Recipe for chicken cutlets in Kiev. Kiev cutlets from minced meat - chicken, pork, mixed

Today on our menu classic recipe, let's cook the Kiev's cutlets.

These are very tasty, juicy and fragrant cutlets, which, unlike traditional ones, are prepared not from minced meat, but from natural chopped meat. chicken fillet.

I will show you step by step how to cook these meatballs at home so that they get a golden crisp, tender flesh and at the same time a juicy fragrant filling remains inside the cutlets, and does not leak out during the cooking process.

Despite the fact that this dish delights any gourmet, many are afraid to cook on their own. the Kiev's cutlets.

The fact is that there are certain subtleties of their preparation, which I will talk about in detail today and show everything clearly.

You will know everything cooking secrets this restaurant dish, which you can independently embody in your kitchen, and I am sure that you will definitely succeed!

LIST OF INGREDIENTS for 8 cutlets

FOR CUTLETS:

• 4 large chicken fillets (~1.4 kg)
• 200 g butter
• 1 tsp lemon juice
• dill and parsley
• pepper

FOR BREAKING:

• flour (~200 g)
• 4-5 eggs
• white bread (baton)

FOR FRYING:

• 1 l refined oil

CLASSIC KIEV CUTLETS - STEP-BY-STEP RECIPE

To start, let's prepare filling for our cutlets - fragrant green butter.

We take out good quality butter in advance from the refrigerator and leave it in the kitchen so that it becomes soft.

Dill and parsley, which I previously washed and dried, chop as finely as possible.

Pour the chopped greens to the soft butter, add salt and 1 tsp to taste. lemon juice.

Depending on the chef's preference, lemon zest or minced garlic can be added to the oil.

We mix everything well until the lemon juice combines with the oil.

We transfer the finished mixture onto cling film or into a plastic bag, forming an oil “sausage” and put it in the freezer until completely solidified, as a rule, half an hour is enough.

In the meantime, let's prepare the chicken fillet.

Ideally, one chicken Kiev cutlet is prepared from one chicken breast fillet - this was the case in Soviet times, when the chickens were small.

Now everything has changed - broiler chickens are sold in stores, and if you cook a cutlet from such a large fillet, then it will be just huge.

Therefore, from each fillet I will cook two cutlets.

Classic Kiev cutlets are cooked on the bone, and in order to properly cut the fillet for these cutlets, we need a whole chicken.

And today I will show both options for cooking cutlets - both on the bone and without it.

We lay the well-washed and dried chicken on its back, and make a deep incision along the keel bone, on one side.

We remove the skin so that it does not interfere with us and cut the fillet close to the costal bones, reaching the shoulder joint, and then carefully cut the fillet along with the wing along the joint.

We got a fillet along with a wing.

We cut off the two extreme phalanges and leave only the humerus (it is also called the wing bone), which must be completely cleaned of skin and meat, also removing part of the external joint.

If everything is done correctly, without damaging the tendons, then the fillet itself, and later the finished cutlet, can be safely held by the bone.

The main thing is that the knife should be as sharp as possible.

We remove both fillets, and we do not need the rest of the chicken in this recipe.

We remove the skin from the second fillet, cut off the wing along the joint and clean the humerus, not forgetting to cut off part of the outer joint.

As a result, it turns out that only two real cutlets on the bone are obtained from one chicken, and this is not rational, and given that very large chickens are now being sold, the recipe has become simpler over time and now most often Kiev cutlets are made from ordinary chicken fillet, bought in the shop.

Both fillets are very large, so I will make two cutlets out of each, in the end I will get 8 cutlets, two of which will be on the bone.

As you know, chicken fillet consists of two parts - small and large.

We cut off the small fillet, we will need it a little later, and carefully cut the large one lengthwise into two parts equal in thickness.

As for the fillet on the bone, we also cut off the small fillet, and cut the large fillet lengthwise into two parts, this results in one fillet on the bone, and the second without it.

If you are preparing a Kyiv cutlet from a small chicken, then cut the fillet lengthwise on one side, but not completely, and then open it like a book.

The fillet is prepared, and now it is necessary to beat it off.

