This chicken breast chicken Kiev recipe is incredibly popular. Every second restaurant in Kiev considers it its duty to include this dish in the menu. There are several explanations for this. Firstly, this dish is very tasty - a crispy thin crust, soft juicy chicken inside and ghee with fresh herbs that flows out when cut - it even sounds like music.

Secondly, the reason for the popularity is that you use a whole chicken fillet as the main ingredient, and the Kiev cutlet does not include any extra additives like fatty lard, cheese or high-calorie mayonnaise for taste. Due to the fact that the chicken fillet is not grinded, it will retain all the juiciness and usefulness of the protein product for the body.

The history of the Kiev cutlet is complex and confusing, since even Americans attribute the origin of the dish to their country, considering the name "Chicken Kiev", or "Chicken in Kiev", the word for emigrants from Ukraine.

The Ukrainians claim that these chicken cutlets came to them in 1918, but did not achieve popularity. And only in 1947, during a banquet in honor of the return of the Ukrainian delegation from Germany, everyone liked the recipe for making Kiev cutlets and the dish quickly entered the restaurant menu. The ancestor of this dish was the French chef, wine merchant and pastry chef Nicolas Appert, who invented the côtelettes de volaille, juicy chicken breast cutlets.

How to cook Kiev cutlets at home - a recipe with a photo step by step

Ingredients

• Chicken breasts - 1 kg (3 fillets)
• Butter - 100 g
• Salt - 1 tsp. Spoon
• Black pepper - to taste
• Dill - 1 bunch
• Breadcrumbs - 100 g
• Flour - 100 g
• Egg - 2 pcs.
• Kefir - 2 tbsp. spoons
• Vegetable oil - for frying, about 300 ml

Cooking time 25 min + 20 min for roasting and 10 min for roasting

Output: 6 pieces

So, let's start cooking Kiev cutlets. A step-by-step recipe with a photo will tell you how to prepare a hearty restaurant-level dinner for six from a kilogram of chicken fillet. The cooking process is simple and straightforward, the products are easy to buy in the supermarket or take from the kitchen shelf, it will not take much time, and the result will surpass the efforts.

Prepare all the ingredients for the Chicken Chicken Chicken Kiev. The recipe assumes that you will cook from fresh chilled fillets, and not frozen, since when defrosting, the juices contained in the meat will leak out and the cutlets will be dry. Traditionally, a Kiev cutlet is prepared from a chicken carcass, but if for some reason you cannot use chicken meat, you can cook Kiev cutlets from minced pork.

First of all, you need to prepare the tender core of the Kiev cutlet. It is she who melts during frying and baking, making the chicken fillet juicy and aromatic-creamy from the inside. Combine soft butter and finely chopped dill in a deep bowl. If the butter is frozen, just from the refrigerator, heat it for 30 seconds in the microwave on medium power.

Then spread a plastic bag or cling film on a flat surface and place all the dill oil in a rectangle on the bag. Wrap it so that the butter forms into a stick. Put it in the freezer for 40-50 minutes so that the oil freezes well, because in the recipe for Kiev cutlets at home, it will be our delicious filling.

We proceed to the main ingredient of the Kiev cutlet. The classic recipe involves the preparation of Kiev cutlet on the bone, but many chefs prepare the boneless cutlet from pure fillet. We will do the same, especially since the bone performs a purely decorative function and has absolutely no effect on taste.

Select the fillet pieces before making the chicken cutlets. The meat should be of good quality, practically odorless, pale pink, dull color. It is better if the fillets and, as a result, all the cutlets are the same size, so they are evenly fried in the pan.

First, cut off a small fillet and cut it lengthwise in half. Then use a sharp knife to divide the remaining large fillet into two, also cutting lengthwise, parallel to the table. Thus, out of three fillets, you will get six blanks for chicken Kiev cutlets - six large and six small.

Place a large chicken fillet on the board, cover it with cling film and beat a little. Try not to tear the fillets if there are holes - the filling will flow out through them during frying. The thickness of the meat should be 5-7 mm.

Prepare all the ingredients for the Kiev cutlet batter. Break eggs into the first bowl and add kefir. Stir and add a little salt. Pour flour into the second bowl (it is better to sift it before that). You can use white bread instead of flour as a breading for Kiev cutlets, finely crumbling it into a bowl. Pour the breadcrumbs into the third bowl. I have crackers from the store, but you can make them yourself by chopping stale bread in a blender.

