Chicken Kiev (greetings from the USSR)

[I gave a description earlier and I am inserting it here now]

Chicken Kiev (greetings from the USSR)

Category: Meat dishes

Ingredients
chicken fillet (breast)	1.0KG
butter	0.09 kg
egg	1.5 pcs
millet flour.	0.15 kg
breadcrumbs	0.150 kg
dried apricots and prunes	0.1 kg
salt, pepper, cardamom (freshly ground)

Cooking method

• Fillets of poultry or game are cleaned. To do this, separate the inner muscle (tenderloin) from the outer (large fillet). Tendons are removed from the small fillet, and the remainder of the clavicle from the large fillet. The peeled large fillet is moistened with cold water, placed on a board and the surface film is cut off with a sharp damp knife. The large fillet is cut from the inside in the longitudinal direction, slightly unfold, cut in two or three places of the tendons and put into the incision a small fillet, which is covered with the expanded part of the large fillet.
• Prepared chicken fillets are stuffed with butter, moistened in eggs, breaded twice in white breading and deep-fried for 5-7 minutes until crispy crust forms. Bring to readiness in an oven. When on leave, cutlets are garnished and poured with butter. Cutlets can be served on croutons.
• This information is completely from the Prescription Collection 1982 (USSR).
• Just in case, I will add on my own - even in those days of strict accountability and harsh reality, employees (eminent chefs, and not just anyone!) Had the right and the opportunity to change this recipe, diversify the dull menu. Imagine what will happen to a chef who cooks the same dish from the same products every day, every day. ... ... And eaters wanted variety, too.
• Here's an example. As with the help of minor additions to the main recipe, from the available products, seriously and convincingly change the taste of a familiar dish.
• I do not see (yet?) It makes no sense to show the recipe screen. I can't. We will do it anyway roughly. I will reveal a terrible secret - in those days they cooked to their liking, occasionally only looking (who understood) into the technological map. It was always drawn up strictly. Only to set the price for a specific dish.
• Always start by washing your hands and preparing your work area. Let everything be at hand, let it be convenient for you.
• This fillet, and other meat does not need to be washed, it will undergo a hell of a heat treatment, all bacteria (and others with them ...) will die !!!
• 
• 
• Never work in a bathrobe and high-heeled flip flops! The kitchen does not forgive frivolous outfits. Always start cooking in a good mood. Then everything will work out for sure!
• The files were huge. I don't like to cut, but I had to. Almost 300g. Cut off about 1/3. Remaining 200g. About.
• 
• Cut off a small fillet and a little from a large one. Then we'll attach it somewhere. And so, not the HORSE cutlets!
• These are the ones left, 200 grams
• 
• Broken files
• 
• Prepare a mass from soft butter and dried fruits (gag). For husband. For myself, a piece of ice and a little mass. Salt and pepper. Without fanaticism, these cutlets will be excellent due to butter and dried fruits.
• 
• Here I tried to present all the stages of double breading.
• 
• These are the results
• 
• We turn on the stove over high heat. We wait. Minutes. ... ... three. Depends on the stove. A
• Carefully lay out the cutlets from a low height (do not flop!) Seam down !!!
• Reduce the fire immediately. When it grabs well, turn it over. Fry for three minutes on both sides.
• 
• I took them out immediately on plates and cooked them in the microwave for all minutes at once. ... ... 2.
• 
• 
• My cutlets turned out to be just as beautiful and tasty. But less high in calories. After all, I took half the oil.
• I gave a description earlier and I am inserting it here now
• For Kiev cutlets, you need a chicken breast with a bone. (This is ideal.) It consists of large and small fillets, which are easily separated by hand. One bird has two fillets. I take ready-made (without a bone) and do not bother. Put the fillets on the board, cover with a plastic bag and beat off with a spatula or knife handle (carefully!). Beat off just lightly, just level the height. On the smooth side. Then turn the fillet with the smooth side to the board and put (closer to the wide part of the fillet) a piece of butter, not melted, but soft and pliable with grass (chopped parsley). In the original, just butter without additives.
• Season with salt and pepper. Top with tenderloins. Roll up tightly, like a pupa in childhood, First tuck a large fillet on the left, Then on top. At the end-right. You will get such a tight large carrot. It costs nothing to cut. Better then choose small files. At this stage, try to wrap the oil tightly so that air does not get under the fillets!
• Now our "shanks" need to be removed in the cold, so that the oil will grab inside.
• Prepare three deep bowls (any containers). In the first, break 2 eggs + 3 tablespoons of milk, salt, mix with a fork. This is a lezon - it will glue the breading firmly.
• Pour flour into the second, about a cup. But not in a bunch, spread flat over the bottom of the plate.
• And in the third, fine bread crumbs.
• Do not salt anything here already. Only lightly.
• In these cutlets, if done correctly, there is nothing complicated, except for the penultimate stage - double breading.
• Prepare a board or large flat plate. Now place all prepared containers in front of the stove in the following sequence:
• Board with "naked", then ice, flour, crackers and a plate for semi-finished products. Nearby is a frying pan on the stove. Between the flour and breadcrumbs, it is better to place an additional plate with a lezon - this will make it easier for beginners. This line will turn out. Let's say to the left of the stove. Then, on the right, we will put a plate already large and elegant under the finished cutlets. It is advisable to put on it the cooking tongs-silicone are good! At worst, a couple of forks.
• Then we will fry.
• We dip our "naked ones" in turn, first in a lezon, then roll them in flour, trying not to get our hands dirty too much - we use two fingers on one hand. Then back to the leon. Then roll in breadcrumbs. Check that there are no bald spots left. Place on a plate for semi-finished products. And so all the cutlets in turn. Better to wash your hands from the breading after each. At this stage, you can put the semi-finished products in the refrigerator. And you can start frying right away. Whoever needs it.
• Pour oil into the pan. Vegetable only. Never put cream in - everything will burn!
• Oil, of course, is a good refined oil. Pour in a lot, about 3 cm tall. So that the cutlets float freely in it. I usually take about 0.5 liters. Yes, this dish is festive, you can allow it!
• Wait until it gets very hot, do not overheat! In cold or warm, too, you cannot lay - everything will flow out of the cutlets!
• In short, prepare the deep fat carefully. Start frying 2-3 cutlets each, gently lowering from a low height (about 1 cm) into the pan. Should neither bubble nor squirm. Be careful and careful. It is better to place the saucepan on the farthest burner.
• Make the fire medium. This is a very important stage - when cold deep-fried, the cutlets will spread, when very hot, they will burn on top, and inside they will be raw.
• If there is not enough deep fat, you can gently turn it over with tongs. If you do not pierce with forks, just grab it from the sides.
• When a golden crust appears in 5-7 minutes, carefully remove with tongs on a beautiful dish (heat-resistant). When everything is overcooked, place it in the oven (200 degrees). Minutes also at 7. They will reach readiness.
• It seems everything.