To do this, we need cling film or, like I have a plastic bag.

Let's start with a small fillet.

You need to beat off with the smooth side of the kitchen hammer so as not to tear the delicate fibers.

There is a common mistake when chicken meat for Kiev cutlets is beaten with a serrated side, while it breaks and turns into a “hole”, and at the time of frying the cutlet, the juicy oil filling flows out.

The small fillet fought back well!

You can easily make a full-fledged cutlet from it, and since we are preparing a classic recipe, it will still come in handy for us, but more on that later.

Try to beat the fillet very carefully, as if “stretching” it from the center to the edge in the direction of the fibers.

Our task is to get a meat layer that is even in thickness within 3-4 mm.

In the same way we beat off a large fillet.

Given that it is thinner at the edge, and much thicker at the base of the bone, the thick part must be beaten off more strongly, if necessary, periodically lifting and leveling the film.

Please note that the fillet is beaten off only on one side.

Those parts of the chicken fillet where there is a smooth film on the outside must be beaten off from the inside without damaging the integrity of this film, which serves as an additional guarantee that the juicy filling will not leak out of the cutlet.

If you do not have a mallet with a wide smooth surface, use a regular rolling pin for dough, with which you can beat off the fillet and roll it out slightly.

While we were preparing the fillet, the oil was completely frozen and we need to divide it into 8 oblong parts according to the number of cutlets, this will be their juicy filling!

Ideally, each piece of butter is pre-wrapped in a small fillet, but since there are only 4 of them, we cut each piece in half and wrap the butter filling with it.

Thus, wrap each piece and, until the butter begins to melt, proceed to the formation of cutlets.

Salt and pepper the prepared chicken fillet.

Along each layer in the center, lay out a piece of cold butter, covered with a thin strip of small fillet, if possible, tuck the edges and twist tightly, pressing from all sides and giving the cutlet the shape of an ellipse.

The oil in the cutlet must be completely covered by the chicken fillet, otherwise it will leak out during frying.

Thus we form all cutlets.

In addition to the classic butter filling, grated cheese, fried mushrooms, boiled egg yolk and even ham can be added to the cutlet, but this is optional.

The semi-finished products are formed and now we send them to the freezer for at least half an hour so that the butter does not melt prematurely, the breading keeps better on the meat preparation, and the cutlets themselves retain their perfect shape.

While the cutlets are cooling, prepare the breading.

For this we need flour, eggs and bread crumbs.

It is most convenient to bread in a wide dish, for example, in a deep plate.

Pour the flour into one of them, and beat the eggs into the other to prepare the lezon.

Depending on the size of the cutlets and the size of the eggs themselves, on average, you will need half an egg per cutlet.

I'll take 6 pieces as they are not very large.

We add them lightly and shake them with a fork, it is not necessary to beat strongly, at the end of mixing you can literally pour in a tablespoon of water or milk, but this is not necessary.

Now let's get to the bread crumbs.

In the classic recipe for Kiev cutlets, breadcrumbs are not used, we need bread crumbs, the so-called white breading.

I have already prepared part of the breading, and now I will show you how to do it.

For such a breading, white bread is needed, it can be a loaf or a white unsweetened bun.

It is better if the bread is slightly stale, for example, yesterday, but not crackers.

It is most convenient to grind such bread in a blender, and if you have very soft fresh bread, then in order to make fluffy white crumbs from it, I recommend freezing it first, and then grinding it in a blender or grating on a coarse grater.

When grinding with a blender, adjust the crumb size yourself.

This is the white coat!

It turns out very soft, tender, light and crumbly, while not at all dry, just perfect for making Kyiv cutlets.

In the meantime, we were preparing products for breading, the cutlets cooled well, but did not freeze - what we need.

In the classic recipe, Kiev cutlets are breaded in double white breading.

To begin with, bread the cutlet in flour and shake off the excess, then send it to the egg, and in order not to bread your fingers, it is better to use two forks.

Next, we shift the cutlet into bread crumbs and for high-quality breading at this stage it is very important not just to lightly roll the cutlet in crumbs, but to pick it up and press it further, as if to “glue” the breading to the previous layer.

