Cutlets in Kiev - a dish that ismore than a hundred years is considered a visiting card of the Ukrainian capital like a famous cake or chestnuts. But today the popularity of this treats has gone far beyond the country - in many restaurants around the world there is the name of the juicy fragrant delicacy in the menu.
For example, in American institutions quite oftenthere is an unusual dish with the interesting name "Kiev chicken". And when you go to a restaurant in France, you can taste the same delicacy, but with a more unusual name - "cutlets de-valyai." But under all these names, no matter how interesting they are, there is a simple Ukrainian treat with an unrivaled taste and unforgettable aroma.
Despite the popularity of cutlets in Kiev andgeneral love for them, prepare the dish at home are taken by the hostess very rarely and even with some reluctance. And all because there is an opinion that the process of their manufacture is too laborious and time-consuming. But in reality there is nothing frightening and too complicated in it. And the products for making delicious cutlets in Kiev are needed quite affordable and quite inexpensive. So there is not a single reason to deny yourself the pleasure of trying a tender fillet with a juicy filling, made by yourself.
Chicken cutlets in Kiev reallyDelicious: they attract gourmet appetizing crisp, exquisite aroma and amazing juiciness. Under a thin breading hides a tender fillet with melted butter and fresh herbs - this combination is simply unforgettable.
According to the classic recipe cutlets in Kievare prepared from chicken breast. The dish itself is a beaten fillet, which is wrapped in a piece of butter. This is the main feature of this dish: in fact, unlike other cutlets, this delicacy is made from a single piece of meat.
The finished product is quite unusualshape resembling a kind of ellipse. The traditional method of cooking involves fastening a chicken bone at one end of the cutlet, which is usually decorated with a papillot.
Knowing some of the subtleties, making your delicious cutlet with your own hands will not be difficult for you.
First of all you need to learn correctlychop the fillets. You need to do this starting from the thicker side of the piece with a sharp knife. So you will not cut it right through. With each fillet you need to cut small pieces - they will be useful in the future. After making an incision, the brisket should be unfolded like a book.
The cut pieces must be beatenwith a kitchen hammer. As a result, you should get round meat cakes with a uniform thickness. From such pieces it will be much easier for you to form beautiful cutlets. In addition, thanks to the pounding, the ready meal will be more delicate. And in order to pieces of chicken not scattered throughout the kitchen, and the meat itself was not torn, before carrying out the manipulation, each fillet should be wrapped with polyethylene.
Formed products before dipping into breading should be sent to the freezer for 10 minutes. Due to this preparation, the oil inside the cutlets will harden and will not flow out during the frying process.
It is very important to properly twist the cutlet tothe liquid filling did not flow out of it. In the center of each piece you need to spread frozen oil, and from above cover it with a small fillet, cut off at the beginning of the process. It is necessary to wrap the cutlets, like simple stuffed cabbage rolls. As a result, they should be elongated without any lumens.
Breading is also considered extremely importantthe stage of cooking tasty cutlets in Kiev. After all, it acts as an obstacle to the leaking oil and forms the most appetizing crust with an unforgettable crunch. That's why the breading should be double. By the way, it is prepared from flour, eggs and biscuits. Before crocheting cutlets in breadcrumbs they should be dried using paper towels.
Having pulled out the tendons from the breast, you will make yourthe dish is softer and more tender. If you fuss with them for too long you do not want to, then just cut them in some places. This trick will allow the cutlets to not cringe in the process of frying.
Adding breading with a small amount of spices and dried herbs, you can play with flavoring accents and flavors.
For frying products it is desirable to prepare refined olive, vegetable, corn or peanut butter. Keep in mind that its taste affects the quality of the finished cutlets.
Fry products only on hot oil.
If you are still in doubt,Use the presented recipe cutlets in Kiev with step-by-step photos. It is with his help that you can easily understand all the subtleties and details of the process.
And first of all you need to prepare all the necessary ingredients:
Step 1. The first step is to prepare the filling.To do this, take a softened butter and carefully mash it with a fork. Then send him finely chopped greens, salt and pepper. All this thoroughly mix until a uniform consistency is obtained.
From the prepared mass, build balls of elongated shape and place them in the freezer for 5-10 minutes. Due to this manipulation, the filling will remain intact when frying cutlets.
Step 2.Now you need to prepare the chicken breast for further processing. Remove from the fillet of the tendon, bone and beat it, using a kitchen hammer. By the way, if suddenly you do not have such a device, take a simple rolling pin.
Before you beat the fillets, cut it offa small piece, and then divide it into two parts, opening, like a book. The thickness of the piece must be uniform throughout the surface. But at the same time there should not be any flaws in it.
And do not forget to do the same manipulations with the small fillets that you first cut. At the end, season with salt and pepper the chopped pieces on one side, which then turns out to be internal.
Step 3.After the fillet is ready, get the harvested butter from the freezer and proceed to modeling the future cutlets in Kiev. Step-by-step photos will help you to do it easily and quickly. On the edge of each beaten piece, place the frozen preform and cover it with a small fillet. After this, wrap the workpiece with rolls so that the filling is inside. Do the same with the other pieces.
Note that the oil must be hidden in theseveral layers of meat. This is an obligatory condition for obtaining juicy, tender cutlets. After all, if you wrongly wrap the workpiece, then in the process of frying the oil will simply flow out, and the cutlet will remain empty.
Step 4. Prepare everything you need for the batter.In one container, beat the eggs and lightly process them with a whisk, adding a little salt. In the other, sprinkle the sifted flour. Breadcrumbs, too, put in a convenient dish for you.
One of the most common errors mistresses,The idea of cooking cutlets in Kiev is neglect of breading. In fact, this is a significant oversight, because of which the products are dry and tasteless. Only a thick, thick breading can keep the juice of meat inside the cutlet.
Step 5.Form the billets first dip into flour, and then into eggs. In this case, each piece must be completely covered with breading. Then again, roll the products in flour and eggs, then send, finally, to the prepared crackers. Cutlets should be covered with breading from all sides.
Step 6.Pour into the frying pan so much oil to make the products dipped into it about half. Then heat the frying surface and lay out the formed cutlets on it. Cook them from all sides before the appearance of a golden crust. In total, the frying process takes about 10-15 minutes.
Step 7.Now there was a final stage of cooking delicious cutlets in Kiev. The recipe with the photo and here will come to your rescue. Although all the hardest you have already done. Fry the cutlets in a roasting dish and send them to the oven heated to 180 degrees for 10-12 minutes. In this way you will bring the chicken to full readiness, even if it is fried unevenly here and there.
If your kitchen has a multivarka, you can use it for cooking cutlets. To do this, you can use the functions of "frying" and "baking".
Immediately serve cooked aromaticthe Kiev's cutlets. In the photo you can see how the liquid filling comes out of them when cutting. This effect can be achieved only in a hot meal. Melted butter in combination with spices and herbs delicately flows down a tender fillet - for the sake of such pleasure, you can certainly work hard.
