsp.
• Ground or fresh chopped chili pepper - to taste.
• Vegetable oil for frying - as much as needed.
• Taco seasoning (or any Mexican seasoning) - 1.5 tsp.

Cooking process:

1. Let's make a spicy breading for the cutlets. Mix crackers crushed into fine crumbs with Taco seasoning. It’s better to buy the seasoning ready-made, but you can make it yourself. “Taco” contains the following dried ground spices: paprika, onion, cumin, garlic, cayenne pepper, chili pepper, oregano, basil. Add seasoning and salt to the breading to taste. If you can't find or don't make Taco Seasoning, buy any Mexican seasoning. Or, season the cracker crumbs to your liking.
2. Now let's prepare the filling. It will also be spicy. In a bowl, combine softened butter (3 tablespoons) and chopped or grated cheese. Season the filling with chili pepper, dried onion and salt to taste. If you don't like it spicy, add just a little chili. Make as many balls from the mixture as you have chicken fillets.
3. Gently pound the chicken fillets. You should get smooth, soft, and not torn fillet pieces about 0.5 cm thick.
4. Place a ball of filling in the middle of each piece and roll into cutlets. You can form both oval and round cutlets. Roll the seams well. If necessary, secure the seams with toothpicks.
5. Melt 2-3 tablespoons of butter on the stove or in the microwave.
6. Dip each patty in oil and then coat in cracker crumbs and taco seasoning.
7. Deep-fry the cutlets in a large amount of heated vegetable oil for about 10 minutes. The cutlets should be well browned and cooked through.
8. These spicy chicken cutlets are eaten along with Mexican tortillas and sweet canned corn. Cutlets can be dipped in any sauce: tomato, cream, etc.

Bon appetit!

Tip: These chicken cutlets can also be cooked in the microwave. Place the cutlets in a microwave-safe dish, seam side down, and cook at high power without covering the dish. After 10 minutes, turn off the oven and taste the cutlets. If they seem a little raw, send the cutlets back for another 2-3 minutes.

Chicken Kiev with cheese and mushrooms

Ingredients:

• Chicken fillet – 400 g (two “halves”);
• Processed cream cheese – 1/2 pcs.;
• 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 frying pan. Add the mushroom slices to the melted butter and start frying. When the mushrooms are slightly browned and have absorbed most of the aromatic oil, you can add a little water so that small pieces do not burn on the pan. Salt moderately.

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

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

Place the filling on each cut piece of meat. Also add a small knob of butter at a time to further lubricate the chicken cutlet.

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

In a separate bowl, beat a raw egg with a fork, adding one spoon of milk. Beat until small bubbles appear and the yolk is completely dissolved. Dip each cutlet into the egg-milk mixture and then into the breading.

Pour enough oil into a small frying pan so that the cutlet drowns in it halfway through. Start frying over medium heat. Constantly turn the cutlets with a spatula so that they are fried on all sides. Ready Kiev cutlets with oyster mushrooms and processed cheese can be placed first on a paper napkin and then on a plate. Serve hot.

Chicken Kiev cutlets - step by step recipe

Cutlets made from tender chicken breast will please everyone who tries them!

Ingredient list:

• chicken breast (loin) – 1 pc.
• salt, ground pepper – 5 g;
• breadcrumbs - ½ tbsp.;
• butter – 50 g;
• odorless sunflower oil (for frying).

Execution involves 6 stages:

1. Cover the chicken fillet with cling film and beat with a mallet.
2. Sprinkle both sides with a mixture of salt and ground pepper.
3. Cut the breast into 2 pieces of equal size.
4. Place a stick of butter in each half and roll into a roll shape.
5. Roll in breadcrumbs.
6. Fry in a hot frying pan with sunflower oil.

In just half an hour you can get a delicious dish for the whole family!

Cooking step by step:

We will prepare chicken Kiev from the following products: chilled (if frozen, first defrost) chicken breast, chicken egg, butter, fresh dill, salt, wheat flour, breadcrumbs, odorless sunflower oil for frying.

First of all, let's prepare the oil - it should be soft so that it can easily mix with chopped fresh dill. If you don't like this aromatic herb, you can do without it. So, combine the oil with dill and mix well. We will have 4 Kiev cutlets, which means we need to make 4 preparations. It is most convenient to do this with 2 tablespoons, forming sausages. Place them in the freezer while we prepare the meat.