Then we send the cutlet once again to the egg and again breadcrumbs in breadcrumbs, lightly pressing them with our hands.

With this action, we not only fix the breading well, but also set the final shape of the “boat” to the cutlets.

Shake off excess crumbs well so that when frying cutlets in oil, they do not sprinkle and do not burn.

This is double white breading, in the same way we bread all the other cutlets.

To easily remember in what sequence to bread any semi-finished products from meat, poultry and fish, there is a long-known hint.

Remember the keyword “MEAT”, each letter of which means the procedure for breading, where the letter M is flour, I am an egg, C is crackers (in our case, bread crumbs), O is roasting.

So you will never get confused and forget what is what, but remember that Kyiv cutlets are breaded in double white breading.

Cutlets on the bone are breaded in the same way, but before frying, the breading from the bone itself will need to be removed.

At this stage, breaded semi-finished Kiev cutlets can be sent to the freezer for long-term storage. During the preparation of deep-frying, we put them in the refrigerator so that the breading dries out slightly and the oil inside the cutlets does not melt.

We install a deep pan, cauldron or stewpan on the stove and pour a sufficient amount of refined oil so that the cutlets are completely covered with it when frying.

Let me remind you that for safety reasons, you need to pour the oil into a completely dry dish.

We heat it up to 160-170°C (320-338°F), but if you don't have a kitchen thermometer, you can easily determine the right temperature with a regular toothpick.

We lower it into the oil and if bubbles appear around the toothpick, then the oil has reached the desired temperature.

We take the meatballs out of the refrigerator and start frying. be careful, the oil is very hot!

We lower the cutlets into deep fat and fry until golden brown literally for 1-2 minutes, while inside the cutlet remains almost raw.

The frying time depends on the intensity of heating, the volume of oil, and the number of cutlets being fried at the same time.

At this stage, our task is to get a crispy golden crust, and we will bring the cutlets to readiness in the oven.

When frying cutlets on the bone, do not forget to peel it from the breading.

Thus, we fried all the cutlets.

We send them to an oven preheated to 180 ° C (356) and bring to readiness for 12-15 minutes.

The readiness of cutlets is determined by the presence of small air bubbles that appear on their surface.

As soon as the cutlets "hiss" - this indicates that the liquid inside has reached the boiling point, which means that the tender chicken fillet is completely ready!

It took me 15 minutes.

At this stage, it is important not only to wait for the cutlets to be ready, but also not to overcook them, otherwise they may burst, and the juicy filling will end up on the baking sheet.

We take out the finished meatballs from the oven.

Here we have such beautiful, ruddy cutlets!

They keep their shape perfectly, everything is whole and the filling has not leaked out!

And now the long-awaited moment, let's cut the cutlet and see what we got?!

Be careful, the oil inside is very hot and may splatter, but to balance the pressure, pierce the patty with a fork and then cut.

Our Kiev cutlet turned out to be very appetizing, with a crispy golden crust!

Tender chicken fillet is completely ready, and when cut, fragrant oil flows out of the cutlet!

That is why chicken Kiev should be fried immediately before serving and served to the table, as they say, "hot, hot."

As a rule, in restaurants, such cutlets are served on croutons with deep-fried potatoes and green peas.

If the cutlet is on the bone, then they put a papillot on it, and I’ll tell you how to make it now.

We take a thick napkin or a sheet of paper, cut off a strip about 10 cm wide, fold it in half lengthwise and make cuts from the fold side every half a centimeter from each other, but not completely.

We turn the paper inside out to make the papillot more voluminous and wind it a few turns on a stick, pencil or any other object of a suitable diameter.

Adjust the number of turns as you wish.

You can fix the papilot with a thin strip of tape or a stapler.

This is how these decorations are quickly and simply made, which allow you to hide a bare bone, but in addition to aesthetic purposes, they also have a practical purpose - they play the role of a handle by which you can hold a cutlet, cutting it into portions and at the same time not dirty or burn your hands.