The dish is designed for

3

Time for preparing:

30 minutes

Cooking program:

deep fat

Again, I have a mess, do not insert part of the description under the spoiler. And so I wrote a whole novel - do not reread!

[Galya]

Galya, everything is so well planned, it is imperative to cook, although I am too lazy to prepare technologically complex dishes, but you explained everything so well that I hope I can handle it ..
I totally agree that good cooking begins with good tidying and careful preparation, comfortable clothes, well, I also tie a scarf, otherwise we have enough cat hair as a seasoning

[Galya]

Galyawhat a great work!
Thank you for the detailed recipe, subtleties and humor, very clear and pleasant!

Yes, the chickens have huge cheeks nowadays, but there have been times ... my husband and I once recalled our childhood: his mother baked a whole chicken in a paper bag of sugar ... a whole chicken out of a kilogram of sugar! yes, not that sugar now)))

a whole chicken from under a kilogram of sugar!

Yes, I remember these scum in 1p05kop

But they were proudly called BLUE BIRD! By meat color



Do not be afraid to cook - with careful preparation, everything will work out!

[Galya]

Galya, great recipe and explanations for it, thanks

[Galya]

Galya, thanks for the recipe. Why spoilers? Write in plain text. So what, what a lot of words? But everything is very detailed and understandable. My hands were itching to try to cook again!

[Galya]

Galya, wonderful master class 🔗

[dog gray]

dog gray, Galya, great recipe!
I haven't cooked such kaklets, but I want to try!
How am I going to come to consult.

We prepared these cutlets in large quantities. Banquets were often ordered. Stored semi-finished products in the refrigerator. Fried after ordering. In parallel with the wedding, ordinary visitors were sitting in another hall. For convenience, I advise you to twist and screw them at home on the eve of the holiday and, for example, fry the next day. I even freeze them.

do not insert part of the description under the spoiler.