Remove the filling for the Chicken Kiev cutlet from the freezer. The recipe with a step-by-step photo of fillet is designed for six cutlets, so we divide the filling into six cubes. Make sure the block of butter is no larger than the width of a large chicken fillet.

Now we will show you how to wrap chicken Kiev. In order for the result not to disappoint you, it is very important to wrap the Kiev cutlet correctly, and the recipe will tell you step by step with a photo how to do it. Place the large fillets on a cutting board. Place a block of frozen dill butter on top of the wider part. By the way, if you put a slice of processed cheese instead of our butter filling, you will get very tasty Kiev cutlets with cheese, which, when cut, will melt appetizingly inside the cut cutlet.

Season the chicken fillet with salt and pepper over the entire surface. Cover the block of butter with a small chicken fillet, wrap the edges under the block, making a pocket.

Now, from a wide edge, wrap the cutlet in a roll so that all our butter filling remains inside the cutlet. In order not to think at the end why the Kiev cutlets are dry, we need to properly hide our oil in the layers of meat so that it does not leak out ahead of time.

So, there is a way to make delicious and juicy Kiev cutlets. This is the answer to the question of why Kiev cutlets are breaded in double breading. There are housewives who do not bread cutlets at all before frying or baking. This is a very big mistake, because it is thanks to the dense, thick breading of several layers that the juice remains inside the meat and the result is much better and tastier.

Dip the formed cutlet into flour, roll in it on all sides.

Then carefully transfer the floured cutlet into a mixture of egg and kefir, wet it on all sides so that the liquid covers the entire surface of the cutlet.

Immediately transfer the Kiev chicken breast cutlet back to the flour, with this we achieve the same double breading, thanks to which the crust will be crispy and the chicken meat will be juicy. Then transfer the product again to the egg with kefir, moistening it on all sides.

And the last step of the breading - roll the cutlet in breadcrumbs. By the way, you can make your own bread crumbs for Kiev cutlets from bread. To do this, cut and dry the bread crusts, then place them in a blender and beat into crumbs. Roll in breadcrumbs well, on all sides.

So, how to fry Kiev cutlets in a pan? Heat the skillet with plenty of oil so that the chicken cutlets are about half submerged in the oil. Fry the patties on one side, without reducing the heat under the pan, until a beautiful golden brown crust forms, then lower the heat a little, turn and fry for a few more minutes, then turn over to the third side, turn the patty again after the crust forms and fry until browning. How much to fry Kiev cutlets? In total, and depending on the size of the cutlets, the entire frying process takes 10-15 minutes.

Gently place the patties fried on four sides on a non-stick baking sheet and place in an oven preheated to 190-200 degrees for 10-15 minutes. So you will bring the chicken meat to readiness, even if it is unevenly fried somewhere in the pan. You can both fry and cook the Kiev cutlets in a multicooker using the "Fry" and "Bake" modes.

After the cutlets have been taken out of the oven, serve them immediately. As you can see in the photo, when cutting the cutlet, the middle, consisting of melted butter and fresh herbs, pours out appetizingly.

Serve fresh vegetables and your favorite sauce as a side dish for Kiev cutlets. Any sauce for Kiev cutlets is suitable - ketchup, adjika, or barbecue sauce and satsebeli. A potato side dish is also considered traditional, which is served in the form of mashed potatoes or fries.

Is it possible to freeze Kiev cutlets for future use

If you find that there are a lot of cutlets for your family as you did after forming, do not rush to fry them. After all, if the finished cutlets stand up, they will partially lose their taste characteristics - the breading will cease to be crispy, and the melted butter will be absorbed into the chicken meat and will no longer flow out when broken.

Therefore, before frying the Kiev cutlets, I recommend freezing some of them in the freezer of your refrigerator. I think there is no need to answer why Kiev cutlets are stored in the refrigerator - raw meat must be frozen in order to stop the possible reproduction of harmful organisms. You can always get them and prepare a wonderful dish for dinner in 20-25 minutes, practically without any effort.

