Instructions for cooking chicken breast in Kiev

Each of us has tried at least once in our lives. KievanIf not, I’ve heard of this legendary snack.

The origin of the dish and its name are still disputed: some say that a similar cutlet was invented by French chefs, others attribute its appearance to Ukrainian cuisine. Even the Americans tried to appropriate the authorship, claiming that this tasty was invented in the Ukrainian diaspora.

Well, my aunt Lyuda, who has been living in Poltava for 25 years, does not argue, but just prepares this meat delicacy with the most delicate filling for all holidays. There is no reason to want something delicious. If you know. prescriptionSuch cutlets can be cooked quite quickly and without fuss. By the way, almost the same recipe I found in Olga Matvey.





How to cook cakes in Kiev Today edition "Site" will tell you how cook up patties in Kiev chicken breast. It turns out juicy and fried, as a filling - a piece of butter and chopped greens.





The ingredients

• 500g chicken fillet
• 200g butter
• 100-150g flour
• 2 eggs
• 1 bundle of dill
• salt, pepper to taste
• 3-4 cloves of garlic
• breadcrumbs
• vegetable-oil

Preparation

1. Take a pack of oil out of the fridge and let it stand at room temperature for a while so it becomes softened. Wash, dry and cut dill finely. Peel and grind the garlic. In a convenient container, combine softened butter, dill and garlic, salt to taste. Stir well to a homogeneous mass.
   
   
   
   
   
   
2. Take any rug - wooden or bamboo. Better one like sushi, wrap this mat with a piece of food film. Tear off another small piece of food film and put a mixture of oil and greens in it. Wrap it, and then use the mat to form a long sausage. Remove the filling in the film in the freezer for 15-20 minutes.
   
   
   
   
3. We will cook from two chicken fillets, each of which has several parts. Separate a small part of the fillet from most of it. Cut the extra fat and film. A large fillet gently cut with a knife along. Make the cut so deep that you can unfold it like a book. Then cut the lower part of it. The result should be a semicircular rectangle. Place each fillet between two food films and beat it off gently on both sides.
   
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4. Stripped fillet salti and perchy to your liking.
   
   
   
   
5. Beat two eggs in a separate container. Also prepare two more plates: in one pour of flour, in the other sprinkle breadcrumbs for clay. Remove from the refrigerator filling of oil and cut it into pieces of the appropriate size by the number of cutlets.
   
   
   
   
   
   
6. On a small fillet put a block of oil with greens. Wrap it so that the filling on all sides is closed. If a small hole is found on a large fillet (although we must try not to), you can not be afraid. The oil will be wrapped in meat several times. We're going to do a double laundry, too. So it shouldn't leak out.
   
   
   
   
   
   
7. Put a small butter fillet on a large one. Wrap it up, bending the edges up and down. If you find any excess (or curved parts), you can cut them. Then fillet The chickens will be more beautiful.
   
   
   
   
8. Pump the cutlet in flour, then in the egg, and finally in the crackers. The liar in the cutlets is double in Kiev, so once again lower the cutlet into the whipped egg, and then pan the second time in the crackers. Do the same thing with the other patties.
   
   
   
   
9. Pour the oil into the pan, let it warm well, and then carefully lower the cutlets into the hot oil. It's going to boil, so make sure you don't get any water. When the cutlets roar (after 5 minutes), you can get them using noise. Then move the cutlets into the mold and put in the oven for 15 minutes.
   
   
   
   
10. Ready juicy and at the same time crunchy Put the fillet on the plate in Kiev. With such a meat dish, vegetable salad, mashed potatoes, rice or buckwheat will be perfectly combined.
    
    
    
    

I also suggest you learn a wonderful recipe for a big lazy cutlet. It is enough to cut the vegetables at hand, mix with minced meat and send to the oven. Cooking for 15 minutes, and full home for several days. It's like a big family!







Usually such cutlets are cooked with a bone so that they resemble chicken shin. If you wish, you can remove a bone from a bird's wing and wrap it in a broken piece of fillet. The same recipe is almost restaurant, but it is adapted to a normal home kitchen, where the hostess probably does not have extra chicken seeds left after cooking other chickens.

The filling of these cutlets simply melts in the mouth, and the toasty crust and tender juicy They are delighted from the first piece!