Galya, no need for a spoiler, all comments are necessary and irreplaceable. I read everything inside and out, everything is important, a very detailed and understandable recipe. And this is good! Galya, I won't be surprised if they give you a medal for him later

Jackalan?

[Galya]

Galya, not, for example, as I have under the picture, a medal for the best recipe of the week



I don't want to offend anyone, but there are not many such detailed, correct and understandable recipes for HP

Why spoilers?

Moreover, attempts to use spoilers in recipes distort them.

It is important to indicate the measurement systems in the ingredients. Pictures cannot be left on the same line with the text.

such detailed

Excuse me, please, but I didn't understand why there is so much unnecessary text ...
And endless spoilers.

[RepeShock]

RepeShock, Irina, the first recipe!
Nothing wrong! They will help, edit.
Moscow was not built in a day.

Whoa! 10 messages and 30 thanks!
Who else has three times more thanks than messages?

[Galya]

I didn't understand why there is so much extra text ...

I know nothing, maybe I'm so "stupid", but I just have information, not much, everything is very clear. Galya, I chewed everything and put it in my mouth, I must now repeat it.

[Galya]

Galya, thanks, great recipe!

I never cooked Kiev cutlets, for some reason I was always afraid of complicated cooking technology. After such a detailed master class, I'll probably try))))

[Galya]

Galya, thanks for the recipe! Everything is well scheduled. And the filling is interesting With the first recipe!

and I cut the butter into portions before putting it in the cutlets and freeze it in the freezer, then it definitely does not flow out when frying) I remember how, when serving, these cutlets were put on toasted crouton from bread, and they looked beautiful like small rockets ... was one of my favorite foods)

I do not freeze the butter in advance - it should already be ... malleable in the semi-finished product. Does not leak due to double breading and instant deep-frying. The cutlet is quickly sealed. If you put it in not hot enough oil, the edges will certainly disperse.Yes, you will see for yourself - everything will begin to boil and bubble. Be careful.

[Galya]

Galya, I bought turkey breasts, one pulled it by almost 1.5 kg, now I will spread it out and I will think how to cut it and two small ones from turkey poults, they are with an average chicken, I need 4-6 cutlets ... In general, I will look

I think you can contrive. There are already two, so cut off another 4 from the larger piece. They will stick even better with the breading. Because the edges will not be smooth, but rough. Fight back without fanaticism! It is better to cut off a piece with a knife initially, wider and thinner.
The turkey loves ginger.

[Galya]

The turkey loves ginger.

Galya, I am a crow today, I looked at the ginger in the store, I thought how good it was, I had to take it, otherwise it was over, but something distracted me (my husband apparently) and I forgot, but I don't even have a dry one - it's over. True, there is a mixture: cardamom, cinnamon, ginger, sweet peas and cloves ... I think you can do it a little. Galya and where in the breading, butter or the turkey itself to sprinkle and grate?

Thank you very much for the recipe, the main thing is the cooking technology is very reasonable. I will use it. I think that also from turkey can be depicted.

[flame.]

It's a good spice combination. Specially for a turkey. When you beat it off, pour it directly onto the file with salt. No butter for minced meat, no breading - no salt.
flame.In principle, from any bird you can. Even quail. Joke.

[Galya]

Galya, we have a neighbor in the village, a hunter, walks in the spring woodcocks shoot, but they may be a little more than a sparrow ... What is there, bones and fraction?

: victory: And the broth?

[Galya]

Galya, yes, I didn't even think about broth
Galya, and what a classic composition of butter in Kievskie, I want to prepare butter today and cutlets tomorrow evening ...

According to our collection, only butter, but a lot: 3o g for one small cutlet (83 g of raw fillet). In Cooking (1957), boiled yolk is added. I like it better.




I'll reveal a terrible secret - all the bookmarks were enormously overstated (shrinkage-shrinkage .... Well, you know ...
There is nowhere to cram 30 grams of oil! It is a pity that screenshots cannot be inserted.



720. Chicken Kiev

PRODUCTS GROSS NET
Chicken¹ 231 83 + 7²
or chicken fillet (semi-finished product) 83 + 7²
Butter 30 30
Eggs 1/4 pcs. ten
Wheat bread 28 25
Semi-finished product weight - 145 + 7²
Cooking oil 15 15
Fried cutlets mass - 128 + 7²
Garnish No. 750, 762, 797, 805 - 150
Butter 10 10
Exit - 288 + 7²
¹ Skinless pulp.
²Mass of a bone.