How to fry cutlets in Kiev - semi-finished products in a pan

Remove the frozen Kiev cutlets that you prepared for yourself in the freezer from the freezer. You do not need to defrost them, you can immediately put them in a well-heated vegetable oil in a pan and fry on low heat under the lid a little longer than ordinary Kiev cutlets from fresh chicken fillet.

Is it possible to bake Kiev cutlets in the oven without frying?

You can bake the breaded patties right away in a very preheated oven, bypassing the frying step. Of course, you will need a lot more time, as if you were cooking already fried patties, and you will not get that crisp crust. Of course, Kiev cutlets in the oven without roasting are much lower in calories and more healthy.

How many calories are in a Kiev cutlet

100 grams of ready-made cutlets prepared in the classical way contains 245 kcal. How many carbohydrates are in a Kiev cutlet? If you use a breading of flour, eggs and wheat bread crumbs, then the composition of the cutlet is as follows: Fat - 16.91 g, carbohydrates - 9.52 g, protein - 13.31 g.

Why are Kiev cutlets fried immediately

If you are not freezing cutlets, try to fry them immediately after breading. The fact is that the juice that is released from the meat, if it is kept at room temperature for a long time, can "wash off" the whole breading from the cutlet and the crust on the chicken Kiev cutlet will be with holes, which will affect the juiciness of the cutlet itself.

Other options for Kiev cutlets

Chicken Kiev - minced chicken recipe

How to cook Kiev cutlets at home

Pass the chicken breast through a meat grinder, add spices, mix well and beat the minced meat, leaving it abruptly in a bowl so that the meat fibers "adhere" to each other and the cutlets fall apart during frying.

Next, we take the same steps as when preparing Kiev cutlets according to the recipe with the photo step by step, given above. Remove the prepared butter from the freezer and divide into equal parts according to the number of cutlets, and form the cutlets. The shape of Kiev cutlets is traditionally conical cylindrical, it is convenient to sculpt cutlets with wet hands. Make a minced meat cake on the palm of your hand, put butter on it and carefully cover with minced meat on all sides so that the butter does not appear anywhere.

Then coat each cutlet with a double breading and fry in a pan. It is necessary to fry the minced meat cutlets in boiling oil - deep fat (oil consumption 300-400 grams), and then bring to readiness on a baking sheet in the oven for about 15 minutes.

Kiev cutlets with mushrooms

Ingredients

• chicken fillet - 1 pc
• parsley, herbs - 20 g
• butter - 150 g
• pepper, salt - to taste
• milk - 1/2 cup
• bread crumbs. 150g
• fresh mushrooms - 200 g
• vegetable oil for deep fat - 300-350 ml
• chicken eggs - 2 pcs.
• flour - 50-60 g

How to cook Kiev cutlets with mushrooms

Cut the fillet as follows - put the chicken meat with the outside side down and cut the fillet from the middle along to both sides, open each piece so that it becomes 2 times larger and there is room for the filling. Gently beat off the resulting layers of meat with a knife or flat hammer.

Wash the mushrooms, peel, cut into small pieces and fry in vegetable oil, add salt, cool. Mix chopped parsley, soft butter and mushrooms until smooth. With two tablespoons, shape the filling into quail eggs. Put them in the freezer for 5 minutes so that the oily form does not spread.

Place the frozen filling over the fillet. Wrap the cutlet using small fillet pieces. Put them back in the freezer, freeze.

Beat the egg and milk for breading, pepper the frozen cutlets and roll them first in flour, then in the egg and milk. Dip again in the breading. Place the patties on a cutting board. If the crust is not firm enough, dip the cutlets in milk and crackers again.

Next, fry and bring to readiness as in the above photo recipe for Kiev cutlets. As soon as the golden crust begins to darken, remove the patties and serve.

Anyone who has tasted Kiev cutlets at least once will never forget their original and delicate taste. This dish has become so popular that each housewife has her own recipe, tested on loved ones. But what if you want to cook such a dish as a Kiev cutlet, the recipe of which has not yet been tested step by step? Start with the original photo and experiment later. After all, cooking is a constant search for new ways to prepare a tasty and interesting dish.

What are classic Kiev cutlets? They are prepared from the most tender chicken fillet stuffed with herbs (dill) and butter (high-quality butter). Seasoning with black pepper or other spices is not recommended.

