Kyevsky cutlets: the best recipes. How to deliberately cook cutlets in Kiev from chopped fillet, minced chicken and pork, deep-fruit, cheese, butter, mushrooms, lazy in the oven, slow cooker, in a pan at home: recipes

The article offers you several recipes for cooking cutlets in Kiev in different ways.

Content

From what, what meat is cooked in Kiev?

A dish such as “Kiev Cutlets” is a very famous delicacy that does not require complex ingredients for cooking. This is at the same time a home and restaurant dish. It should be prepared strictly from whole chicken breast, which should be separated from the chicken along with the wing.

The meat should be well repulsed with a culinary hammer. This will allow the meat to twist into a neat roll and put a piece of oil inside. Of course, you can try to make a cutlet “in Kiev” from any meat (pork, beef, even a rabbit), but you will not achieve the tenderness that the turkey fillet will do, but unlike the chicken, you cannot Use a bone from the wing and, therefore, the recipe will not be classic).

Video: "Cutlets in Kiev (in detail how to cut the fillet)"

Kiev cutlets: classic recipe in the oven step by step

What needs to have:

Bone breast -3 pcs. (The number of breasts depends on how many servings you want to cook).
Butter -0.5 packs (approximately 200 gr.)
A bunch of fresh dill -small
Spices -pepper and salt (other spices are not recommended for a classic recipe).
Cracking from crackers -1 small pack (without spices)
Eggs -2 pcs. (if the eggs are small, 3 pcs may be required)
Flour -a handful (approximately 80-100 gr.)
Kefir of any fat content -2-3 tbsp.

How to cook:

Before you start working with meat, you should prepare a “filling” for cutlets. It consists of fresh dill and butter. To do this, soften the oil and mix it with finely chopped dill.
Then the oil with greens should be carefully folded in a bag, wrapped in several layers and sent to the freezer until complete hardening (it will be conveniently put into the cutlet, it will slowly melt during the preparation).
While the oil is frozen, prepare the meat. Of course, you can cook a cutlet without a bone, it serves in most cases a decorative element.
Try to make sure that all the pieces of fillet are the same size, so you can make almost proportional cutlets that will be fried evenly.
The broken chicken fillet (it is best to do this through the film so that the meat is not torn) gently spread on the cutting board.
The optimal thickness of each broken piece of meat is not more than 7 mm and at least 5 mm.
Now make a special batter of eggs and kefir, you can add as many spices there as you consider it necessary (salt and pepper).
Now “start” the cutlets, for this, put a small block of oil on the thickest part of the fillet, gently wrap, folding and turning all the parts of the broken meat.
Twist the fillet into the roll, it should be dense so that the oil does not have the opportunity to leak.
Roll the meat roll in flour, then dip it in the batter (then repeat the re -: flour and the batter again) and only after that in the cracker.
Dense breading is the secret of delicious cutlets, so do not neglect all the rules.
Well hot oil in a pan (an oil layer should be at least one finger).
Fry cutlets on each side until golden crust appears.
The total frying time is about 15 minutes (no more). After that, the cutlets should be laid out on a baking sheet or in the baking sheet and sent to the preheated oven.
Bake in a hot oven of the cutlet for 15 minutes, make no more than 200 degrees the temperature.

Important: if you cook a cutlet with a bone, it should be carefully cleaned and papillary is put on the tip of the bone when serving. This is an important condition for restaurant feed.

How to make a delicious cooking cutlets from chicken minced chicken: recipe in the oven

In order to diversify the classic dish or cook it without multiple processes (i.e. easier), you can use not whole breasts, but chopped minced meat (it is more dense than just chicken minced meat and fat).

What you need to have:

Chicken fillet -500-600 gr. (Grind the minced meat in a meat grinder).
Butter -about 80-100 gr. (always high -quality oil without plant impurities).
Bunch of dill -small
Egg -1-2 pcs. (is necessary for a bat)
Flour and breading
Spices

How to cook:

