Recipe for Kiev cutlets from minced chicken. Nutritious salad with spicy chicken and grapes

IN original recipe cutlet in Kiev is prepared from fillet chicken leg, 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 for the design of such cutlets, serious sleight of hand, some skill and enough free time. The task can be greatly simplified and cooked Kiev cutlets from chicken breast fillet, which we will discuss in detail in the recipes below.

How to cook chicken Kiev meatballs - a classic recipe

Ingredients:

• creamy - 120 g;
• garlic cloves - 2 pcs.;
• dill - 5-6 branches;
• large eggs - 2 pcs.;
• breadcrumbs for breading - 180 g;
• wheat flour - 130 g;
• freshly ground black pepper or a mixture of peppers;
• salt;

Cooking

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. Each wide slice chicken meat carefully beat off with a culinary hammer, covering the slice with a piece of cling film.

Soft butter mixed 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 freezer for freezing.

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

Now we dip the workpiece in flour, immerse it in the egg mass, and then bread it in breadcrumbs. Once again, dip the product in beaten eggs and fix the layer with breadcrumbs. We immediately place the Kiev cutlet to fry in hot sunflower oil without aroma in a deep frying pan or stewpan. During cooking, gently turn the deep-fried product so that it is browned on all sides.

How to fry chicken Kiev with cheese at home?

Ingredients:

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

Cooking

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

We combine the slightly softened butter with garlic cloves pressed through the press and finely chopped fresh herbs, form portioned sausages from the resulting mass, wrap them with a film and put in the freezer for a while. During this time hard cheese cut into sticks in size close to pieces of piquant butter.

Getting to the design of the cutlets, put a piece on each beaten chicken slice spicy oil and a block of cheese, wrap the product in an envelope, give it a neat shape and bread it in double breaded as in cooking classic version products. Dip the cutlets in flour and bread twice in eggs and breadcrumbs. Immediately put the blanks in a hot pan in a pan sunflower oil and fry them with moderate heat of the burner on all sides until cooked and a delicious blush.

Hello dear friends. Today we will cook meatballs in Kiev. Chicken Kiev is perhaps one of the most famous restaurant dishes Soviet period. So big, juicy with a bone, and inside is delicious butter. Preparing a cutlet in Kiev is quite easy, quick and simple, and what is the most pleasant of simple products. What we need for this:

• chicken breast fillet with shoulder bone
• butter
• vegetable oil
• dill
• breadcrumbs or breadcrumbs
• eggs 1-2 pcs
• salt, pepper, garlic optional

How to cook cutlets in Kiev.

Let's start with oil. A few hours before cooking, take out a pack of butter from the refrigerator so that it warms up to room temperature and became soft. You need to crush it in a bowl. On average, a portion of one cutlet needs 30-40 grams of oil.

Now we take dill. You can, of course, any other greens, but dill is traditionally used. Dill needs to be washed and dried, so it’s best to do this in advance too, so that it is clean and dry at the time of cooking. The more dill, the better. Dill should be finely chopped, as finely as possible. And add it to the oil. Here we squeeze a couple of cloves of garlic into the oil, through a garlic press. But garlic is not for everyone, if someone does not like it, you can not add it. And you need to mix everything well until a homogeneous mass.

Next, we form cutlets from the mass. For one cutlet in Kiev, 1 tbsp is enough. spoonful of oil. We wrap cutlets from butter V cling film or foil, and send to the freezer for at least 30 minutes, and ideally for more long time 1-2 hours.

The oil should solidify literally to the stone. It is very important! This is one of the secrets and the key to the success of this dish. If this is not done, then the oil will most likely leak out during the process of frying the cutlets, and the impression of this dish will be far from the same.

In addition to butter, we need a chicken breast fillet with a shoulder bone. You can cook chicken Kiev simply from chicken fillet But if you want her to have traditional look with a bone, you will have to work a little and cut this fillet out of whole chicken. This is how the breasts should turn out.

We will not go into details on how to butcher a chicken carcass, below the article there will be a video you can watch from 3:56 minutes.

Next, you will need to beat off a large and small breast fillet. It is advisable to beat the fillet inside a bag or cling film so that it does not stick to the board and the hammer for beating meat. It should be beaten with the smooth side of the hammer to make it thinner and not make a hole through.

The small fillet of the breast must be beaten off so that it can close the piece of butter that we have prepared. In the same way we beat off the second small fillet. We set aside the beaten small fillet directly in the film, and we will take care of the large fillet.