Prepared chicken fillet (sample No. 700) is stuffed with butter, moistened in eggs, breaded twice in white breading and deep-fried for 5-7 minutes until crispy crust is formed. Bring to readiness in an oven. When on leave, cutlets are garnished and poured with butter. Cutlets can be served on croutons (recipe no. 1107).
Side dishes - boiled green peas; deep-fried potatoes; complex side dish.



This is the 1982 EPP Compilation. Relevant today.

[Galya]

chicken fillet (semi-finished product) - 83 + 7²

Large breasts for 1.516 kg, two small breasts for 565 g, according to such norms, from small ones you can just make 6 pieces

In Cooking (1957), boiled yolk is added.

Galya, add this to butter, how much? yolk per cutlet or 2?

[CHICKEN FILLET CUTLET STUFFED WITH LIVER]

Add to butter. I don't know the norm. They write, just mix with mashed boiled yolk. I think 1/1. yolk 15g + oil 15g = 30g. You always need to go to the originally set net weight. The same is done with dried fruits.



It turns out 1 yolk for 1 cutlet.




1147. CHICKEN FILLET CUTLET STUFFED WITH LIVER



Prepare these cutlets in the same way as described above (1146). Prepare minced meat from a mixture of thick milk sauce and half-and-half with liver, cooked as for a pate (295). Add raw egg yolk (1/5 pcs.), Boiled chopped champignons, salt and pepper to the minced meat. Cut the minced meat into pieces weighing 40 g, giving them a flattened pear-like shape.

Salt the cutlets, moisten them in an egg and breaded in white bread crumbs, giving the cutlet an oval shape. Fry the cutlets in a shallow saucepan or in a cast-iron skillet with oil and fry in an oven.

When serving, put the cutlet on a dish, pour with oil and garnish with potatoes (straws) and baskets of unleavened or puff pastry filled with peas and carrots.

Serve separately the Madeira sauce.

You can also cook cutlets from other poultry, as well as from game.

Chicken fillet 80, butter 20, eggs 20, milk sauce 15, minced liver 15, mushrooms 10, wheat bread 20, Madeira sauce 75, side dish 100, pepper.

[Galya]

Interesting recipe Galya, but I am champignons and liver, to put it mildly, not very

It turns out 1 yolk for 1 cutlet.

I'll try to do it tonight if I have enough strength

[Mandraik Ludmila]

Mandraik Ludmila, Hello neighbor. Purely for fun ...

1224. SMALL ROASTED GAME


Loin of small game carcasses (woodcocks, great snipe, snipe, etc.) before frying, cover with a thin slice of bacon, which is strengthened on the carcass, tied with a thread. Fry the game just before serving on the stove in a saucepan or skillet with butter. After frying the sirloin, turn the carcass over on the back and fry it in the oven for 5-7 minutes. Remove the lard from the finished carcass and lightly fry the loin. Pour a little brown broth (20 g) into the bowl in which the game was fried, boil and strain; pour this juice over the game when serving.

Lightly fry the poultry liver, then simmer, then rub through a sieve. Cut the wheat bread into rectangular slices 4x8 cm in size, 1-1.5 cm thick, make a longitudinal depression and fry in oil in a pan. Lubricate with steep mashed liver.

When serving, place the fried game on a crouton dish, pour over the juice and garnish with herbs. Serve salad or jam separately.

Woodcock, snipe 1 pc., Snipe or quail 2 pcs., Shpig 15, butter 20, liver 25, wheat bread 50, salad 50 or jam 30, greens.

[Galya]

Galya, Ok I will pass it on

Checkmark, take the report:

This is the second attempt, the first was completely unsuccessful. Of course, you still need to train and train to get something decent.
But it's still very, very tasty. Thanks again for the recipe!

[Galya]

Galya, don't hit it hurt. I made my first cutlets near Kiev, I will not dare to call them Kiev ...
As I wrote, I have 2 breasts of small turkey poults of 0.5 kg each and one breast of an adult turkey for 1.5 kg. As a result, I put off the big one for the future.
I got 4 cutlets, I made the first one from a whole breast for 500g, respectively, after cutting and beating it turned out bast, well, my husband, I think, will eat it. I divided the remaining breast diagonally, so that the fibers were right, into two blanks. She beat off one, wrapped it up ... in general, it's still not bast shoes, but slippers. Then I divided the half in half again and made two cutlets of about 100g from it.

