Chicken Kiev at home recipe. Chicken Kiev - tender meat with a surprise. Taking the finished cutlets out of the oven

Hello everyone dear friends. Today we will cook chicken Kiev. Kiev cutlets are perhaps one of the most famous restaurant dishes of the Soviet period. So big, juicy with a bone, and inside there is delicious butter. Preparing a Kiev cutlet is quite easy, quick and simple, and what’s most pleasant is that it’s a simple product. What we need for this:

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

How to cook chicken Kiev.

Let's start with the oil. A few hours before cooking, take the stick of butter out of the refrigerator so that it warms to room temperature and becomes soft. You need to mash it in a plate. On average, one serving of cutlet requires 30-40 grams of oil.

Now we take dill. Of course, you can use any other greens, but dill is traditionally used. The dill needs to be washed and dried, so it is better to do this in advance too, so that it is clean and dry at the time of cooking. The more dill, the better. The dill needs to be finely chopped, as finely as possible. And add it to the oil. Squeeze a couple of cloves of garlic into the oil using a garlic press. But garlic is not an acquired taste, if someone doesn’t like it, you don’t have to add it. And everything needs to be mixed well until smooth.

Next, we form cutlets from the mixture. 1 tbsp is enough for one Kiev cutlet. spoon with a heap of butter. Wrap the butter cutlets in cling film or foil and place in the freezer for at least 30 minutes, and ideally for a longer time of 1-2 hours.

The oil should literally harden to 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, the oil will most likely leak out during the process of frying the cutlets, and the impression of this dish will not be the same.

In addition to butter, we will need chicken breast fillet with a shoulder bone. You can prepare Kiev cutlets simply from chicken fillet, but if you want it to have a traditional look with a bone, you will have to work a little and cut this fillet from a whole chicken. These are the breasts you should get.

We will not go into detail on how to cut up a chicken carcass; below the article there will be a video you can watch from 3:56 minutes.

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

The small breast fillet needs to be beaten so that it can cover the piece of butter that we have prepared. We beat the second small fillet in the same way. We put the beaten small fillet aside directly in the film and move on to the larger fillet.

Large fillets must be beaten from the inside, in the direction of the meat fibers. On the outside, it is very important to preserve the film with which the fillet is, as it were, covered. This film will serve as a guarantee that the oil will not leak.

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

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

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

The most successful option for frying cutlets is breading. To prepare it, you need to grate slightly stale bread, which is 1-2 days old.

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 start forming the cutlets. We take it out of the film. Unroll the fillet and begin to form cutlets.

Using film, wrap the butter in small fillets. You can put butter on a large fillet and cover it with a small one.

Then we place the small fillet on the large one and use film to wrap it in a large oblong cutlet.

Then first roll each cutlet in flour. Shake off excess flour. Then we soak it well in the egg and bread coating, and compact the breading with our hands. Shake off excess crumbs so that they do not burn during frying.

We will fry the cutlets in a large amount of 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 must have time to fry. Fry the cutlet on each side for 3-4 minutes until golden brown. If the oil is very hot, the breading will quickly turn brown and the cutlet will not cook through. After the cutlets are fried, they can be placed in an oven preheated to 200 C° for 5-7 minutes. To be sure that the cutlets are properly fried. Of course, it’s not necessary to do this, but it’s better to play it safe so that it doesn’t happen when you cut the cutlet and it turns out to be raw.

Kiev cutlet 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!

In my youth, the phrase “Cutlets Kiev” was synonymous with the word “Luxury”. Theoretically, all of us, technology students, knew how to make them, the textbook explained this in detail, but in practice I did not know people who prepared them often. In those years, only old bluish chickens with long legs and necks were on sale. The only method of heat treatment was long-term cooking, the only way the chickens became relatively edible. The chicken breast was tough and dry, so they came up with this recipe to improve it. I decided to cook chicken Kiev in strict accordance with the technology textbook of those years: two cutlets per serving, with a bone, with a curler. I managed almost everything, but I couldn’t find a breast of the same size as before, today’s broiler chickens are three times larger, so we ate my cutlets for two days and were satisfied, because their taste is exceptional.

Chicken breast Butter Wheat flour Chicken egg Breadcrumbs Parsley Spices Lemon juice Vegetable oil

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

This cooking method is the basis for the rest of the recipes.

Required Products:

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

Technology step by step.