What do you need to buy?

• 1 medium chicken breast;
• A little bread crumbs (about 3 tablespoons);
• Eye pangs (about 3 tablespoons should go away);
• 2 eggs;
• A little butter;
• Dill;

First of all, we prepare the filling - mix the dill with melted butter. We form 4 small oval sausages, send them to the freezer.

Cut 4 large enough pieces from the breast - we will cook 4 portions. Separately, carefully cut out the inner filet mignons. We also divide them into halves, we get four pieces. Look at the photo - everything should be clear to you.

We beat off the minion carefully, preferably through cling film. Add lightly. It is in these pieces that our frozen filling will be wrapped.

Having carefully wrapped, we shift our stuffed bundle to the edge of a large piece and also fold it. We get an oval, with pointed tips, chicken cutlet.

For 5-7 minutes we transfer the blanks to the freezer, then we form the top crust. First, roll the cutlets in flour, then in eggs and finish with breadcrumbs.

Fry the cutlets in a pan and in the oven until light blush. Fifteen minutes later, a delicious dinner is ready.

So the classic Kiev cutlet is ready, the recipe is quite simple step by step, the main thing is to remember all the nuances.

Options for cooking cutlets

Like any dish, Kiev cutlets can be prepared in different ways - from different types of meat, from minced meat, with a bone ... In fact, Kiev style is a find of Soviet housewives who wanted to make the meat more juicy and came up with a little oil inside the meat.

Modern housewives make their own changes to the time-tested recipe. So, cheese becomes a frequent additional ingredient - melted, it gives a special zest to tender meat. Look at the photo - how delicious cutlets stuffed with cheese look!

The main task in baking such cutlets is to prevent melted butter from leaking out. To do this, experiment with different layers of breading. If the filling is wrapped in one layer, then the breading should be double.

Classic finish breading - ground white croutons. Cheese or nuts are sometimes added to them. You can also use ground crackers.

As you can see, a delicious Kiev cutlet, the recipe of which can be changed step by step to your liking, is a rather fancy dish. But almost always it turns out delicious.

Chicken Kiev is perhaps one of the most popular and favorite dishes. Juicy creamy chicken fillet with herbs, breaded in breadcrumbs with a delicate and appetizing heart will win the heart of any gourmet.

You will need

• • for 2 servings:
  • 2 chicken fillets
  • 100 g butter
  • dill and parsley
  • ground black pepper
  • 2 eggs
  • 100 g bread crumbs
  • vegetable oil for frying

Instructions

Cut the fillet lengthwise to make two slices - small and large.

Remove tendons from small fillets so that the cutlet does not deform

Cut the large fillet again lengthwise and open it like a "book".

Place the fillet between two layers of cling film and gently beat off with a saucepan or skillet so as not to tear it.

Finely chop the greens. Season with salt and pepper.

Divide the butter into two sticks and roll in greens.

Put a block of butter in the middle of the "book", close it with a small beaten fillet and wrap it with a large one on all sides, forming a cutlet.

Ready cutlets put in the freezer for 10 minutes.

Beat eggs.

Dip cutlets into the egg.

Roll the cutlet in breadcrumbs.

Dip again in an egg and roll well in breadcrumbs.

Fry in a hot skillet with plenty of oil until golden brown for 5-7 minutes.

Fried cutlets put on a baking sheet and put in the oven.

Bring to readiness at 180 degrees for 10 minutes.

Ready cutlets served with a side dish of potatoes and vegetables.

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It is believed that the recipe for Chicken Kiev was brought from France specifically at the request of Elizabeth, who loved French dishes. The original name of the dish was de-volay cutlet. Then everything French went out of fashion, the cutlets were renamed "Mikhailovsky". And only after some time, the almost forgotten recipe was used again. Many people have tried the Kiev cutlet, mainly this is a food service dish. But you can cook it at home, it will turn out to be no less tasty.