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CLASSIC KIEV CUTLETS - VIDEO RECIPE

CLASSIC KIEV CUTLETS - PHOTO

Do you know how to cook classic Kyiv cutlets? Yes, those very juicy chicken cutlets, covered with a crispy crust, from which, when cut, a liquid yellow-transparent filling interspersed with fragrant greens flows beautifully. Today, especially for you, a recipe with photos of real Kiev cutlets with a bone, which are traditionally served not only in Ukrainian and Russian restaurants, but also in Europe and even in the USA.

Classic Kiev cutlets are made from beaten chicken fillet, inside of which there is butter with herbs (most often dill). Usually the product turns out to be quite impressive in size, and to make it more convenient to cut it, the chefs came up with the idea of ​​cutting the chicken so that a wing remains along with the breast. Traditionally, all the meat from the wing is cleaned, leaving only a neat bone, invitingly sticking out of a ruddy cutlet, for which it is convenient to hold the cutlet when cutting. How to “create such a miracle” from seemingly the simplest and most affordable products, today I will tell you in detail in a recipe with step-by-step photos. Be sure to cook - I'm sure that your Kiev cutlets will turn out exactly the same as in the restaurant!

Ingredients

• chicken breast with wing 2 pcs.
• butter 100 g
• fresh dill 10 g
• salt 0.5 tsp
• a mixture of ground peppers 2-3 chips.
• long loaf 200 g
• large eggs 2 pcs.
• wheat flour 2 tbsp. l.
• vegetable oil for frying

How to cook meatballs in Kiev

1. First of all, you need to prepare fragrant oil, as it will take time to freeze. To do this, I combine soft, pre-softened at room temperature butter with finely chopped dill and mix well until smooth with a table fork. You can add some salt to it for taste.
2. 
   I wrap the “green” oil in cling film, forming something like candy. Separately, I pack a piece of loaf. And I put both blanks in the freezer so that they freeze slightly.
3. 
   In the meantime, I'm working on the chicken. You can buy a ready-made breast with a wing (as in my case) or cut the chicken yourself - from one carcass you can cook 2 large Kiev cutlets. If you cut it yourself, then first separate the breast along with the wings from the skeleton. Then cut it along the keel into two equal parts. Remove the skin and remove excess fat, if any.
4. 
   I cut off the extreme phalanges of the wing, leaving only the bone adjacent directly to the breast itself. I cleaned the bone, that is, removed the skin and all the meat.
5. 
   I carefully cut off the inner protruding part of the breast - the so-called dewlap. The result was a large (with bone) and small fillets. In the place of thickening on a large, main piece of meat, I made a couple of cuts, but not completely, in order to open the fillet like a book. Salted and peppered.
6. 
   She covered the meat with cling film and beat it with a hammer. The main thing here is to make the fillet as thin as possible, but in no case tear it!
7. 
   Meanwhile, the butter has already hardened. I divided it into 2 equal parts (according to the number of servings) and put it inside the beaten fillet. From above covered with a dewlap.
8. 
   And she wrapped the ends in such a way that the filling was inside (by analogy with a roll). If you carefully beat off the meat, then there should be no problems. If, nevertheless, the design does not look very reliable, you can fasten its ends with wooden toothpicks.
9. 
   I put deep fat to warm up - a stewpan with a large amount of vegetable oil (refined). A piece of loaf, which I froze at the beginning of the process, was crushed on a fine grater. Due to the fact that the bread is well frozen, it instantly turned into crumbs. I beat the eggs into a bowl, lightly salted them and fluffed them up with a fork (do not beat!). As soon as the deep-fryer was well warmed up, rolled the cutlets in the following sequence: flour, loose eggs, bread crumbs, and then again in loose eggs and crumbs.
10. 
    Immediately fried in boiling oil - until golden brown, about 5-6 minutes. It is better not to spare oil or you will have to turn the product over to the other side, in which case be extremely careful not to burn yourself!
11. Then I took it out of the deep-fryer with a slotted spoon and transferred it to a baking dish. I sent the Kiev cutlets to the oven, preheated to 180 degrees for another 5-10 minutes, depending on the size, so that the meat had time to reach full readiness. Serve them immediately, hot.