The butter is taken out of the refrigerator in advance, kneaded with a fork, salted, peppered and mixed with herbs.
From the resulting mass, form the products with a spoon and place them in the freezer for 5 minutes. This will help the filling stay inside the cutlet when frying.
The fillet is cleaned of films and bones, cut on one side with a sharp knife, unfolded in the form of an open book. Small fillets are cut off and set aside, large fillets are covered with cling film, beaten, then salted.
Frozen butter with herbs is placed in the center of the beaten chicken and covered with small fillet.
Large fillets are carefully wrapped on all sides to create an elongated shape and placed in the freezer for 3 minutes. This technique makes it easier to bread semi-finished products and also allows the oil to remain inside.
While the workpieces are cooling, beat the eggs with milk with a whisk.
Frozen cutlets are dipped in a milk-egg mixture and sprinkled with breadcrumbs. The process is repeated twice. Double breading serves as protection against oil leakage and ensures the formation of an appetizing crispy crust.
Pour oil into the frying pan to a height of at least 1.5 cm.
Semi-finished products are placed in boiling oil and fried for 3 minutes on each side over high heat.
Next, reduce the heat and fry the cutlets for another 15 minutes.
At the end of cooking, turn off the stove, and leave the cutlets in the frying pan to “rest” for 5 minutes so that the oil is finally distributed throughout the entire 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 housewife can cook them.

You will need:

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

Cooking method.

The breast is divided into 4 portions across the grain. Each part is beaten and slightly salted.
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.
Place cold stuffing in the center of each breast piece.
The meat is wrapped and double breaded, dipping it twice, first in egg, then in breadcrumbs (if the breast does not roll well, you can cover the hole with another piece of chicken).
The resulting pieces 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 more piquant, you can coat the outside of the meat with garlic before frying.

With mushroom filling

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

Grocery list:

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

Cooking steps.

Mushrooms are cut into smaller pieces, fried in a spoon of vegetable oil, and cooled.
Parsley is chopped, combined with champignons and slightly softened butter. The filling is put into the freezer.
The fillet is beaten under cling film, salted and peppered.
Place a spoonful of filling in the middle of the fillet, then wrap the meat tightly.
The cutlets are breaded in the following sequence: flour, beaten egg, crackers, egg, crackers.
Semi-finished products are fried in a large amount of oil until a crust appears.
Bring the mushroom Kiev cutlets to readiness 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 To prevent the cutlets from falling apart, it is better to take low-fat varieties.

Ingredients:

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

Step by step recipe.

The minced meat is salted and divided into 4 parts. Each is formed into a slightly flattened ball.
Place a piece of butter in the center of the workpiece and press it inside.
Semi-finished products are alternately dipped into bowls with flour, eggs, and breadcrumbs. The process is repeated.
Raw minced meat Kiev cutlets are placed on a cutting board and frozen for half an hour.
Frozen semi-finished products are cooked in preheated temperature up to 180°C for 40 minutes.

With spices in a slow cooker

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

Product composition:

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

Cooking technology.

The fillet is divided into 2 halves, each is beaten.
Garlic and dill are crushed, mixed with 50 g of oil, seasonings and salt are added.
Place half of the filling on each piece, then roll the meat into a roll.
Each cutlet is dipped into a beaten egg, then into breadcrumbs 2 times.
Melt the remaining butter in the multicooker bowl and cook the cutlets in it using the “Fry” program set for 15 minutes.

With added cheese

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

Required components:

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

Step by step recipe.

The butter and cheese are crushed on a medium grater, mixed, wrapped in cling film in the form of a sausage and placed in the freezer for a quarter of an hour.
The fillet is beaten, salted and peppered.
A piece of butter and cheese filling is placed in the center of each base. The fillet is wrapped in an envelope.
Prepare the breading: mix eggs with milk in one plate, pour flour into a second, and crackers into a third.
The pieces are alternately dipped in flour, milk-egg mixture, and breadcrumbs. The breading is repeated.
Semi-finished products are allowed to lie in the freezer for 20 minutes.
The cutlets are deep-fried in large quantities for a quarter of an hour.

Required Products:

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

Recipe step by step.

The breast of the carcass is cut off along with the wings.
Part of the wing is removed, leaving the humerus bone.
The convex part of the fillet is cut off.
The remaining fillet with bone is beaten and salted.
Mix butter and chopped parsley. Roll small balls from this mass and freeze them a little.
The filling ball is placed in the center of the chop. Cover with the previously cut fillet.
Semi-finished products are placed in the freezer for 10 minutes.
Raw products are dipped twice in egg wash, then in breadcrumbs.
Each Kiev cutlet with a bone is deep-fried for about 15 minutes, then the dish is brought to softness in the oven for 45 minutes.