Wash and dry chicken breasts. Cut them lengthwise to make 4 flat pieces. The breast has an inner part, it is called filet mignon - the softest and most tender meat. We have 1 breast, which means 2 fillets. They also need to be cut so that you get 4 pieces.

Now we will beat the meat with a kitchen hammer. To make the work easier and to keep the table clean, place 1 piece of meat on a board and cover it with cling film. We beat it with a hammer - the breast is well hidden, so the hammer does not touch the meat, but only the film. So we beat off all the meat. Then salt it a little to taste.

The oil blanks have just frozen - they are solid and can be worked with.

Take a piece of filet mignon and wrap the butter in it.

Then we place the small piece on the beaten chicken fillet (on the edge) and wrap it again.

The result is a cutlet like this, in which the butter is securely wrapped in two whole layers of meat

This is very important, since during the frying process this oil can leak out, and this will no longer turn out to be a chicken Kiev. The shape of the cutlet should be like this: it is oval with pointed ends

In total we make 4 pieces in this way.

Now the primary breading is in wheat flour. As I said above, after this you can put the cutlets in the freezer for a few minutes, and then continue. Meanwhile, put a saucepan with oil on the stove and heat it up.

Whisk the egg and coat the cutlets in it.

Immediately after this - breading in breadcrumbs. We work quickly and carefully!

The oil has just warmed up - a light smoke should come from it. Just be careful not to overheat, otherwise the breading will start to burn. Fry each cutlet until golden brown over medium heat for about 5 minutes.

Then we transfer the Kiev cutlets into a suitable baking dish and finish cooking them in a hot oven at 190 degrees for about 15 minutes.

Classic chicken Kiev is ready! Serve them immediately, still hot, with fresh vegetables and a side dish of your choice.

See the cut: the distinctive feature of a real Kiev cutlet is the oil that flows out. If you do it right, all the oil will stay inside the patty rather than leaking out as it cooks. Bon appetit to you and your family!

Chicken cutlets stuffed with garlic butter and crispy bacon

Kiev is a rare sight on English menus, but for Jamie Oliver it's a nice piece of chicken coated in breadcrumbs, stuffed with garlic butter and crispy bacon - a wonderfully retro dish worth savoring. The decoration is really great and will inevitably bring smiles to people's faces.

As a child, he learned to cook these cutlets by watching his father in the kitchen of their family pub, and now Jamie enjoys preparing them for himself and his loved ones.

You can watch the video recipe for this dish here.

1Bacon is used in this recipe to give the garlic butter a wonderful smoky flavor. Cut the bacon into 6 strips, about 3mm thick, and fry over medium heat on both sides in a tiny amount of olive oil until golden and crisp, then remove.

2Let's deal with the oil. You can make more garlic butter for future use, such as on sandwiches, by storing it in the freezer. Peel the garlic, then mince in a garlic press. Finely chop the parsley.

3Grate a large pinch of lemon zest, mix with softened butter and the remaining ingredients for the garlic butter including a pinch of cayenne pepper. Season with a good pinch of salt.

4Finely chop the fried bacon pieces and stir into the butter using a wooden spoon. Cover with a lid and place in the refrigerator to cool for 1 hour. If you wish, you can shape the butter into a sausage, as Jamie Oliver does.

5Now let's move on to preparing the cutlets themselves. Place 1 piece of chicken on a cutting board. Insert a knife into the thickest part of the breast and make a deep cut. Place a small piece of chilled garlic butter into the resulting “pocket”. Fold the edges of the chicken breast into a patty shape. Do the same with the remaining pieces of chicken fillet.

6Preheat the oven to 180°C/gas 4. Now we need three plates. Place the flour in a shallow bowl, beat the eggs with salt and pepper in another bowl, and add the breadcrumbs into a third bowl. Dredge chicken breasts evenly in flour, then in beaten eggs and finally in breadcrumbs. Make sure the entire surface of the fillet is covered with breadcrumbs.

7Cutlets can be cooked in the oven, or deep-fried, but Jamie fries them first in a frying pan and then in the oven. This way you will get a crispy crust, and the meat will be well cooked. Pour sunflower oil into the frying pan until there is a border of about 2 cm.

8 Over medium-high heat, fry the cutlets for a couple of minutes on each side or until golden brown, then transfer to a tray and bake in the oven for 10 minutes. You can bake the cutlets whole in the oven and skip the frying, just drizzle them with olive oil and bake for about 20 minutes. Unfortunately, this will not give them a golden color, but they will still be just as tasty.