See the cut? If everything is done correctly, oil will flow out of the cutlets beautifully, and they themselves will turn out to be very juicy and tender, with a loud crispy crust. The dish is best served with fresh vegetables and herbs. Of course, you can add any side dish you like if you wish.

Cutlets in Kiev are loved not only in Ukraine. These juicy and tender chicken cutlets could not leave indifferent many people of various nationalities. The classic chicken Kiev is prepared on the bone, we offer a step-by-step recipe for chicken Kiev made from chicken breast. Often this dish is bypassed by novice hostesses, because. afraid that this dish will not work. We will tell, and with the help of step-by-step photos we will show how to cook this delicious dish, we will share the little secrets of cooking delicious cutlets that can be served both for a family dinner and for any festive feast.

Taste Info Second courses of poultry

Ingredients

• chicken breast 600g;
• butter 120 g;
• dill;
• parsley;
• sea ​​salt;
• ground mixture of peppers;
• eggs - 2 pcs.;
• flour 3-4 tbsp. l.;
• breadcrumbs 2-3 cups;
• vegetable oil.

Preparation time: 1 hour.
Cooking time: 40 minutes.

How to cook meatballs in Kiev

From the indicated ingredients, we will prepare two large Kiev cutlets.
First, prepare the butter filling, for this, finely chop the dill and parsley. Divide the butter into two pieces, and roll each piece well in greens, while firmly pressing more greens to a piece of butter with your hands, it should be all tightly covered with greens.


After that, put the oil in the greens in a small bowl and put it in the freezer.


In the meantime, take the breast, separate from the bone, remove the skin, cut into two parts. From such a piece of breast we get one big cutlet.


If your fillet is medium in size, then cut it in the middle with a knife, but not completely, lay out a piece of meat like a book.
Then wrap the meat in cling film and use a kitchen hammer to beat it on both sides, do it not too hard so that your fillet does not tear.


As a result of beating, you should get a rounded fillet, about 3-6 mm thick, salt and pepper it on both sides.

Put cold butter on the fillet in the middle.
Instead of butter, you can put cheese, bacon, mushrooms in such a cutlet.


Wrap your cutlet tightly like a cabbage roll so that no holes remain.


Make the first breading, roll the cutlets in flour.


Then beat the eggs, add a pinch of salt and pepper to the eggs.
Pour the breadcrumbs into a container.


Dip the patties in the egg and then in the breadcrumbs.

teaser network

It's time to dip the cutlet into the oil. I would like to note that the shape of your finished cutlet will depend on the amount of oil. If you pour it into a deep container, as for deep-frying, the cutlet will turn out to be more rounded. We poured so much oil that it almost completely covers the cutlet. After 4-5 minutes, turn the cutlet on the other side.
If you fry these cutlets with less oil, then your cutlet will have a rectangular appearance with small corners. In this case, you need to fry the cutlets on all four sides, otherwise the sides of the cutlet will remain undercooked and will have an uneven golden crust.
The amount of oil affects the duration of baking cutlets in the oven, for deep-frying it will be 10 minutes, for a frying pan 15 minutes.


Transfer the fried cutlets to a baking dish or onto a baking sheet and put in a preheated oven to 190 degrees for 10-15 minutes. Important! Cutlets do not cover with any lids or foil.


Serve hot Kiev cutlets. You can put bread croutons on a flat plate, and place a chicken Kiev on them. The sauce will be melted butter, or any sauce you like.

Chicken Kiev, who is not familiar with this phrase, even if they have not tried it, they must have heard it.

The association arises about a solemn feast and a festive mood. In recent times, this dish was in almost all menus of restaurants and cafes. But after reading these recipes, you can cook them at home.

To please yourself with a wonderful dish at the festive table, and on a weekday or weekend, it will not be difficult to cook them and will not take much time.

There are many versions of the origin of this dish, even the Americans attribute it to themselves, it has gained such well-known popularity around the world.

In one of the TV shows “In Search of Adventures”, the host Mikhail Kozhukhov, I don’t remember exactly in which of the distant countries he cooked Kiev cutlets with the chef of a famous local restaurant, and what’s most interesting, they were one of their main dishes in menu.