This is what a properly formed cut should look like - thin crispy breading, juicy chicken breast and a cavity inside from which aromatic butter flows - very tasty! This juicy cutlet is familiar to many, it’s only a pity that nowadays it has become an ordinary fast food and has lost its sophistication and unforgettable taste. What the food industry offers us in the form of frozen semi-finished products cannot be compared with a cooked cutlet in the home kitchen with your own hands. The process of preparing chicken 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 pounded chicken breast, in which butter is wrapped. The fillet is placed on the wing bone, so the appearance of this cutlet is very similar to a chicken leg. For the first time, a Kiev restaurateur came up with this idea, so its name includes the wonderful city of Kyiv. 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 the butter does not leak out of it when frying, and even more so to make a structure together with a bone. But don’t despair, you can resort to little tricks and you will succeed.

Firstly, the bone is not necessary at all- this is comforting news. And secondly, you need to take care of the filling for the 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 vital role in cooking. Only real butter will give the Kiev cutlet an unforgettable taste, juiciness and aroma.

Step-by-step photo recipe:

Cut the butter into 4 pieces, arrange them on a plate so that they do not stick together and place them in the freezer so that they frozen well- this is the main trick - frozen oil will melt more slowly when frying, will not begin to boil inside the cutlet and tend to escape outside. If desired, pieces of butter can be made more rounded, if you have time, tinker. I used herb butter, but this is optional. How to prepare this oil, see →

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 Kiev cutlets - they wrap the bone in it and this “construction” is wrapped inside a large fillet. But, since we decided to make the process easier, we boldly cut it off. Such arrows from four to five fillets correspond in weight to one full fillet.

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

Breast cut in half lengthwise without cutting all the way through.

Expand in both directions - you get a large, thin piece.

Place the fillet in a bag to prevent splashes flying in all directions, and beat back. Do this with all the breasts.

Season the chopped fillet with salt and 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. To make the breading stronger, repeat the whole process again: flour, egg, breadcrumbs.

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

Fry Chicken Kiev is necessary in large quantities of vegetable oil in a deep fryer or deep frying pan. You can fry it in the usual way, but it will take more time, and longer heating threatens to leak oil, which will turn our unusual cutlets into ordinary ones, and we don’t want that at all. So much fuss and fuss! Therefore, do not skimp on the oil and heat it well. In hot enough oil cutlets are fried for only 5-7 minutes. Turn the cutlet over while frying so that it browns on all sides.

Well, here is 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 the highlight of the dish. Combining with the juice of chicken meat, it forms a delicious sauce. I just want to dip every bite of it!

Bon appetit!

The Kiev's cutlets. Brief recipe.

You will need:

chicken fillet 800 g (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 pound it.
Salt, pepper and wrap a piece (25 g) of frozen butter in it.
Roll the formed cutlet in flour, dip in beaten eggs, and roll in breadcrumbs.
To make the breading stronger, repeat the process: flour, eggs, crackers.
Fry the cutlets in a large amount of hot vegetable oil for 5-7 minutes.
Turn over during frying so that the cutlet is browned on all sides.

In contact with

Empress Elizabeth was very greedy for everything French. She sent young people to France to learn culinary skills. It was they who brought us the recipe for “de-volley” from there; they say it was invented by the imperial chef Nicolas Appert. The new product we brought is exactly like our chicken Kiev, with the only difference being that our chefs stuffed the rolled chicken chop with butter. A small piece of butter makes dry chicken breast juicy and tasty, giving it a delicate creamy flavor.

The French War of 1812 instilled in our citizens a persistent hostility to everything French, even the cutlet was renamed Mikhailovskaya. A chicken bone simulating a leg also appeared for the first time in Kyiv. Originally, cooks beat butter into battered chicken breasts with a meat mallet. Now they simply wrap it inside a cutlet, bread it several times and fry it. The culinary signature of Ukraine is known far beyond its borders. There are versions that it received this name because our compatriots abroad constantly order it in restaurants.

Chicken Kiev preparation of products

First of all, we need a base - a real chicken breast. Some people like to buy it ready-made, but thrifty housewives stock up on whole chicken at once, then divide it into parts for different dishes. You need to cut the fillet from the breast very carefully. We make a deep cut along the breast bone, cut off the fillet along with the wing, it is better to cut off the unnecessary part of the wing, we won’t need it.

We leave only the bone, which should be cleaned of meat and skin. It is better to cut the bone from the meat. Although the most skilled chefs do not cut it off in the original recipe. Now we will cut off the upper part of the fillet, remove the white veins from it, and remove films and fat. All that remains is to beat the fillet with a hammer. The process of forming cutlets must be approached very responsibly. In addition to meat and butter, we also need crackers and flour, as well as a raw chicken egg.

Chicken Kiev - the best recipes

Recipe 1: Chicken Kiev with cheese

To prepare the filling, mix soft butter with the ingredients and keep it in the cold for a little bit so that it thickens again. Otherwise, the Kiev cutlet has almost the same recipe, the difference is our filling. Don’t believe that this dish is difficult to prepare – try it. You will have to tinker, but the result will definitely meet your expectations.

