The Kiev's cutlets

The Kiev's cutlets

Category: Culinary recipes

Ingredients
Fillet of one chicken
Butter
Dill
Salt
Egg
Breadcrumbs
Wheat flour

Cooking method

• Mix butter with dill and form "airships" the size of a walnut. We put them in the freezer for at least an hour.
• We take the fillet of one chicken, from which we get four cutlets. Cut off a small fillet with a part of a large one, so that we get approximately the same pieces. Gently, through the film, beat off these pieces into layers.
• 
• Add moderately. In the classic recipe, no spices are used other than salt. Put frozen butter on the edge of the layer and wrap it in a roll, tucking the edges.
• 
• We knead and compact with our hands, forming an "airship".
• 
• Beat the egg. Cooking flour and breadcrumbs. Homemade crackers are better. In the original version, yesterday's loaf, grated.
• 
• 
• Roll the finished "airship" in flour, then in an egg and in breadcrumbs, then again in an egg and again in breadcrumbs, you can repeat it again. In the process of these manipulations, we try to compact as much as possible with our hands both the cutlet itself and the breading.
• 
• We send the finished cutlets for cooling in the freezer for an hour, so that the butter becomes solid again. Deep-fry until golden brown, then bring to readiness in the oven at 200 degrees for 15-20 minutes. I didn't bother with the oven, but covered the pan with a lid, reduced the heat and cooked them for about 15 minutes.
• In the original, the fillet is taken with a brisket and then only two huge cutlets are obtained.

Note

Then somehow Pakatik walked through the people of Kiev that they do not know how to cook Kiev cutlets and I decided to fill this gap.
This dish is worth spending the time and energy on preparing it.
I stuck a photo of the finished product in the net. (At the wedding there was no time for photos) The rest are all mine.

[Summer resident]

Summer resident, bravo! Pure classics !!!

Only I don’t ice butter, I’m shaping something like an egg out of soft hands and go!

Look at mine from minced meat (!) in Dnipropetrovsk, the butter did not freeze, the cutlets did not freeze, the drops did not flow out.

[Summer resident]

Summer resident, bravo! 🔗 🔗 🔗 Pure classics !!!

Only I don’t freeze butter - I form something like an egg from soft hands and go!

When I was taught, they said that if the oil is not frozen, then the likelihood of its leakage during frying increases.Since then, ice cream and butter and cutlets Indeed, almost never flows out

Summer resident, I am AFIGELA !!!
I will, I will do it in the near future !!!! Just SUPER !!! I ate such cutlets in a very, very distant childhood, there were some vaguely enthusiastic memories ... My family loves fried chicken very much, so I'm sure. what the "Kiev" will appreciate
Lately I've been just lucky for cutlets.
"For especially gifted" chefs, please clarify: what part of the chicken should you buy in the supermarket? "Chicken Breasts"? "Boneless Chicken Legs"? And now the moment of turning a piece of chicken into such a flat "pancake" was incomprehensible to me

If I'm not mistaken, then you need to take 2 sirloin parts and cut each of them in two, beat off until a flat "pancake". Thus, the output is 4 cutlets

I take the breast for cutlets ... Delicious. We also love baked breasts. I take the breast, remove the skin, separate the meat from the bone, you can cut (make it thinner) then 4 servings will turn out from one breast. Then I salt, pepper and dip in batter, fry .... that's it. Fast and clever. The chicken meat is cooked quickly and the breast is not dry in batter.

[Summer resident]

Summer resident, bravo Here, however, without the skill of turning the layer into an "airship" in any way. I tried to do a lightweight version - everything in my hands falls apart. Maybe there is a secret? And yet, as a variant of departure from the classics, you can inside instead of butter a piece of cheese

[Cake,]

Cake, Kava said everything right. We take chicken breast.

k.alena You can put whatever you want in the middle. After butter, my favorite is with fried mushrooms. To get an airship, the filling must be put on the edge and folded dense roll, tucking the sides in the middle

[LenaV07]

LenaV07 Only those who truly love themselves know how to love their loved ones.
Therefore, pampering yourself with a cutlet is a nice thing, at the same time you practice and then surprise your family. By the way, such cutlets can be made for future use and frozen

I've licked my lips on such cutlets all my life, but I don't risk trying, it seemed to me too abstruse it was written in the classic recipe: separate a large fillet from a small one, put chilled butter molded in the form of a spruce cone on a large fillet, cover with a small fillet, carefully bending the edges .... And here it seems like the same thing, but even by ear it is easier Just still did not understand how to get four cutlets from two fillets ???

And here I was showing off my cutlets https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=503.135

Aunt Basia, Chicken breast consists, as you know, of two halves. So, if each half is cut across into two parts, then you get four pieces. Then these pieces must be beaten off thinly through a film or cloth, but not broken. The veins need to be cut
Freken Bok Pakat in vain ran into the people of Kiev. Looks like your cutlets awakened his appetite, but he didn't know how to do it.