Kiev cutlets classic recipe

• Chicken fillet - 300 gr.
• Butter - 200 gr.
• Dill - 30 gr.
• Eggs - 4 pcs.
• Salt pepper
• Lemon juice
• Vegetable oil
• Breading - crackers, flour, egg

Cooking:

1. We wash the fillet and dry it well, cut off a thin small layer from the fillet

2. Finely chop the greens

3. Add dill to slightly softened butter, squeeze the juice of half a lemon

4. Mix everything thoroughly until smooth

5. On cling film with a spoon with a slide, lay out the filling and wrap

6. Roll out small sausages, send to the freezer

7. Cut the fillet on the side not completely

8. Put the fillet with the cut side up, the cut off part on the cling film and carefully beat off on one side

9. Salt, pepper the fillet to taste

10. Break the eggs into a separate bowl, salt a little and beat

11. Wrap the frozen filling in a small part of the fillet

12. Spread on the main fillet, wrap tightly in a cutlet

13. View of a wrapped cutlet

14. For breading, first roll in flour, then dip in eggs on all sides

15. Roll on all sides in breadcrumbs

16. We make a double breading, so again in eggs, then again in crackers and send it to the refrigerator for a short time

17. Pour oil into the dishes, heat well over medium heat

18. Reduce the fire a little and lay out cutlets for frying

19. Fry cutlets on both sides for 3-4 minutes until golden brown

20. Put the fried cutlets on a baking sheet with parchment paper

21. Send to the oven preheated to 180 degrees for 10 minutes

Cutlets in Kiev from pork (beef)

• Pork chop
• Sunflower oil
• Mayonnaise
• Carrot

For marinade:

• Garlic
• Spices
• Sunflower oil

For filling:

• Prunes
• Fried mushrooms
• Garlic
• Mayonnaise
• Carrot

Cooking:

1. Cut the meat into pieces
2. We beat off, especially good at the edges
3. For marinade, mix oil, spices and chopped garlic.
4. Marinate meat for 1 hour
5. We put mushrooms with pieces of cheese in one piece and wrap it so that the filling does not leak out
6. In other pieces we put prunes, also with pieces of cheese, wrap
7. Add a little mayonnaise to the egg, salt to taste and beat
8. Dip cutlets in flour, then in egg.
9. Fry on both sides in a frying pan with hot oil
10. Cutlets can be served with a salad of finely grated carrots, cheese and dressed with mayonnaise

Chicken Kiev with cheese

We will need:

• Fillet with 1 chicken breast
• Pepper

For filling:

• 40 gr. softened butter
• Fresh parsley
• 1/4 teaspoon ground red paprika
• Pepper
• 1 garlic clove
• 20 gr. any hard cheese

For breading:

• 200 gr. flour
• 2 eggs
• 300 gr. breadcrumbs
• 300 gr. vegetable oil

Cooking:

1. Fillet cut lengthwise
2. Beat each half well, salt and pepper to taste
3. Add chopped parsley to butter to taste.
4. Add paprika, salt, pepper to taste, garlic passed through a press, mix well
5. Cheese cut into small pieces
6. Put a spoonful of filling and a block of cheese on a layer of chicken
7. We wrap it in a roll, tucking the edges inward so that the filling does not leak out.
8. For breading, beat the eggs with a fork, add salt to taste
9. First roll the cutlet in flour, then dip in eggs and roll in breadcrumbs, then again in eggs and breadcrumbs
10. Pour oil into the pan and fry on both sides until golden brown
11. Lay the patties on a baking sheet lined with parchment paper.
12. We send it to the oven preheated to 180 degrees for 15 minutes

Necessary:

• Breadcrumbs - 120 gr
• Chicken breast - 300 gr
• Egg - 1 pc.
• Butter - 20 gr
• Dill - 5 gr
• Salt, spices

Cooking:

1. We beat the fillet well

2. Finely chop the greens

3. Add greens to butter, knead

4. Spread the filling on the fillet, roll up the roll, tucking in the edge

5. Break the egg into the bowl, salt, add spices to taste

6. Beat the egg with a fork

7. Dip the cutlets into the egg, then into the breadcrumbs

8. Pour oil into the multicooker bowl and lay out cutlets

9. Set the time to 20 minutes and the “Meat” mode, if there is a “Multi-cook” mode, then set 130 degrees and the time to 10 minutes

Video master class cooking cutlets in Kiev

As you already understood, there is nothing complicated in cooking Kiev cutlets, and the dish turns out just lick your fingers.