In general, the first pancake as usual ... but artful! Added to large ginger, small just with salt and pepper. Inside there is just butter, butter in that little cutlet that I already ate is almost melted ... In general, I will improve, but not today, today I still have beds

Here are my cutlets. Fried in a well-heated pizza maker. The oil leaked out a little, not right away, but for now the cutlets reached in the oven turned off, but it was tasty anyway, they ate it quickly, the photo did not work out in the context.
The breasts are huge and I cut them, from two it turned out 8 cutlets. I will train more

[marina-mm]

marina-mm, Well done. I also have taste in the first place. And the form is secondary. Will come with experience, what are our years!

Still, it's more of a cutlet de-volay)))) no bone))

[No, this is, after all, a Kiev cutlet!]

No, this is, after all, a Kiev cutlet!

cutlet-devolve it:

Interpretation
cutlet-devolay
COTLET DEVOLYE côtelette de volaille. Poultry cutlets. Cutlets de valail. Having removed the skin from the chickens, cut off the fillets with the bone of the wing from the bones; removing the vein from the middle, beat off the meat with a hoe and shape the cutlets; and then breaded in egg and breadcrumbs, fried in boiling oil. Serve with peas or mashed potatoes or some kind of sauce.Nezhentseva 1911 146. All poultry cutlets were called "de volaille", in our transcription about "de valail". Our chefs have understood this concept. turning it into "de roll", that is, roll in breadcrumbs, and they began to call so only breaded chicken fillets. Kovalev 1994 124. We dined just like adults: an appetizer, "de Will" cutlets. Stepun Former 1 62.

Historical Dictionary of Russian Gallicisms. - M .: Dictionary publishing house ETS

[Galya]

Galya, and I'll add my first cutlets here.


Thanks again!

The most interesting thing is that I found this topic after the cutlets were eaten.



Galya, once again studied the topic and today consolidated the material. From the remaining half of the fillet, I made two cutlets for lunch. I added boiled yolk to the butter, but as it turned out, one yolk should go for 4 cutlets, I got a bit thick for two. I worked on the shape of the cutlet, it turned out as you taught, with a thin end. Next time I will stick a bone for the entourage.
Well, the report is as expected. This is for my husband

and this is for me

My husband DR has 1 February and he definitely ordered these cutlets to be made hot.

[light]

And I decided on this dish. Of course after light masterpieces, my achievements look very modest, but I did it and it was delicious for us!
I had 4 breasts with a total weight of almost 800 grams. When I bought, I thought there were 5 pieces, they would be just, but it turned out to be too big ...
In general, I still did not understand where to cut what, where to insert and how to wrap it correctly, I just tried harder. Breaded as instructed.

In my opinion, it did not work out very well, I was upset and confident that all the oil in the pan would leak out. But, oddly enough, this did not happen. Everything is perfectly fried. Fried in a wok, the butter was heated to 8 out of 9, when I put in the cutlets, reduced to 7 and fried for 4 minutes on each side. Here, in the photo you can see that it is fried calmly, the butter does not leak.

Then I put it in the micra for 4 minutes. A little juice came out.

Here is a ceremonial photo

And the cut:

The cutlets turned out to be VERY tasty, juicy, with crispy breading. Despite the fact that they are so huge - they were eaten in no time!
I will continue to train.

Girls, Svety! What are you chefs! A lovely sight, your cutlets! First Sveta, there is even nothing to complain about - everything is so beautiful.
The second light, remember, the main thing is taste. Not form, but content! And the second will surely come when confidence comes. Well done that I prepared.



While photographing and describing technology, you digest the whole process in your head again. So, you fix it in your memory.

I brought my cutlets, but how to cut and wrap them correctly? heart-did I get it? in a circle? I never finished it! She shook the most rebellious on the plate, some in the wrong direction, but where she pulled, where she turned, where she smacked into the pan!

It can be seen that the edges are thick: girl_cray: I beat them off, honestly!

[Normal edges.]

It can be seen that the edges are thick, I beat them off, honestly!

Normal edges. This is a zraza cutlet, not a roll!

Galya, I bow down again for teaching me not to be afraid of these cutlets. Throughout my long life, they have been something beyond my reach. And yesterday, for her husband's anniversary, I cooked 15 pieces for the guests, just playfully! Shaped in advance and left in the refrigerator, fried after 3 hours, fried in oil and then brought in the oven. In a fever, I forgot to take a picture of the whole dish, and today we are finishing the rest