9Meanwhile, peel and coarsely chop the potatoes and cook in a large saucepan of boiling salted water for 12-15 minutes, or until tender.

10Take the broccoli, cut off the leaves, cut the stem into pieces and put them in the water with the potatoes for the last 8 minutes. 5 minutes before readiness, also add the leaves, they just cook faster.

11Pour the cooked potatoes and broccoli into a colander, then place it on the pan and let it steam dry. Add a knob of butter and mash everything into a puree. Add a pinch of salt and pepper.

12Divide the puree between bowls and place Kiev on top of each serving.

Jamie's tip:

For easy storage and ease of cutting, Jamie always rolls the garlic butter into a sausage-shaped pan.

Tear off a small piece of cooking paper, spread the garlic butter evenly into it and wrap it as if it were a large candy. Roll out onto the table to give the butter a round shape. In this form, you need to put it in the refrigerator and let it harden.

It's a purely indulgent treat, but it's also high in calories.

If you are watching your figure, pay attention to this. Otherwise, if you are a member of the fairer sex, you may need plus size women's clothing

If you want to avoid such a turn of events, use Jamie Oliver's tips on a healthy lifestyle.

The Kiev's cutlets

1Bacon is used in this recipe to give the garlic butter a wonderful smoky flavor. Cut the bacon into 6 strips, about 3mm thick, and fry over medium heat on both sides in a tiny amount of olive oil until golden and crisp, then remove.

2Let's deal with the oil. You can make more garlic butter for future use, such as on sandwiches, by storing it in the freezer. Peel the garlic, then mince in a garlic press. Finely chop the parsley.

3Grate a large pinch of lemon zest, mix with softened butter and the remaining ingredients for the garlic butter including a pinch of cayenne pepper. Season with a good pinch of salt.

4Finely chop the fried bacon pieces and stir into the butter using a wooden spoon. Cover with a lid and place in the refrigerator to cool for 1 hour. If you wish, you can shape the butter into a sausage shape, as Jamie Oliver does (see below).

5Now let's move on to preparing the cutlets themselves. Place 1 piece of chicken on a cutting board. Insert a knife into the thickest part of the breast and make a deep cut. Place a small piece of chilled garlic butter into the resulting “pocket”. Fold the edges of the chicken breast into a patty shape. Do the same with the remaining pieces of chicken fillet.

6Preheat the oven to 180°C/gas 4. Now we need three plates. Place the flour in a shallow bowl, beat the eggs with salt and pepper in another bowl, and add the breadcrumbs into a third bowl. Dredge chicken breasts evenly in flour, then in beaten eggs and finally in breadcrumbs. Make sure the entire surface of the fillet is covered with breadcrumbs.

7Cutlets can be cooked in the oven, or deep-fried, but Jamie fries them first in a frying pan and then in the oven. This way you will get a crispy crust, and the meat will be well cooked. Pour sunflower oil into the frying pan until there is a border of about 2 cm.

8 Over medium-high heat, fry the cutlets for a couple of minutes on each side or until golden brown, then transfer to a tray and bake in the oven for 10 minutes. You can bake the cutlets whole in the oven and skip the frying, just drizzle them with olive oil and bake for about 20 minutes. Unfortunately, this will not give them a golden color, but they will still be just as tasty.

9Meanwhile, peel and coarsely chop the potatoes and cook in a large saucepan of boiling salted water for 12-15 minutes, or until tender.

10Take the broccoli, cut off the leaves, cut the stem into pieces and put them in the water with the potatoes for the last 8 minutes. 5 minutes before readiness, also add the leaves, they just cook faster.

11Pour the cooked potatoes and broccoli into a colander, then place it on the pan and let it steam dry. Add a knob of butter and mash everything into a puree. Add a pinch of salt and pepper.

12Divide the puree between bowls and place Kiev on top of each serving.

Chicken Kiev "Stolichnye"

“Capital” Kiev-style cutlets differ from traditional ones in the composition of minced meat and filling. Here, not only minced chicken, but also minced pork is used. And instead of greens, chopped and fried mushrooms are placed in the filling. Try this version of Chicken Kiev. True, the dish turns out to be more caloric. But who will count calories when such deliciousness is steaming on the plate?!