A large fillet must be beaten off from the inside, in the direction of the meat fibers. From the outside, it is very important to preserve the film, which, as it were, covers the fillet. This film will serve as a guarantee that the oil will not leak out.

Large chicken breast fillets vary in thickness. It is thicker near the bone. Therefore, from the side of the bone, it should be slightly cut and opened like a book in order to slightly even out in thickness.

Then you also need to beat it off from the inside, do not forget that it is advisable not to damage the film from the outside. We beat off gradually, as if stretching along the fibers. We work well on the edges, they should be thin so that the cutlet curls up well.

We also beat off the second large fillet. Salt and pepper the prepared fillets and leave for now.

by the most good option for frying cutlets is bread breading. To prepare it, you need slightly stale bread, which is 1-2 days old, grated.

Stir 1-2 eggs with a fork, add a little milk, literally a tablespoon, and a little salt.

You will also need a couple of tablespoons of flour, in a separate plate, also add a little salt.

We take the butter out of the freezer at the last moment, before we begin to form the cutlets. Take it out of the film. We unfold the fillet and begin to form cutlets.

With the help of a film, wrap the butter with a small fillet. You can put butter on a large fillet and cover it with a small one.

Then we put a small fillet on a large one and wrap it in a large oblong cutlet with the help of a film.

Then roll each cutlet in flour first. Shake off excess flour. Then dip well in egg breadcrumbs, and compact the breading with your hands. Shake off excess crumbs so that they do not burn during frying.

We will decorate cutlets in in large numbers heated oil. Its level should reach at least the middle of the cutlet, or even higher. The oil should be moderately hot, because the breading burns quickly, and the cutlet should have time to fry. Fry the cutlet until golden brown on each side for 3-4 minutes. If the oil is very hot, then the breading will quickly become ruddy and the cutlet will not be fried. After the cutlets are fried, they can be put in an oven preheated to 200 ° C for 5-7 minutes. To be sure that the cutlets are exactly fried. Of course, it is not necessary to do this, but it is better to make sure that it does not work out when you cut the cutlet and it turns out to be raw.

Chicken Kiev is usually served with french fries and green peas. But with french fries, the dish turns out to be too fatty, so mashed potatoes are the best option.

Bon appetit! Come visit us again!

Juicy, with a crispy crust and flowing oil, Kiev cutlets are suitable for everyday lunch, and as a signature hot dish at festive table. To make them at home, you need to understand the cooking technology and remember a few secrets.

Chicken Kiev - a classic recipe

This cooking method underlies the rest of the recipes.

Required products:

• 4 chicken fillets;
• 100 g plums. oils;
• 2 eggs category C 1;
• 200 ml of milk;
• breadcrumbs for breading;
• 30 g chopped dill, parsley;
• salt and black ground pepper;
• non-aromatic oil for frying.

Technology step by step.

1. Butter is taken out of the refrigerator in advance, kneaded with a fork, salted, peppered and mixed with herbs.
2. Products are formed from the resulting mass with a spoon and placed in the freezer for 5 minutes. This will help the filling stay inside the patty while frying.
3. The fillet is cleaned of films and bones, cut with a sharp knife on one side, unfolding in the form of an open book. A small fillet is cut off and set aside, a large one is covered with cling film, beaten off, then salted.
4. Frozen butter with greens is placed in the center of the beaten chicken and covered with a small fillet.
5. A large fillet is carefully wrapped on all sides so that an elongated shape is obtained, and sent to the freezer for 3 minutes. This technique makes it easier to bread the semi-finished products and also allows the oil to stay inside.
6. While the blanks are cooling, whisk the eggs with milk with a whisk.
7. Frozen cutlets are dipped in a milk-egg mixture, sprinkled with breadcrumbs. The process is repeated twice. The double breading serves as a protection against oil leakage and ensures the formation of an appetizing crispy crust.
8. Oil is poured into the pan to a height of at least 1.5 cm.
9. Semi-finished products are placed in boiled oil and fried for 3 minutes on each side over high heat.
10. Next, the fire is reduced and the cutlets are fried for another 15 minutes.
11. At the end of cooking, the stove is turned off, and the cutlets are left in the pan to “rest” for 5 minutes, so that the oil is finally distributed throughout the mass.

How to cook from chicken breast?