Related articles:

• How to cook delicious Kiev cutlet
• Chicken Kiev with a complex vegetable side dish
• How to quickly and deliciously cook beef

You will need

• - Chicken breasts - 500 g
• - Garlic - 2 cloves
• - Eggs - 2 pieces
• - Butter - 100 g
• - Breadcrumbs, flour
• - Salt, pepper, oil

Instructions

Chop the garlic finely and add it to the softened butter. Salt and pepper a little, you can add your favorite spices or buy ready-made seasoning for chicken. Then mash the butter thoroughly until smooth, put on foil in the form of a small oblong sausage. Wrap in foil and place in the freezer for 20 minutes.

Chicken can be purchased whole at once, only chicken breasts can be used. The meat should be cleaned from films, fat and skin. Then wrap the breast in plastic wrap and beat carefully. You need to beat off with the side with small cloves and make sure that a hole does not form in the fillet. You can sprinkle it a little with spices, then put a piece of frozen butter in the middle. Cover the slice with the smaller fillet and gently wrap, giving the cutlet an oval shape. The oil should not be visible.

Then pour 2 eggs into a bowl, salt them a little and beat thoroughly until smooth. Dip the resulting cutlet in a mixture of eggs, then in flour. Then again in egg and bread crumbs. If it seems to you that the cutlet is unevenly covered with a layer of crackers, you need to repeat the last step.

Then dip the cutlet in hot oil, which should cover it by about half, and fry until golden brown.

Helpful advice

Serve the finished cutlet with a side dish and garnish with herbs.

Perhaps the most common dish sold in every supermarket and fast food kiosk is the Kiev cutlet. She is good in any form. But what kind of shop cutlet can compare to a homemade one, especially if you know how to cook. This dish is easy enough to prepare, so let's try to make it.

Related articles:

• How to cook Kiev cutlets with butter
• How to cook delicious Kiev cutlet

You will need

• Serves 4:
• Chicken fillet - 4 pcs.
• Egg - 1 pc.
• Flour - 100 g
• Milk - 0.1 l
• Breadcrumbs - 100 g
• Butter - 100 g
• Sunflower oil - 300 g
• Salt to taste
• Ground black pepper - to taste
• Greens to taste

Instructions

We wash the fillet under running water, dry it with a paper towel.

While our fillet is marinated for a short time, beat 1 egg, mix it with flour and milk.

Now take each fillet and place a piece of butter in it, curling it up so that the butter is inside. For reliability, we fasten it with a wooden toothpick.

Roll the future cutlet first in batter, then in breadcrumbs. The breading should be thick enough.

We need a frying pan with high edges. Pour sunflower oil there. You need a lot of it in this recipe; when dipping, the cutlet should be closed at least half.

Well, the frying pan is on the fire, now we are waiting for the oil to boil. Dip cutlets in boiling oil and fry over low heat for a long time. The breading should be dark golden in color.

When the cutlets are fried, we take them out on a paper towel to drain the excess fat.
Remember to remove the toothpicks and sprinkle with finely chopped herbs.

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note

There is a danger that the chicken will remain soggy, so broil it longer.

Helpful advice

Only parsley and dill should be used in this recipe. The breading should be white breadcrumbs.

For the first time, Kiev cutlets appeared in Russia during the reign of Empress Elizabeth. The recipe for the dish was brought from France, it was called "de volay". After the Patriotic War of 1812, these cutlets were renamed Mikhailovskie. But the chicken bone in cutlets, imitating a leg, first appeared in the restaurants of Kiev. Try this wonderful dish using the multicooker.

Chicken Kiev recipe in a slow cooker

Prepare the following ingredients for the dish: 300 g of fresh chicken breast, 40 g of good quality butter, 2 eggs, 100 g of crackers, 100 g of flour, 40 g of hard cheese, dill, white pepper, salt.

Cut the fillets off the breast. To do this, make a deep cut along the brisket, cut off the fillet along with the wing. Cut the bone from the meat. Peel it of meat and skin. Cut off the top of the fillet, remove white veins, films and fat. Beat the pieces with a special hammer to a thickness of 0.5 cm. Grate the cheese. Combine soft butter with cheese, pepper, salt and dill and refrigerate to freeze.

Season the meat pieces with salt and pepper. Put the filling in them. Form into oval sausages and string them over the chicken bones. To do this, place the seeds in the middle of the prepared fillet. Wrap the fillets very tightly so that the filling does not run out during cooking. Place the formed cutlets in the freezer for a few minutes.