[Summer resident]

Summer resident

By the way, such cutlets can be made for future use and frozen

Oh senks for the idea! Well, this, of course, if there is something to freeze

And here, probably a mistake?

Aunt Basia, Chicken breast consists, as you know, of two halves. So, if you cut each half across into two parts, you get four pieces

Not across, but along? That is, the same fillet, but thinner

And here, probably a mistake? Not across, but along? That is, the same fillet, but thinner

No, not a mistake. I cut from side to side, but lengthwise is a good idea. Thank you

[Summer resident]

Summer resident
Sorry. But then I threw up the idea ... Since I often fry all sorts of fillet chops, I stopped beating fillets with the acquisition of a tender. It will be necessary to try, as an experiment, part of the render, and part of it.

Do not try bend a spoon tender. I tried it, holes are obtained and oil flows out

[Summer resident]

Summer resident, Tanya, thank you for such a wonderful recipe! my son loves these cutlets, I once bought from the company "Legko", so the son said that these are tastier from him this is the highest praise

I can't say that the shape turned out like that of the master - I got such bricks, but very tasty - the chicken, although fillet, was very juicy, just amazing! there was no dill in the house, spit with pure oil, and it was preserved inside the cutlet in a hole, I took a photo of the cut right in my son's plate, only it turned out very close, and it was not sharp

After frying, I put it in another frying pan, and in the oven for 15 minutes at 170C with convection. everything was prepared great



Thank you, great technology, I will definitely cook again!

And if you try them in a cartoon? Fry on Baking and then hold on Stew?

that's actually with me ... I fried three giant Kiev cutlets!
Of course, I stuck them very carelessly, and kept a little oil in the freezer, and even they leaked out during frying ... but the buzz is how much !!! I will enter the second batch with a little experience, I hope it will turn out more decently
the most important thing is very easy to prepare !!! only a little skill is needed!
that's it, let's go take a sample

I recently repeated the experience. IMHO, the main key to success in these cutlets is to properly cut the fillet and beat it off with high quality, that is, thinly and so that it does not break. Then it turns out well to twist and outwardly they are flawless

I totally agree! I did not take into account a couple of moments when preparing the "canvas", so I got super-cutlets!
I took a sample - tasty, juicy and it turned out that the oil did not leak out !!! it was chicken juice !!!
one moment - the beaten meat still needs to be seasoned with spices and lightly salted. I got very tasty natural chicken meat, and in the shop cutlets I also got used to "feel" spices now and tell me about spices - whether it is necessary or not, and if necessary, which ones
But I didn't have time to take a picture - the cutlets were eaten with pleasure!

At the very beginning, the Summer Resident said - salt and that's it! Although I also peppered (only a little too much pepper came out)

Nooo, with one salt it turns out sadly. Pepper!

[Tanyusha]

Tanyusha, oh, and your cutlets are delicious.
You can't pull the ear!

Exactly, the cutlets are lovely, I even ate 2, although there was no where, everything at the meeting was very tasty.

[Summer resident]

Summer resident, Your cutlets are just wonderful! When I was "sculpting", I thought that nothing would work out, that the oil would leak out or that everything would fall apart. Nothing like this! It turned out so smooth, rosy, juicy
Thank you very much for the recipe. In this form, my husband will gobble up the chicken by both cheeks. And then he does not really like her. And you can't resist such a crispy crust!
Roll 2 times in an egg and breadcrumbs. And one for a test was rolled not in breadcrumbs, but in oatmeal (the idea of ​​breading from Stеrn). It also turned out great. Plus sign to her and you!

girls, please help the club! pliz tell me how you twist these cutlets so beautifully? I do it a second time. the first time she beat it off a bit, it turned out giant cutlets, but the oil did not leak out during frying. but yesterday I did it, it turned out to be complete ... in short, I assembled a "canvas" from small pieces (where the pieces were larger, supplemented with small ones) and packed. the cutlets turned out to be of acceptable size, but flimsy - out of seven pieces, 3 were eaten, oil leaked out of all three during the frying process ... I don't mind food (well, in the sense of filling my hand), but I would like not to hit the salad with my face - I try it on my family, but I would like to offer guests too ...

I, too, were not very thin, but they were fried wonderfully. I did not extinguish in the oven. I just closed the lid and put out quite a bit. They were delicious and tender ...

[Land mine]

girls, please help the club! pliz tell me how you twist these cutlets so beautifully? I do it a second time. the first time she beat it off a bit, it turned out giant cutlets, but the oil did not leak out during frying. but yesterday I did it, it turned out to be complete ... in short, I assembled a "canvas" from small pieces (where the pieces were larger, supplemented with small ones) and packed. the cutlets turned out to be of acceptable size, but flimsy - out of seven pieces, 3 were eaten, oil leaked out of all three during the frying process ... I don't mind food (well, in the sense of filling my hand), but I would like not to hit the salad with my face - I try it on my family, but I would like to offer guests too ...

Land mine, it is not necessary to beat off particularly subtly. Put butter on the edge and wrap the roll, bending the sides. And do not hesitate to seal this structure with handles and give it the desired shape both during folding and when breading.