The juiciness and appetizing garlic aroma of these cutlets will not leave anyone indifferent, and even a novice hostess will be able to cook them.

You will need:

• 900 g chicken breast;
• 100 g plums. oils;
• 2 garlic cloves;
• 1 egg;
• 10 g of basil, dill, parsley;
• breadcrumbs;
• salt and pepper;
• 80 ml vegetable oil.

Cooking method.

1. The breast is divided into 4 servings across the fibers. Each part is beaten off and slightly salted.
2. The greens are chopped, the garlic is passed through a press and mixed with sweet butter, salt and pepper, then cooled in the freezer for 5 minutes.
3. A cold filling is placed in the center of each part of the breast.
4. The meat is wrapped and double breaded, dipped twice first in the egg, then in the breadcrumbs (if the breast does not curl well, you can cover the hole with another piece of chicken).
5. The resulting blanks are fried in boiling oil, first over high heat for 2 minutes on each side, then over low heat for 15 minutes.

Tip: to make chicken Kiev cutlets even spicier, you can coat the meat with garlic before frying the outside.

With mushroom stuffing

Cutlets prepared according to this recipe should be served hot straight from the oven. They are perfect with fried or boiled potatoes and vegetable salad.

Grocery list:

• 2 chicken fillets;
• 50 g plums. oils;
• 200 g of raw champignons;
• 1 egg;
• 50 g flour;
• 50 g breadcrumbs;
• 120 ml vegetable oil;
• 20 g fresh parsley;
• salt, black pepper.

Cooking steps.

1. Mushrooms are cut into smaller pieces, fried in a spoonful of vegetable oil, cooled.
2. Parsley is chopped, combined with mushrooms and slightly softened butter. The stuffing is removed in the freezer.
3. The fillet is beaten off under a cling film, salted, peppered.
4. In the middle of the fillet put a spoonful of filling, then the meat is wrapped tightly.
5. The cutlets are breaded in the following order: flour, beaten egg, breadcrumbs, egg, breadcrumbs.
6. Semi-finished products are fried in a large amount of oil until a crust appears.
7. Bring to readiness mushroom cutlets Kiev in the oven at 190°C for 12 minutes.

From minced meat in the oven

For minced meat, you can use any meat: veal, pork, chicken. However so that the cutlets do not fall apart, it is better to take low-fat varieties.

Ingredients:

• 0.5 kg of minced meat;
• 2 eggs;
• 80 ml fat plums. oils;
• 80 g flour;
• breadcrumbs;
• salt.

Step by step recipe.

1. Minced meat is salted and divided into 4 parts. A slightly flattened ball is formed from each.
2. A piece of butter is placed in the center of the workpiece and pressed inward.
3. Semi-finished products are alternately lowered into bowls with flour, eggs, breadcrumbs. The process is repeated.
4. Raw minced Kiev meatballs are laid out on a cutting board and sent to freeze for half an hour.
5. Frozen semi-finished products are cooked in preheated to 180 ° C for 40 minutes.

With spices in a slow cooker

Chicken Kiev is especially tasty and juicy in a slow cooker.

Composition of products:

• 300 g chicken fillet;
• 100 g butter;
• 4 small cloves of garlic;
• 10 g of dry seasonings of your choice;
• 30 g fresh dill;
• 1 egg;
• 100 g breadcrumbs for breading;
• salt.

Cooking technology.

1. The fillet is divided into 2 halves, each is beaten off.
2. Garlic and dill are crushed, mixed with 50 g of oil, seasonings and salt are also added here.
3. Half of the filling is placed on each part, then the meat is rolled up.
4. Dip each cutlet into the beaten egg, then into the breadcrumbs 2 times.
5. In the bowl of the multicooker, melt the remaining butter and cook cutlets on it on the “Frying” program set for 15 minutes.

With added cheese

Such products are much easier to prepare than classic recipe, since the filling is thicker and does not flow out, even if the meat is not rolled very tightly.

Required Components:

• 2 chicken fillets larger;
• 50 g butter;
• 2 large eggs;
• 110 g of hard cheese;
• 160 g flour and breadcrumbs each;
• 250 ml of milk;
• deep fat;
• salt and pepper.

Step by step recipe.

1. Butter and cheese are crushed on a medium grater, mixed, wrapped in cling film in the form of a sausage and put in the freezer for a quarter of an hour.
2. The fillet is beaten off, salted, peppered.
3. A piece of butter and cheese filling is placed in the center of each base. The fillet is wrapped in an envelope.
4. Breading is prepared: eggs and milk are mixed in one plate, flour is poured into the second, crackers are poured into the third.