If the cutlet does not curl up and liquid flows out, cover the hole with a piece of beaten meat.

Prepare the breading. Beat eggs. Remove the cutlets from the freezer, roll them in flour, then in an egg, then in breadcrumbs, then again in an egg and again in breadcrumbs. The cutlets should have a dense crusty layer. Fry the Chicken Kiev cutlets in a multicooker in the "Bake" mode with a lot of oil. The butter should cover the patties at least halfway through. Turn them over after 15 minutes. To distribute the filling evenly throughout the patty, after the end of the cooking program, leave the dish in the multicooker for 5 minutes.

Kiev cutlets with mushrooms in a slow cooker

For Kiev cutlets with mushrooms, take 300 g of chicken breast, 200 g of mushrooms, a little parsley, 40 g of butter, 2 eggs, vegetable oil, pepper, bread crumbs, flour, salt.

Chop the mushrooms finely, fry them in oil. Refrigerate and combine with finely chopped parsley and soft butter. Place the prepared mixture in the refrigerator. Prepare the fillet, beat it with a hammer, salt and pepper. Place the butter and mushroom mixture on it and wrap tightly.

So that the filling does not leak out, but remains inside the cutlet, wrap it first in a very thin piece of chicken, and only then in a chop.

Place the patties in the freezer for a few minutes. Beat eggs. Remove the cutlets from the freezer, roll them in flour, in an egg, in breadcrumbs, again in an egg and again in breadcrumbs. Pour oil into a multicooker, heat it up. Dip the patties into the oil using a slotted spoon. Set the "Baking" mode for 30 minutes, after 15 minutes turn the patties. Take out the finished dish and serve.

The Kiev's cutlets

Cutlets with a surprise inside - ham and raw garlic sauce, a favorite treat for the whole family. Serve with green salad or boiled broccoli.

You will need

• - 4 chicken breast fillets;
• - 30 g flour;
• - 300 g bread crumbs;
• - 3 eggs.
• For filling:
• - 30 g butter;
• - 30 g flour;
• - 150 ml of milk;
• - 50 g of Cheddar cheese;
• - 50 g ham;
• - a clove of garlic;
• - 10 g of parsley leaves.

Instructions

Beat the eggs in a separate bowl. Chop the ham finely, chop the parsley and crush the garlic cloves.

Preheat oven to 190 degrees. For the filling, melt the butter in a saucepan, stir in the flour and cook for 1 minute. Remove from heat and add milk. Rub the cheese into a saucepan and put it on the fire again. Bring to a boil, stirring occasionally, until the mixture thickens. Add ham, garlic and parsley, stirring occasionally. Remove from heat.

Place the chicken fillet pieces between two sheets of plastic wrap and beat well. Spoon the filling into the center of each piece. Fold in half, covering the filling completely.

Place the flour and crackers in separate bowls and the beaten eggs in a shallow bowl. Dip the chicken first in flour, then in an egg, and then in breadcrumbs. Dip again in beaten egg and roll in breadcrumbs again.

Place the chicken cutlets with a surprise inside on a baking sheet and bake in the oven for 40 minutes - until golden brown.

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Helpful advice

Parsley can be replaced with a tablespoon of chopped fresh tarragon.

Multicooker cutlets are a quick dish without the hassle and oil splashes. It doesn't matter what and how you cook it, it will turn out delicious and even healthy. Try a hearty two-meat grilled meatball recipe, bake fish croquettes, or steamed turkey diet cutlets.

Fried meat patties in a slow cooker

Ingredients:
- 300 g of pork and beef;
- 1 onion;
- 2 potatoes;
- 1 chicken egg;
- 100 g bread crumbs;
- a pinch of ground black pepper;
- 1 tsp without a slide of salt;
- vegetable oil.

If you beat off the minced meat a little, the cutlets will turn out to be denser and more elastic. To do this, drop it several times on the table from a height of 40-50 cm.

Rinse the meat, dry it, free it from films if necessary and cut into cubes. Peel the onion and potatoes and cut them into quarters. Pass the prepared ingredients through a meat grinder. Add the egg, pepper, salt to the resulting mass and mix the minced meat thoroughly until smooth with your hands. Divide it into walnut-sized portions, roll each into a ball, press a little and roll in breadcrumbs. Pour vegetable oil into the multicooker bowl, set the Baking mode and heat the container slightly for 2 minutes. Put the meatballs in it, cover the dishes with a lid and fry the patties for 8 minutes on each side until a crust appears.