If you are a lover of chicken cutlets, there are recipes for you "chopped chicken cutlets" and excellent ""

Cook, please your friends and relatives, bon appetit!

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Step-by-step recipes for minced meat Kiev cutlets and various options

2017-12-28 Galina Kryuchkova

Grade
prescription

1134

Time
(min)

servings
(people)

In 100 grams of the finished dish

7 gr.

15 gr.

carbohydrates

4 gr.

233 kcal.

Option 1: Recipe for classic minced chicken Kiev

Initially, the dish was prepared from two types of chicken fillet with a bone. But now improved recipes for minced chicken Kiev are in demand, which are much simpler, and products are used more economically.

Attention! Lay the breaded raw cutlets seam-side down on a tray and refrigerate for an hour or freeze for at least 15 minutes. Let the breading soak well and dry.

Ingredients:

• 500 gr. chicken meat;
• 2 eggs;
• 90 gr. butter;
• 600 ml cooking oil;
• 100 gr. flour;
• 70 gr. breadcrumbs.

Step-by-step recipe for minced chicken Kiev

Make minced chicken fillet by passing it twice through a meat grinder.

Minced salt and pepper.

Put it in a tight bag.

Release the air from the bag and tie the top tightly.

Now lift the bag of minced meat off the table and drop it. Do the movement ten times.

Chicken bones from wings and thighs need to be cleaned.

With wet hands, shape into patties.

Position each bone so that its top is aligned with the center of the circle of the tortilla.

From soft butter, mold pieces that look like oval cones and freeze.

Put the oil next to the bone.

Wrap the stuffing around the filling. You have a cutlet that resembles a popsicle on a stick.

Prepare three shallow bowls: the first for beaten eggs, the second for flour, the third for breadcrumbs.

Dip each patty in the egg mixture, then in the flour and breadcrumbs.

Repeat the previous process two times.

Put the fat in the fryer and heat it up.

Dip the minced chicken cutlet for three minutes in hot fat.

Put the fried products on a baking sheet.

Let the patties come to readiness in the oven. A couple of minutes is enough for this.

Put a carved paper papillot on the bone. Put puff pastry on a plate, and cutlet on top. Place potato straws and green peas nearby.

Option 2: Quick mince Kiev meatballs

You will need pre-cooked minced chicken, a pack of butter, and the knack of breading quickly and accurately.

Ingredients:

• 300 gr. prepared minced meat;
• 170 gr. thick homemade sour cream;
• 1 egg;
• 100 gr. crackers.

How to quickly cook meatballs in Kiev from minced meat

Salt the minced meat and beat it well.

Divide the minced meat into cakes.

Scoop thick sour cream with a large spoon to make a ball that looks like ice cream. Spread the filling over the meat.

Blind together the opposite edges of the meat patty.

For double breading, you will need a beaten egg and breadcrumbs.

Dip the chicken Kiev first into the egg mixture and then sprinkle with the breadcrumbs.

Deep fry the patties for about 4 minutes.

Transfer the cutlets to a colander to drain the fat.

Before eating, they can be heated in the oven or in the microwave. Serve on a slice of bread with lettuce.

Option 3: Minced Chicken and Fillet Cutlets

This recipe combines two cooking methods. You will make cutlets from minced meat wrapped in fillet.

Ingredients:

• 240 gr. white chicken fillet;
• 180 gr. minced meat;
• 120 gr. oils;
• 30 gr. parsley;
• 7 gr. garlic;
• 2 eggs;
• Spices;
• 120 gr. wheat crackers.

How to cook

Divide the fillet into layers and rub with spices.

Process the pieces of meat with a chopper.

Add chopped parsley and garlic to the minced meat.

Take the mince.

Arrange the chops on a cutting board.

Put a rectangular piece of butter on each.