Required products:

• 1 chilled chicken;
• 100 g of sweet cream butter;
• 2 eggs category C0;
• 30 g fresh parsley leaves;
• salt, breadcrumbs, oil for frying.

Recipe step by step.

1. The carcass is cut off the breast along with the wings.
2. Part of the wing is removed, leaving the humerus.
3. The convex part of the fillet is cut off.
4. The remaining fillet with bone is beaten off and salted.
5. Mix butter and chopped parsley. Small balls are rolled from this mass and they are slightly frozen.
6. The stuffing ball is placed in the center of the chop. Cover with previously cut fillet.
7. Semi-finished products are placed in the freezer for 10 minutes.
8. Raw products are dipped twice in egg mash, then in breadcrumbs.
9. Each chicken Kiev with bone is deep-fried for about 15 minutes, then the dish is brought to softness in the oven for 45 minutes.

This is how a properly formed cut should look like - thin crispy breading, juicy chicken breast and a cavity inside from which fragrant butter flows - very tasty! This juicy cutlet familiar to many, the only pity is that at present it has become an ordinary fast food, has lost its sophistication and unforgettable taste. What offers us food industry in the form of frozen semi-finished products cannot be compared with a cutlet cooked on home kitchen with my own hands. The process of cooking cutlets in Kiev is not simple and requires some preparation, but the result is worth it.

You will need:

• ground black pepper
• butter 100 gr
• egg 2 pcs
• flour 2 tbsp
• breadcrumbs 1 cup

The classic Kiev cutlet is made from beaten chicken breast, in which butter is wrapped. The fillet is placed on the bone from the wing, so outwardly such a cutlet is very similar to chicken leg. For the first time, a Kiev restaurateur thought of this, so the wonderful city of Kyiv is present in its name. It is almost impossible for a novice cook to achieve a high-quality result the first time - it is difficult to form a cutlet so that butter does not leak out of it during frying, and even more so to make a structure along with a bone. But do not despair, you can resort to little tricks and you will succeed.

Firstly, bone is not required. is comforting news. And secondly, you need to take care of the filling for cutlets in advance - butter maybe even in a few days. I advise you to buy natural butter 80-82.5% - this seemingly invisible ingredient plays a crucial role in cooking. Only real butter will give the Kiev cutlet an unforgettable taste, juiciness and aroma.

Step by step photo recipe:

Butter cut into 4 pieces, arrange them on a plate so that they do not stick together and send them to the freezer so that they well frozen- This main trick- frozen butter during frying will melt more slowly, will not start to boil inside the cutlet and tend to break out. If desired, pieces of butter can be made more rounded, if you have time, tinker. I used oil with herbs, but this is optional. See how to make this oil →

Advice: when I cook chicken breast fillets, I cut off the so-called arrow - a small part - it always gets in the way. By the way, it is this small part that is used in classic cutlets in Kiev style - they wrap a bone in it and already this “construction” is wrapped inside a large fillet. But, since we decided to facilitate the process, we boldly cut it off. Such arrows from four to five fillets by weight correspond to one full-fledged fillet.

With them you can cook and feed the whole family with one breast.

Breast cut in half lengthwise without cutting to the end.

Expand in both directions - it turns out a large, thin piece.

Place the fillets in a bag to prevent splashes flying in all directions, and beat off. Do this for all breasts.

Salt the beaten fillet, pepper, wrap frozen butter in it and form cutlets.

Prepare the breading: beat lightly eggs pour into different containers flour And breadcrumbs.

cutlet roll in flour, dip in eggs And roll in breadcrumbs. For the strength of the breading, repeat the whole process again: flour, egg, crackers.

Remove formed cutlets in the freezer for 15-20 minutes.

Fry cutlets in Kiev plenty of vegetable oil in a deep fryer or in a deep frying pan. Can be fried and in the usual way, but this will take longer, and a longer heating threatens to leak oil, which will turn our unusual cutlets in the usual, but we do not want this at all. So much fuss and down the drain! Therefore, do not spare the oil and warm it up well. In hot enough oil cutlets are fried in just 5-7 minutes. Turn the patty over during the frying process so that it is browned on all sides.

Well, here's the result! Perfect: thin crispy breading, tender juicy meat and fragrant melted butter!