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

This cooking method is at the heart of the rest of the recipes.

Required products:

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

Technology step by step.

1. The butter is taken out of the refrigerator in advance, kneaded with a fork, salted, pepper and mixed with herbs.
2. From the resulting mass, products are formed with a spoon and placed in the freezer for 5 minutes. This will help the filling stay inside the patty when frying.
3. Fillets are cleaned of films and seeds, cut with a sharp knife on one side, expanding in the form of an open book. Small fillets are cut off and set aside, large fillets are covered with cling film, beaten off, then salted.
4. Frozen butter with herbs is placed in the center of the beaten chicken and covered with tenderloins.
5. A large fillet is carefully wrapped on all sides so that an elongated shape is obtained, and sent to the freezer for 3 minutes. This trick makes it easier to brew semi-finished products and also allows the oil to stay inside.
6. While the blanks are cooled, the eggs and milk are shaken with a whisk.
7. Frozen cutlets are dipped in a milk-egg mixture, sprinkled with bread crumbs. The process is repeated twice. Double breading serves as protection against oil leakage and provides a delicious crispy crust.
8. Pour oil into the pan with a height of at least 1.5 cm.
9. Semi-finished products are placed in boiled oil and fried for 3 minutes on each side over high heat.
10. Then the fire is reduced and the cutlets are fried for another 15 minutes.
11. At the end of cooking, the stove is turned off, and the cutlets are left in the pan to "rest" for 5 minutes, so that the oil is finally distributed throughout the mass.

How to cook chicken breast?

The juiciness and appetizing garlic aroma of these cutlets will not leave anyone indifferent, and even a novice hostess will be able to 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 of vegetable oil.

Cooking method.

1. The breast is divided into 4 portions across the fibers. Each part is beaten off and salted a little.
2. 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.
3. A cold filling is placed in the center of each part of the breast.
4. The meat is wrapped and double-breaded, dipping twice, first in an egg, then in crackers (if the breast does not curl well, you can cover the hole with another piece of chicken).
5. The resulting blanks are fried in boiling oil, first over high heat for 2 minutes on each side, then on low for 15 minutes.

Tip: to make the chicken breast cutlets even more piquant, you can coat the meat with garlic before frying the outside.

With mushroom filling

The cutlets prepared according to this recipe must be served hot straight out of the oven. They are ideally combined with fried or boiled potatoes and vegetable salad.

Grocery list:

• 2 chicken fillets;
• 50 g plums. oils;
• 200 g raw mushrooms;
• 1 egg;
• 50 g flour;
• 50 g bread crumbs;
• 120 ml of vegetable oil;
• 20 g fresh parsley;
• salt, black pepper.

Cooking steps.

1. Mushrooms are cut into smaller pieces, fried in a spoonful of vegetable oil, cooled.
2. Parsley is chopped, combined with mushrooms and slightly softened butter. The filling is removed to the freezer.
3. Fillet is beaten off under cling film, salted, pepper.
4. Put a spoonful of filling in the middle of the fillet, then wrap the meat more tightly.
5. Cutlets are breaded in the sequence: flour, scrambled egg, crackers, egg, crackers.
6. Semi-finished products are fried in a large amount of oil until a crust appears.
7. Mushroom Kiev cutlets are brought to readiness in the oven at 190 ° C for 12 minutes.

Minced meat in the oven

For minced meat, you can use any meat: veal, pork, chicken. but so that the cutlets do not fall apart, it is better to take low-fat varieties.

Ingredients:

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

Step by step recipe.

1. Minced meat is salted and divided into 4 parts. A slightly flattened ball is formed from each.
2. A piece of butter is placed in the center of the workpiece and pressed inward.
3. Semi-finished products are alternately dipped in bowls with flour, eggs, bread crumbs. The process is repeated.
4. Raw minced meat Kiev-style cutlets are laid out on a cutting board and sent to freeze for half an hour.
5. Frozen semi-finished products are cooked in preheated to 180 ° C for 40 minutes.

