Chicken Kiev - an easy recipe for an incredibly tasty dish

Kitchen appliances and utensils:

• pan or stewpan with a diameter of 20-25 cm (with a capacity of at least 1.5 liters);
• cutting board;
• a hammer for meat;
• ordinary kitchen knife;
• sharp knife with a long blade;
• garlic press;
• large slotted spoon (diameter 8-10 cm);
• fork, tablespoon;
• 2 wide flat plates; 1 deep plate;
• cling film;
• paper towels or napkins.

Ingredients

Step cooking

The difference of Kiev cutlets is that they are cooked not from minced meat, but from chicken. Inside the cutlets put a piece of butter with spices. Quality chicken meatballs in Kiev after deep-frying do not lose their integrity and retain the oil inside.

Consider the detailed technology for preparing Kiev cutlets at home. The process is divided into three stages: cooking oil and dill filling, preparing meat and assembling the patties.

Stuffing for cutlets

1. Remove the butter (100 g) from the refrigerator to soften. Finely chop the pre-washed dill greens (medium bunch).
   
2. Peel and grind garlic (2 cloves) using a garlic press or a fine grater.
   
3. Combine softened butter with chopped dill and chopped garlic. Salt, pepper the filling.
   
4. Mix well using a fork or spoon (until smooth). Put the resulting mass on cling film, form a sausage with a diameter of 2-2.5 cm, tightly wrap with a film.
   
5. Put the sausage stuffing in the freezer for 15-20 minutes to cool the oil.
   

Meat preparation

1. Wash each chicken fillet (2 pcs.), Dry it with a paper towel or towel. Remove fat, films, and cartilage from the breast.
   
2. With each fillet, using a sharp knife with a long blade, cut off the lower, loose part (the one that was near the bone), about a quarter to a third of each fillet. Divide these two parts into 4 portions and beat each one lightly, use to wrap the oil filling inside the cutlet during its formation. Divide the rest of the dense fillet into 4 approximately equal pieces, cutting each fillet lengthwise into two equal layers.
   
3. Place a rectangular piece of cling film on a cutting board. Place each layer of fillet on one part of the film, cover with the other part, gently beat off. Try not to spill pieces. Chops should not lose integrity. The approximate thickness of the meat in the workpiece is 5-6 mm.
   
4. Salt and pepper the chopped plate of chicken on one side.
   

Cutlet assembly

1. In a narrow pan or stewpan, with a diameter of 20-25 cm and a capacity of at least 1.5 liters, pour vegetable oil (1 liter). Place the pot on medium heat to let the deep-frying pan heat up well. While the oil is warming up, start assembling and shaping the cutlets.
   
2. Pour into two different plates: premium flour (100 g), breadcrumbs (100 g). Break a chicken egg (1 pc.) Into a deep plate, beat well with a fork, add a little salt and pepper. Remove the oil sausage from the refrigerator, cut into circles about 2 cm thick.Put a circle on the edge of the workpiece, cover with a chipped piece from the top of the fillet on top.
   
3. Wrap the butter in chops by twisting the edges so that the oil filling is covered on all sides with meat. Form the cutlet with your hands, squeeze it from different sides with wet hands, removing air from the inside and compacting the meat around the filling. Put the meatballs in the refrigerator for 15-20 minutes. Roll the cooled patties alternately in flour, beaten egg and breadcrumbs.
   
4. To get a denser shell, dip the cutlet again in a beaten egg and roll in breadcrumbs.
   
5. Dip the cutlets into the heated oil with a slotted spoon. Depending on the size of the cutlets and pans, you can cook from one to two to three cutlets at a time. Note that during the preparation process, cutlets should not touch. Fry the patties in deep fat for 5-9 minutes (each), turning the patty during cooking. The cutlet weighing about 120 grams is fried for 6-7 minutes. Ready cutlet in Kiev is covered with a golden brown on all sides.
   
6. Put the finished patty on a paper towel to remove excess oil.
   

Chicken Kiev is often served on small croutons-croutons.

Video recipe

Preparing meatballs in Kiev is not so difficult, it is available even to men without culinary experience, as you can see by watching the video.

Now you know how to quickly and easily prepare meatballs in Kiev. We hope that a delicious meat dish will become a permanent part of your family menu.

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