Ingredients: butter (good quality, 20 grams), fresh chicken breast (150 grams), dill, white pepper, salt, chicken egg, crackers, flour, cheese (edam or other hard variety, 20 grams).

Cooking method

Let's prepare the fillet, clean it of skins and veins. Beat with a hammer to a thickness of 0.5 cm. Salt and pepper. Mix soft butter with dill, grated cheese and knead. Form an oval sausage and thread it onto a chicken bone. We place it in the middle of the prepared fillet, wrap it very tightly so that the filling does not have the slightest chance of leaking out during cooking. We form a cutlet and put it in the freezer for a few minutes while we prepare the breading.

Beat the egg. We bread the workpiece in flour, then in the egg, the next step is in breadcrumbs, then again in the egg and again in breadcrumbs. You should get a dense layer of breadcrumbs, which, when cooked, will provide a golden-brown, crispy crust. Fry in vegetable oil until it covers the surface at least halfway through. Chicken meat cooks very quickly, it will brown in less than a minute. You can bring it to readiness in the oven or microwave - this will take no more than 10 minutes.

Recipe 2: Garlic Kiev cutlets

Garlic has never interfered with any meat, especially in a chicken cutlet. Add it to the filling, and the most ardent of its lovers can coat the fillet on the outside as well. The mind-blowing smell during cooking creates such an appetite that it is sometimes difficult to wait until the end of cooking.

Ingredients: chicken fillet, butter, pepper, white bread crumbs, egg, flour, garlic (2 cloves), parsley, dill, basil, vegetable oil.

Classic cooking method

We beat the fillet and wrap the filling in it. To prepare the filling, soften the vegetable oil to room temperature and mix with finely chopped herbs and crushed garlic. Coat the fillet with salt and pepper, put the filling inside with the bone inserted inside. Prepare lezon (a mixture of beaten egg with pepper and flour) and crackers. We form a cutlet, bread it in the following sequence: flour, lezon, breadcrumbs, lezon, breadcrumbs again. If the cutlet does not roll tightly and the liquid leaks out, you need to close the hole with a piece of beaten meat. Deep fry, then place in the oven for a short time.

Recipe 3: Chicken Kiev with mushroom filling

This cutlet is best served straight from the oven. Side dish – fried potatoes or mashed potatoes. A little vegetable or canned salad wouldn't hurt either.

Ingredients: chicken fillet (1 piece), parsley, butter, vegetable oil, pepper, mushrooms (champignons, 200 grams are suitable), breadcrumbs, flour, eggs.

Cooking method.

Since we are using mushrooms as a filling, first chop them finely and fry them in oil. Cool so that they do not melt the butter, and mix with finely chopped parsley. While we cook the meat, we will leave the stuffing mixture in the freezer so that it is well chilled and retains its shape.
Beat the finished chicken fillet without films and tendons with a hammer without obvious spikes, add salt and pepper. To ensure that it is uniform in size and condition, it is better to cover it with cling film at this time.

Place the butter-mushroom mixture on the inside of the fillet and wrap it tightly so that the melted butter does not leak out. Breading is almost always carried out according to the same scheme: flour, egg, crackers, egg again, crackers. Fry in a lot of fat. The amount of filling should depend on the size of the chicken fillet. It is best to lower it into the oil using a slotted spoon. The fried cutlet should still “cook” a little longer in the oven or microwave. Approximately 10-15 minutes.

Recipe 4: Potato Kiev cutlets

If you are tired of chicken in any form, try to deceive everyone in an original way. Your family won’t even think of being indignant, since a potato cutlet is a very tasty independent dish, and even with such filling and breading.

Ingredients: Potatoes (800 grams, peeled), butter (150 grams), potato starch (2 tablespoons), crackers, flour, vegetable oil, salt, mushrooms, egg.

Cooking method

Boil the potatoes, pass through a meat grinder and season with butter. Mix thoroughly with 1 raw egg and add 2.5 tablespoons of potato starch. Form into flat cakes and place 1 full spoonful of thick milk sauce with mushrooms on each one. Pinch the edges of the flatbreads and shape the cutlet into a meatball. Roll in flour. Then in beaten eggs, in breadcrumbs. Again in eggs and breadcrumbs and immediately fry in plenty of oil. The golden brown crust will tell us that the potato Kiev cutlet is ready.

Mushroom sauce: saute the flour in butter and dilute with boiled milk. Boil the mixture, thick as sour cream, a little together with the boiled champignons.

- To ensure that the oil is distributed throughout the cutlet at the end of cooking, turn off the heat and let it rest for 5 minutes.
— But here is the method that experienced chefs use to preserve the filling inside the cutlet - they first wrap it in a very thin piece of chicken, and then in the body of the entire chop.