Melt the oil in the microwave and mix with dill, freeze, cut with cubes solid oil.
The chicken fillet (without veins and films) should be chopped in a meat grinder, you can do this twice so that the meat is more tender.
Ready minced meat do not forget to season according to your preferences
Large cutlets should be cast from minced meat, and put a piece of oil inside (it is very tightly closed from all sides so that the oil does not have the opportunity to leak ahead of time).
After this, the cutlets need to be tilted in a classic way: first in flour, then in the egg, then again in flour and egg and only at the final stage in crackers.
Sign the oil in a pan (a lot: pour it on 1 or 2 fingers).
Dip the cutlets in hot oil and fry them for about 10 minutes, gently turning each side.
After the appearance of a golden crust, they can be removed and transferred to the form for departure to the oven. There, keep the cutlets for 10, but not more than 15 minutes.
Warm up the oven no more than 200 degrees

Important: the simplicity of cooking “Kiev” cutlets from minced meat does not affect the taste of the finished dish, it remains the same soft and delicate.

Banch Kyiv Cutlets Recipe — Banch Cutlets Recipe

How to make a delicious cooking cutlets made of pork minced meat: a recipe in a pan

In the absence of chicken meat, you can prepare “Kiev cutlets” from pork. To do this, it is best to use lean meat, for example, clipping or pulp from the veins.

What do you need:

Pork -500-600 gr. (Any lean meat crushed in minced meat, it is not recommended to buy ready -made minced meat, since it has a lot of fat and fat, and it will ruin the whole dish).
Oil -80-120 gr. (depends on how many fillings you want to do).
Greens (dill) -a small bundle of fresh greens
Egg -1-2 pcs. For Kryra
Flour -several tbsp. With a hill
Crackers or breading -80-100 gr. (It is best to do them on your own, twisting crackers, breading should be without spices).

How to cook:

Season the twisted minced meat at will (a mixture of peppers, paprika, salt or spicy herbs).
Spear of the cutlet (quite large) from the minced meat and put inside the bar of frozen oil with chopped greens (the filling is prepared in advance).
Formed cutlets are dipped several times in flour and whipped egg (alternately), achieving a “dense” shell.
After that, roll the last time in the egg and dip in the cracker.
Fry cutlets in a large amount of oil at an average temperature (the oil level should be 2 fingers).
Frying time-about 20-30 minutes, turning carefully cutlets for every side.

How to delibe to cook cutlets from chopped chicken meat: recipe in a slow cooker

Chopped meat will preserve the dish juiciness and taste. Cut the fillet with a large knife, trying to do it as thoroughly as possible and smaller. If you wish, you can use absolutely any meat (pork, turkey, chicken, beef, rabbit).

What you need to have:

Chicken fillet -500-600 gr. (grind with a knife)
Butter -about 80-100 gr.
Bunch of dill -small
Egg -1-2 pcs. (in batter)
Flour and breading
Spices

How to cook:

Prepare the filling for cutlets (mix soft oil with greens and freeze).
Finely chop chicken fillet (without veins and films) with a knife.
Ready chopped minced meat season according to your preferences
Blind large cutlets from minced meat, and put a piece of oil inside (close it very tightly from all sides so that the oil does not have the opportunity to leak ahead of time).
With chopped minced meat, this is more difficult to do and therefore take a lot of time to breading.
Swear each cutlet in an egg and flour (alternately) to a row, until a layer of batter becomes thick.
Only then dip in cracker
Sweet the oil and put the cutlets in the pan
Fry until golden on each side
Send to the oven for 15 minutes, laying out cutlets on a baking sheet. Keep at temperatures about 180-200 degrees.

Important: so that oil does not flow from chopped cutlets, put a small piece of filling inside. If you fry cutlets in a slow cooker, you should pour a lot of oil and keep for 5-8 minutes with an open lid, and then for 15 minutes with a “frying” closed in mode.

How to delibe to cook chievsky cutlets in fruit: recipe

Fretear is also ideal for preparing a dish such as Kiev's cutlets. With the help of such frying, you will get a very dense and ruddy crust, which will not let go of the oil and leave the meat delicate. If you do not have a deep fryer, just warm up the oil in a small saucepan or saucepan with a thick bottom and dip the cutlets there.