If the cutlet is cooked correctly, the oil should flow out of it only when cut. Melted butter inside the cutlet is highlight of the dish. Combining with the juice of chicken meat, it forms delicious sauce. It makes you want to dip every bite of it!

Bon appetit!

The Kiev's cutlets. Short recipe.

You will need:

• chicken fillet 800 gr (4 breasts)
• ground black pepper
• butter 100 gr
• egg 2 pcs
• flour 2 tbsp
• breadcrumbs 1 cup
• vegetable oil for frying 0.5 l

Cut the chicken breast in half lengthwise without cutting all the way through.
Unwrap the fillet and beat.
Salt, pepper and wrap a piece (25 g) of frozen butter in it.
Dip the formed cutlet in flour, dip in beaten eggs, roll in breadcrumbs.
For breading strength, repeat the process: flour, eggs, breadcrumbs.
Fry cutlets in plenty of hot vegetable oil for 5-7 minutes.
Turn over during frying so that the cutlet is browned on all sides.

In contact with

Probably, in Ukraine, in Russia and in Belarus there is not a single self-respecting restaurant whose menu does not include chicken Kiev. The reason for this is not only the magnificent refined taste, but also the status of this dish. It was he who was ordered by the heroes of well-known novels and films, politicians, oligarchs and show business stars. In addition, among the culinary specialists themselves, Kiev cutlets are considered a sign of " aerobatics". And right now, when you, my dear readers, are already intrigued enough and, timidly scratching your head, are thinking about turning your eyes to some simpler recipe, I want to tell you: there is nothing complicated in cooking the famous Kiev cutlets No! The ingredients are the most affordable, the cooking process is a little long, but in general it consists of steps that every housewife has performed more than once in her kitchen. Don't believe? Well then, let's figure it out.

Ingredients:

(4 cutlets)

• 2 small chickens (1.5 kg each)
• 80 gr. butter
• 80 gr. hard cheese
• 2 chicken eggs
• breadcrumbs
• bunch of dill
• vegetable oil for frying

• We make the filling for cutlets in Kiev based on butter, so first, an hour or two (depending on the air temperature), we take the butter out of the refrigerator and leave it to heat.
• When the butter becomes soft, it is the turn of the greens. Some cooks use parsley, others dill, others cilantro or various mixtures. Personally, I still think that a real Ukrainian cutlet should be with dill, and it goes best with chicken. So, chop a small bunch of dill.

• In a shallow bowl or saucepan, mix the oil with chopped dill.

• Three grated hard cheese (preferably Dutch or Gouda) and add it there.

• All three ingredients (butter, dill and cheese) are mixed well again, salted, after which we form four small sausages from this mixture, which resembles plasticine in consistency. This should be done with wet hands and rather quickly, otherwise the butter will melt from the heat of the hands. Formed sausages - this is ready stuffing for our cutlets in Kiev. We hide the filling in the refrigerator, and we ourselves proceed to cutting the bird.


Preparing meat for cutlets in Kiev

• Kiev cutlets are made from chicken breast or, in other words, from chicken fillet. The bird has two breasts, therefore, from each chicken we can make only two Kiev cutlets. That's why for 4 cutlets we need two chickens. We will put the rest of the carcass in the refrigerator, and later use it to prepare other dishes.
• The breasts are cut out as follows. We put the chicken on the back and with a sharp knife we ​​make an incision next to the keel bone. Then moving along the surface of the sternum. The traditions of the Kiev cutlet recipe require that each cutlet resembles a small leg and has a bone to hold onto while eating. That is why the wing is cut out along with the breast.

• After the breasts with wings are cut out, we cut off two extreme fragments of the wing.

• Next, with a sharp knife, we completely remove the meat from the last wing bone, which, thanks to the tendons, continues to remain securely attached to the brisket. Then, with a powerful sharp knife we cut off the articular thickenings at the end of each bone. This is done purely for aesthetic reasons.

• The result is such beautiful chicken breasts with a bone.

• Everyone knows that each chicken breast consists of two parts: a small and a large fillet. Separate with a knife or kitchen scissors small fillet. For chicken Kiev, we use both parts.