Ingredients:

• Chicken fillet (turkey) – 500-600 gr.
• Pork fillet (tenderloin) – 400-500 gr.
• Chicken egg – 4 pcs.
• Spices for cutlets - to taste.
• Dry garlic - to taste.
• Ground black pepper - to taste.
• Salt - to taste.
• Breadcrumbs – 4-5 tbsp.
• Flour – 3-4 tbsp.
• Vegetable oil for deep frying – about 1 cup.

For filling:

• Fresh or frozen mushrooms – 250 gr.
• Dry mushrooms – 50 gr.
• Onions – 1-2 pcs.
• Butter or vegetable oil for frying – 50-70 g.
• Mushroom seasoning - to taste.
• Salt - to taste.

Cooking process:

1. Let's prepare the cutlet filling. Soak dry mushrooms in boiling water in advance, 1-2 hours before frying the cutlets, let them soften well. Wash the soaked mushrooms and boil in salted water until tender (about 1 hour).
2. Strain the cooked dry mushrooms through a sieve, rinse, and chop finely. Do the same with fresh mushrooms. If using frozen mushrooms, let them defrost first. You can also use finely chopped raw champignons.
3. Cut the onion into small cubes.
4. In a deep frying pan in hot vegetable oil, lightly gild the onion, add all the mushrooms, spices, salt and fry until tender.
5. Let's make minced meat for the cutlets. To simplify cooking, use ready-made minced meat (50% pork + 50% poultry). Or make minced meat yourself by cutting the meat into small pieces and passing it through a meat grinder.
6. To make the cutlets hold their shape better, it is recommended to add 1-2 chicken yolks to the minced meat. Don't forget to salt and pepper the minced meat to taste, add any spices for minced meat or cutlets and mix well, then beat it on the bottom of the bowl.
7. Divide the minced meat into 10 portions. For convenience, work with your hands soaked in cold water so that the minced meat does not stick.
8. Form each piece of minced meat into flat cakes of the same size, add mushroom filling inside - about 1 teaspoon into each.
9. Seal the cutlets well and give them all the same oval shape.
10. Whisk 2 eggs and 2 remaining whites in a bowl. Place flour and breadcrumbs on separate plates.
11. Bread the cutlets: first in flour, then in beaten eggs, and then in breadcrumbs. For strength, you can double the breading (dip the cutlets in all ingredients twice). If there are not enough eggs when breading, beat 1-2 more eggs.
12. Deep fry the breaded cutlets in a sufficient amount of vegetable oil until nicely browned, a few minutes on each side.
13. Let excess oil drain from the cutlets by placing them on a paper towel, and then finish cooking the cutlets in a hot oven (15 minutes at 150-200 degrees).
14. Serve the finished Stolichny cutlets immediately. They are eaten hot with any vegetable side dish. They are also very tasty with mashed potatoes, boiled rice or buckwheat porridge.

Bon appetit!

How to cook chicken Kiev with butter

Perhaps the most common dish, which is sold in every supermarket and fast food kiosk, is chicken Kiev. She is good in any form. But what kind of store-bought cutlet compares to a homemade one, especially if you know how to cook? This dish is quite easy to prepare, so let's try to make it.

• How to cook chicken Kiev with butter
• Chicken Kiev in a slow cooker
• How to deliciously cook chicken Kiev

You will need

• For 4 servings:
• Chicken fillet - 4 pcs.
• Egg - 1 pc.
• Flour - 100 g
• Milk - 0.1 l
• Breadcrumbs - 100 g
• Butter - 100 g
• Sunflower oil - 300 g
• Salt - to taste
• Ground black pepper - to taste
• Greens - to taste

Instructions

1

We wash the fillet under running water and dry it with a paper towel.

2

Next, beat each piece, add salt and pepper.

3

While our fillet is marinating for a short time, beat 1 egg and mix it with flour and milk.

4

Now take each fillet and place a piece of butter in it, rolling it up so that the butter is inside. For reliability, we fasten with a wooden toothpick.

5

Roll the future cutlet first in batter, then in breadcrumbs. The breading should be in a fairly thick layer.

6

We will need a frying pan with high edges. Pour sunflower oil into it. You need a lot of it in this recipe; when immersing, the cutlet should be at least half closed.

7

Well, we have a frying pan on fire, now we wait for the oil to boil. Place the cutlets in boiling oil and fry over low heat for quite a long time. The breading should become dark golden brown.