What needs to have:

Chicken breast -500-700 gr. (you can use whole or twisted fillet)
Butter -90-100 gr. (without plant impurities).
A bunch of fresh dill or any other greens -small
Cracking from crackers -1 small pack (without spices)
Eggs -1-2 pcs. (necessary for a bat)
Flour -several tbsp.
Kefir (any fat content) -several tbsp. (for cud)

How to cook:

Prepare the filling of oil mixed with greens in advance and freeze it (it will easily be divided into bar).
Prepare the meat, you can beat off your breasts or twist into minced meat, chop. Only the fillet should be used, since the purchased chicken is fat enough.
In this recipe, it is best to use chicken, as it is quickly prepared, unlike pork or beef.
Sprinkle the cutlets with oil and tightly blind the balls
Prepare a kefir-icon batter and roll cutlets in a turn first in flour, and then in batter several times (up to 3-4 times).
The penultimate layer should be an egg, and then dense collapse in crackers.
The oil should be well heated
Cutlets do not need to be thrown into the oil, they should be placed on a spoon and carefully dip it in oil.
At the same time, you can fry no more than 2-3 cutlets (depending on the volume of dishes).
Frying time-3-4 minutes
To “pick up” excess fat from the cutlets, put them on dry towels - they absorb oil.

How to make a delicious cooking cutlets with cheese and oil: recipe

If you add cheese to the filling, you will get a no less tasty dish. Depending on what cheese you choose, the taste will change. You can put in the filling of blue or mold cheese, melted or with additives (nuts, paprika, greens).

What do you need:

Meat -500-600 gr. (Any lean: chicken fillet, rabbit or pork clipping).
Cream cheese -1-2 pcs. (The number depends on the number of servings).
Greens (dill or any other, but fresh) -a small bunch.
Egg -1-2 pcs. (as much as it is required for a cow)
Flour -several tbsp. With a hill
Crackers or breading -80-100 gr. (without additives and spices)

How to cook:

Grind the selected meat in a meat grinder (if you take the breast, the fillet can be left simply beaten).
Prepare the filling in advance: roll the cheese bars in chopped greens.
Roll the cutlet, add it, put it inside and blind the ball again, tightly closing each edge so that the cheese does not melt and won’t lean it.
Dip the cutlets in a batter of eggs with spices and then collapse in flour. This should be done up to 3-4 times.
Final panning - egg and crackers
Cooking such cutlets must be in a classic way: first 10 minutes in oil in a pan, and then 15 minutes in the oven.

How to make a delicious cook cutlets with mushrooms: recipe

To prepare such cutlets, it is best to use a whole chicken breast, since the minced meat may not completely wrap the volumetric filling. Kurin and turkey fillet are suitable (pork is better not to use, it will be denser and the meat will be more rigid).

What products should be prepared:

Chicken breast -0.8-1 kg. (can be replaced with turkey fillet).
Onion -1 small head
Champignons -200-250 gr. (can be replaced with any other mushrooms).
Butter -70-80 gr.
Flour -several tbsp. With a hill
Egg -1-2 pcs. (in batter)
Crackers -homemade or purchased, but without spices

How to cook:

First, prepare the filling: fry the mushrooms with onions in butter to a gold state.
Prepare the fillet: beat off the breast and spread it on the cutting board.
Inside the fillet, put a piece of frozen oil and a spoonful of fried mushrooms.
Gently twist the fillet from the fillet and begin to envelop it in different panes: first flour, then an egg (and so 3-4 times). After that - an egg and crackers.
Five such cutlets should be large in large numbers, but it is better in fruit.
After the cutlets are found a golden crust, you need to lay out in the shape of baking and keep in the oven for 190-200 degrees for another 15 minutes.

How to delibe to cook lazy cutlets in Kiev: Recipe

This is a simple and fast recipe for delicious home-made Cyevsky C cutlets.

What you need to have:

File chicken minced1 kg. (You need to do it yourself or buy a ready -made, but without an impurity of fat and fat).
Garlic -a few lobules
A bunch of greenery -1 PC. (small, from any greenery)
Oil -up to 100 gr. (creamy)
Flour and crackers -up to 100 gr.
Egg -1-2 pcs. (as much as it is required for a cow)

How to do:

Grind the garlic and mix with chopped herbs, grate the oil with a grater, put the filling in the refrigerator.
Prepare the minced meat: it should be seasoned and blinded.
Make a recess in each cutlet and put there a little garlic-skin filling.
Fight the edges well so that the filling could not leak in any way.
Mix the egg and flour, in a thick batter, wet the cutlets and roll in crackers.
Sweet the oil (a lot) in a pan and fry cutlets from all sides until golden color.