• Now all the fillets (both large and small) are beaten well with a hammer. This is done in order to get a thin "meat wrapper" in which we will wrap the filling. Some chefs do not resort to beating, but cut the brisket into layers like a clamshell garland, but I think that flattening the meat is much easier, more convenient and faster than figurative cutting))). So, with the flat side of the hammer we beat off the brisket. I want to draw your attention: the chicken fillet is very tender and with the toothy side of the hammer we will not beat it, but turn it into a real porridge.
• We beat off all the small fillets. We use cling film to protect the kitchen from meat splashes. Pictured is a "before" frame and an "after" frame.


• Similarly, we beat off all large fillets.


• If you overdo it a little and make holes in the meat, then this is not a problem. In the future, this entire marriage will be covered with other layers and sealed with egg batter.
• When the pieces of chicken fillet are already beaten off, we take out the filling from the refrigerator and proceed to the assembly of Kiev cutlets. First, salt the meat, then wrap the sausage from butter, dill and cheese in a small chicken fillet.

• Then we put this blank on a large fillet, as shown in the photo. Do not forget to lightly salt a large fillet too.

• We wrap a small roll tightly in a large fillet. It's a bit like swaddling a baby in a diaper. The resulting meat patty lightly squeeze in the palms so that the meat layers stick together, and our cutlet keeps its shape.


Breading cutlets in Kiev

• In addition to the special filling of butter and dill real cutlet in Kiev should be breaded. For this we need flour, eggs and breadcrumbs.
• To flour stuck better to the meat, we first moisten the cutlets with a wet hand. When the surface of the cutlet is wet and shiny, roll it in flour, and then squeeze it in the palms. It is after the flour procedure that the Kiev cutlet will begin to acquire its original, well-recognized shape.

• Next, our cutlet should swim in egg batter. The batter is made from eggs, flour and a pinch of salt. All this is whipped in a blender or, in the absence of one, is simply thoroughly mixed with a fork. I make a batter for four Kiev cutlets from two eggs and a tablespoon of flour. If you are cooking two cutlets, then naturally this portion should be halved.
• After water procedures in batter, the Kiev cutlet should be completely covered egg mixture, of course, with the exception of the bone.

• Then we send this yellowish, shiny cutlet straight into breadcrumbs, roll it there. You can add a little parsley or dill seasoning to the breadcrumbs.

• We take the cutlet in the palm of our hand and form its final form. If it suddenly seemed to you that the cutlet was not smooth and pretty enough, then you can repeat the last two operations again: batter again and breadcrumbs again.


Cooking cutlets in Kiev

• That's all, our cutlets are fully prepared for heat treatment. We start it with frying in oil. Whoever has a deep fryer at home can do it in it, but it is much more convenient, and most importantly more economical in terms of oil consumption, to fry Kiev cutlets in a small saucepan.
• So, pour vegetable oil into a saucepan and put on fire. The oil level should be such that the cutlet is completely immersed in it, otherwise, when frying, you will have to turn it over all the time, and even after that, no matter how hard you try, one side will turn out more ruddy and the other paler.
• After a few minutes, the oil will heat up. Check if it's already desired temperature, you can use one spaghetti. We lower the end of the spaghetti into the oil, and if a rapid boiling process begins around it, then the oil is already hot enough.

• Immerse the Kiev cutlets in hot oil and fry them there until beautiful. golden color. This will only take about a minute. You can't fry cutlets longer. We still won’t cook meat in this way, but beautiful golden brown risking a clean burn.

• Using a metal slotted spoon or just two forks, we take out the cutlets from the boiling oil and proceed to the final part of the sacrament - frying in the oven.
• For frying in the oven, we cover a metal baking sheet with parchment or special baking paper, and then put our Kiev cutlets on it.

• In an oven preheated to 180 degrees (it should be turned on in advance), we send cutlets for final roasting. Chicken - the meat is very tender and cooks quite quickly, so bake the cutlets for 10-15 minutes.
• Beautiful and fragrant cutlets in Kiev, with a delicious crispy crust, remove from the oven and arrange on plates. Kiev cutlets are quite large, so one cutlet goes for one serving.

• Yes, one more important detail. The peculiarity of Kiev cutlets is that inside the meat shell there is a delicious butter sauce. In the event that you serve cutlets, which is called hot and hot, this very sauce can shoot on clothes and ruin the whole holiday. Therefore, before cutting the cutlet, it is recommended to pierce it with a fork, thereby releasing some of the heated steam from it.
• Chicken Kiev in itself is gourmet delicacy With fine taste, and therefore does not require a special garnish. But if you still think that one cutlet will not be enough for a feast, I advise you to cook for it