8

When the cutlets are fried, take them out onto a paper towel to drain off excess fat. Don't forget to remove the toothpicks and sprinkle with finely chopped herbs.

Video on the topic

note

There is a danger that the chicken will remain raw, so fry longer.

Helpful advice

Only parsley and dill should be used in this recipe. The breading should be white breadcrumbs.

With cheese

Chicken Kiev, the classic recipe of which does not include cheese, can be prepared in a completely new way by diversifying the dish with this tasty component. It is recommended to use hard cheese that melts when heated. It is the melted cheese that becomes the “highlight” of the finished product.

Required components:

• chicken breast – 900 g;
• salt;
• parsley;
• flour – 110 g;
• black pepper;
• butter – 45 g;
• cheese – 90 g;
• breadcrumbs – 210 g;
• paprika;
• oil for frying – 350 ml;
• egg - a couple of pieces.

Action plan:

Divide the fillet into 2 parts. After using a sharp knife, loosen each part lengthwise

Cover the fillet slices with cling film and tap gently with a hammer until almost transparent, without disturbing the integrity of the piece. Sprinkle with pepper and salt. Use softened butter, first keep it at room conditions

Add salt, chopped herbs, pepper, paprika (this spice will give the filling a beautiful red color), mix well. Make small briquettes and refrigerate for half an hour. Cut the cheese into small cubes. Place a small piece of cheese and a prepared lump of butter on the breast. Roll tightly and you should get a mini roll.

For the breading mixture, pour flour into a container, add crackers, mix. Pour oil into a frying container and heat. Beat the eggs and add salt. Roll the cutlets first in breading, then in egg, then in breadcrumbs, then again in egg and breadcrumbs. Give the cutlet the correct beautiful shape. Fry the products until light golden brown. Then place the cutlets in a baking container and place in the oven, preheated to 180°. Cook for 15 minutes.

Chicken Kiev in a slow cooker

Kiev cutlets first appeared in Russia under Empress Elizabeth. The recipe for the dish was brought from France, it was called “de-volley”. After the Patriotic War of 1812, these cutlets were renamed Mikhailovsky. But the chicken bone in cutlets, imitating a leg, first appeared in Kyiv restaurants. Try preparing this wonderful dish using a slow cooker.

Recipe for chicken Kiev from minced pork at home

“Incorrect” recipe for a meat “delicacy”, but so delicious that words are unnecessary here, you should definitely try it!

The grocery list requires:

• pork (shoulder part) – 1 ½ kg;
• white bread – 5-6 slices;
• onion – 5 heads (large);
• garlic – ¼ head;
• water/broth – ½ l;
• salt – 10 g;
• turmeric, coriander – 5 g each;
• ground black pepper – 5 g;
• breadcrumbs - ½ tbsp.

Variation with step-by-step analysis of actions and photos:

1. Place slices of white bread in a saucepan with a deep bottom, add water (low-fat broth). Leave to swell.
2. Coarsely chop the pork and onions. Pass through a meat grinder, adding softened bread and garlic cloves, alternating so that the ingredients are evenly distributed in the finished mass.
3. Add hot spices and salt to the rolled mixture and stir until smooth.
4. Using damp palms, roll meat balls, roll them in breadcrumbs, and form into cutlets.
5. Fry in vegetable oil on both sides until golden.

Cooked cutlets can be fried immediately, or prepared for future use and then frozen.

Chicken Kiev with mushrooms in a slow cooker

For Kiev cutlets with mushrooms, take 300 g chicken breast, 200 g champignons, a little parsley, 40 g butter, 2 eggs, vegetable oil, pepper, breadcrumbs, flour, salt.

Finely chop the mushrooms and fry them in oil. Cool them and mix with finely chopped parsley and soft butter. Place the finished mixture in the refrigerator. Prepare the fillet, pound it with a hammer, salt and pepper. Spread the butter and mushroom mixture over it and wrap tightly.

To prevent the filling from leaking out, but to remain inside the cutlet, wrap it first in a very thin piece of chicken, and only then in the chop.

Place the cutlets in the freezer for a few minutes. Beat the eggs. Remove the cutlets from the freezer, roll them in flour, in egg, in breadcrumbs, again in egg and again in breadcrumbs. Pour oil into a slow cooker and heat it up. Lower the cutlets into the oil using a slotted spoon. Set the “Baking” mode for 30 minutes, after 15 minutes turn the cutlets over. Remove the finished dish and serve.