Mila007 Thanks for giving it a try. I am very glad that my husband was pleased! Eat to your health!

[Summer resident]

My husband was addicted to these cutlets
So that he praised something, you need to wow how to try ... And even from chicken !!! The chicken's nose turns up constantly ... And then he asked me to cook it next time! You should have seen my eyes!
Thank you, Summer resident, for a wonderful recipe !!!

Girls and boys! Look what I dug in the open spaces

🔗

[Tatyana!!!]

Tatyana!!!Thank you, dear, I brought you a big one!
These are the cutlets today for the first time in my life, according to your recipe !!!

I do this:



I used to do it, as expected, from chicken breast with bone. But we have very dry breasts when cooking (probably depends on the feed). therefore
lately I've been cooking from minced chicken. So it gets better. And I make blanks and store them in the freezer. I wrap it in cling film.

[mka]

But we have very dry breasts when cooking (probably depends on the feed).

mka, Where are you from? Not specified in the profile.
In my opinion the chicken breasts are all dry.
As for me, the thigh tastes better than white meat.
In the photo, it is hard to see what is in the middle of the cutlets. Did you put butter with herbs?

Everything is like the classic recipe, except for the beaten meat on the bone.

[Summer resident]

Summer resident!!! I managed!!!



What are you clever for making such a master class !!! Without him, I would not have dared !!!

Has everyone tried the cutlets yet? I'm just going to.
So the question is. If I make them tomorrow, can they lie in the frost until March 8? Breaded? And then how? get it out and unfreeze ??? In short, who made cutlets in advance, share the technology!

Oksana, you can safely do it in advance and in the freezer. Just wrap it in plastic. If you fry in a regular skillet with a lot of oil, you don't need to defrost it.

husky, thanks! Here I am inattentive! Just saw the post

And I make blanks and store them in the freezer. I wrap it in cling film.

Tanya, I also came to you with thanks !! I knew this recipe for a long time, and I can't say that I didn't cook it. I cooked, but rarely! But after I looked at your MK ... I cooked so many times after that !!! My daughter discovered another new dish for herself in my performance, since the last time she ate it very little and apparently does not remember it anymore. All the time, now he asks me, why did I not cook cutlets like that before? So thank you !!
I prepared them for my husband's birthday.



Yes, I cooked them and potatoes in an air fryer.

I did it on March 8th ... but in view of the well-known shklerosis and chronic academic failure, I am reporting only now

How I was afraid of them !!!! And how simple it is! But you can do it in advance, which makes life sooo much easier on the day of the holiday! Thank you!!!! Only here again I have a problem, not like everyone else !. Quite large cutlets are obtained. Serving on the table, I decided to cut it in half, and then all the most valuable things began to flow away! So next time I will do half as much. For the rest, beautiful marquise, Tanya, everything is very, very! And with a fried crust, even dietary!

After the "Kiev cake" it will be the next feat! Chessword!

Mashun, to Kiev or after ??? Do you see how you are drawn to Kiev ???

[artisan]

artisan As Winnie-the-Pooh said: "It's not without reason!"

Although there are no "roots", historically it is known ... there are Polish ones, there are gypsy ones ... there are no Ukrainian ones

[artisan]

artisan As Winnie-the-Pooh said: "It's not without reason!"

Although there are no "roots", historically it is known ... there are Polish ones, there are gypsy ones ... there are no Ukrainian ones

And according to the latest scientific research, everyone has the same roots! From one woman Shina all descended. Well, men are understandable from whom ........

[artisan]

artisan As Winnie-the-Pooh said: "It's not without reason!"

Although there are no "roots", historically it is known ... there are Polish ones, there are gypsy ones ... there are no Ukrainian ones

And someone promised a pike, I remember

Post gyyyyyy

Tanyusha, after the next reception of guests with another thank you to you. What a convenient dish after all: I prepared everything the day before and in the freezer. And then she just took it out, in oil ... and voila. I still did not know how to adapt the cartoon to this business, but the last experience was the most successful. I fried it in oil (there was a lot of oil, but still it didn't cover the whole cutlet, the toad intervened) only slightly, so that the crust was really golden and then put the cutlets into the Cuckoo, and then 10 minutes. on Multipovar 110C.Convenience is that all this was done before the guests arrived, and they were just right in terms of temperature to keep warm. And the oil is all in place, and very soft inside. It seemed to me more juicy than when I kept them deep-fried for a longer time and then brought them to readiness just in a frying pan under the lid (Zepter frying pan, the same oven effect).

The cutlets are delicious! I added garlic to the oil and rubbed the fillets with a mixture of peppers.

Preparing cutlets, in the process. They "rest" in the freezer. It seems to me that all the oil will leak out when I wrapped it, the edges were thick, I could not tuck them. And in this regard, the question is - how do you fight them off? I have a regular meat hammer. Something didn't work out very well. Maybe try some kind of tender?

regular meat hammer. Something didn't work out very well

Look for an unusual (USSR), there are square sharp teeth, they beat off very thin