With spices in a slow cooker

Kiev cutlets are especially tasty and juicy in a slow cooker.

Products composition:

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

Cooking technology.

1. The fillet is divided into 2 halves, each is beaten.
2. Garlic and dill are chopped, mixed with 50 g of oil, seasonings and salt are added here.
3. Put half the filling on each part, then roll the meat.
4. Each cutlet is dipped in a beaten egg, then in crackers 2 times.
5. The remaining butter is melted in the multicooker bowl and cutlets are cooked on it on the "Fry" program, set for 15 minutes.

With the addition of cheese

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

Required components:

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

Step by step recipe.

1. 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.
2. Fillet is beaten off, salted, pepper.
3. A piece of butter cheese filling is placed in the center of each base. The fillet is wrapped in an envelope.
4. Prepare breading: eggs are mixed with milk in one plate, flour is poured into the second, and crackers are added to the third.
5. The blanks are alternately dipped into flour, milk-egg mixture, crackers. The breading is repeated.
6. The semi-finished products are allowed to lie in the freezer for 20 minutes.
7. Cutlets are fried in a large volume of deep fat for a quarter of an hour.

30 g fresh parsley leaves;

salt, bread crumbs, oil for frying.

Recipe step by step.

1. The breast is cut off from the carcass along with the wings.
2. Part of the wing is removed, leaving the humerus.
3. The convex part of the fillet is cut off.
4. The remaining fillet with bone is beaten and salted.
5. The butter and chopped parsley are mixed. Small balls are rolled from this mass and frozen a little.
6. Place the filling ball in the center of the chop. Cover with the fillets cut off earlier.
7. Semi-finished products are placed in the freezer for 10 minutes.
8. Raw products are dipped twice in an egg mash, then in crackers.
9. Each Kiev cutlet with bone is deep-fried for about 15 minutes, then the dish is brought to softness in the oven for 45 minutes.

Chicken breast fillet - 2 pcs. (about 580 g)

Butter (room temperature) - 100 g

Garlic - 2 cloves (approx. 8 g)

Lemon juice - 1 tbsp l.

Salt - 1 tsp

Parsley and / or dill greens - 1 bunch (40-50 g)

Ground black pepper - 0.2 tsp

Breadcrumbs - 100 g

Wheat flour - 100 g

Chicken egg - 2 pcs.

Milk - 1 tbsp. l.

Vegetable oil for frying - 0.5 l

Cooking method

1. Wash, dry and chop the parsley.

2. Peel and mince the garlic.

3. Combine room temperature butter with minced garlic, half teaspoon salt, herbs and lemon juice.

4. Form the butter into two identical sausages and place them in the freezer for 30 minutes.

Prepare the chicken breasts at this time.

5. If you want to make classic Kiev cutlets with bone, then prepare the semi-finished product as follows: remove the skin from the carcass in the breast area; cut off the breast from both sides of the carcass along with the wing (from the wing we only need a part up to the first joint); clean the bone from the meat; divide the breast into small and large fillets; remove the white tendon from the tenderloins. when heated, it contracts and deforms the cutlet.

If you are using cooked breast fillets (boneless and skinless), simply divide the breast into small and large fillets.

6. Beat the chicken fillet (all four pieces: two large and two small) through the plastic with a meat hammer (beat very carefully, being careful not to tear the fillets).

7. Pepper each fillet and place the prepared piece of butter from the freezer in the center of each large fillet.

8. Cover the butter with tenderloins.

9. Then gently roll the fillets and lay them seam side down.

10. Prepare three containers: one with flour, the second with breadcrumbs, and in the third, mix the eggs with milk and salt.

11. Heat the cooking oil in a high-sided skillet over high heat.

12. Turn on the oven 200 degrees.

13. Dip cutlets first in flour, then in egg mixture and then in breadcrumbs.

14. Then roll in the egg mixture and breadcrumbs again (you get a double breading of bread crumbs).

15. Deep-fry the Kiev cutlets over high heat, turning from side to side until golden brown (you can fry the Kiev cutlets over medium heat until fully cooked and then you do not need to cook them in the oven).

16. Transfer the Chicken Chicken to a baking sheet or baking tray and cook in the oven for 10 minutes.

Chicken Kiev is served hot with fried potatoes or mashed potatoes.