Divide the minced meat into balls. The number of chops and pieces of minced meat should match.

Cover the butter with mincemeat.

Smooth the edges with a knife so that no oil is visible. Roll the chop gently around the minced meat.

Now start breading. First brush the patty with the egg mixture and then sprinkle with the breadcrumbs. Repeat the process one more time.

Melt the fat in the fryer.

Fry each minced chicken cutlet and fillet in boiling fat for 4 minutes.

Serve as follows: put a cutlet on a lettuce leaf, greased with butter on top, and next to it are mashed potatoes and red sauce.

Option 4: Kiev meatballs with mushroom filling.

It is hard to forget the impressions of eating meatballs stuffed with mushrooms in a creamy sauce. You will need two types of fillet: large and small. And for the filling, cream cheese, mushrooms and a little minced meat.

Ingredients:

• 400 gr. fillet;
• 80 gr. minced meat;
• 150 gr. cream cheese;
• 50 gr. champignons;
• 1 yolk;
• 125 gr. crackers;
• 75 ml of fat;
• Spices.

Step by step recipe

Mushrooms chop and fry in oil with spices.

Boil the egg and take out the yolk.

Mix mushrooms, egg yolk and cream cheese together.

Transfer the minced mushroom to the refrigerator.

Divide the fillet into layers and beat off. You will need paired chops: large, and small to them.

We form each cutlet like this. On the fillet we lay a cake of minced chicken, and on it a spoonful of minced mushrooms. We cover the filling with a small fillet, and swaddle all the components with a large one.

As in previous recipes, we make a double breading. Brush first with egg and then coat with breadcrumbs.

Deep fry cutlets.

Serve wine sauce and vegetable slices with minced meat Kiev cutlets with mushrooms. Cookbooks describe similar recipes from game: hazel grouse, pheasant and partridge. But who goes hunting these days? It's easier to get regular chicken in the store.

Option 5: Chicken Kiev with minced meat with delicious filling

The mystery of these cutlets is that you need to prepare the filling in advance. And the main process will not be difficult.

Ingredients:

• 850 minced chicken;
• 5 eggs;
• 70 gr. fresh bread;
• 50 gr. cream;
• 170 gr. oils;
• 50 gr. different greens;
• 7 gr. garlic;
• 1 gr. nutmeg;
• Salt.

Step-by-step instruction:

Prepare the greens that you like: lemon balm, dill, tarragon. Try to chop it as finely as possible, but first remove the hard stems.

Boil two eggs. All you need is yolks.

Rub soft butter, herbs, yolks and spices.

Lay the future filling on a thin bag.

Form a sausage, wrap in cellophane and put in the freezer. The filling can be made in the evening, and the next morning minced chicken Kiev meatballs.

Soak bread in cream.

Put one raw egg, nutmeg, garlic and bread into the minced meat.

Pass the mass through a meat grinder twice.

Beat the minced meat with additives as best as possible.

Shape the minced meat into large oval patties.

Remove the frozen filling and cut it into pieces of 5-6 cm.

Put the filling on the cake, and then wrap it up.

Take two raw eggs. Salt and whisk. They come in handy for breading.

Sprinkle bread crumbs on a cutting board.

The process of breading must be repeated twice. First you need to moisten the cutlet in the egg, and then sprinkle with breadcrumbs.

Fried cutlets in melted fat. Record four minutes and remove with a slotted spoon.

We described the recipe for the filling with herbs, but there are other interesting options:
1. Fry mushrooms with onions.
2. Make crumbs from nuts (almonds, hazelnuts, pistachios).
3. Rub boiled yolks with garlic.
4. Grate the cheese on a fine grater.

Mix these products with butter, then form a long cylinder from the mass, wrap with a film and freeze.

At home, the filling is pre-frozen, and then cut into 1 × 5 cm rectangles. Professionals form bumps from the oil mass and then freeze.

In the very first recipe, invented a hundred years ago, the chicken fillet was processed with a chop hammer much more carefully, butter was literally driven into it. Minced meat Kiev cutlets are even closer in structure and taste to the treat that the chef came up with for foreign guests from Germany, they are just as soft and juicy.