The Kiev's cutlets. Different ways of cooking

All the favorites of the most varied meat dishes are very tasty, juicy, nutritious and rich in protein. And dishes from chicken meat, in general, have the right to be considered a dietary delicacy. One of the most famous chicken cutlets are cutlets in Kiev.

So, let's talk about them in more detail in this article.

Cutlets in Kiev - a dish, the exact history of the appearance of the recipe is not known to anyone. Perhaps, the solution of the mystery of the origin is yet to come, or maybe the secret is lost forever.

Some believe that this cutlet was invented by an unknown author in the city of Kiev. Others say that the recipe for this wonderful dish was composed by the chef of one of Moscow 's train stations .

Some gourmets are sure that this is a French dish, and its real name is "de-wail". Although if it was in fact so, then in all restaurants of the world there would not be a menu of cutlets with the name "in Kiev".

Cutlets in Kiev - a dish that is served in Ukrainian restaurants and, importantly, is very popular. In fact, the cutlets are easy to prepare, so try a little and enjoy the delicious chicken meat in a crispy crust.

Cutlets in Kiev from chicken fillet

Take half a kilogram of chicken fillet, 150 grams of butter, two eggs, a glass of breadcrumbs, one glass of vegetable oil or fat culinary, a little salt.

Wash the fillets, dry it and cut into wide and long pieces. Each of these parts alternately wrap in food film and carefully beat off with a hammer. Then salt. For each piece of sauteed fillet, put a thin slice of butter. Now gently roll the fillets into a tube, but so that the oil on all sides is wrapped.

Next, heat the oil in a frying pan. Cutlets first dipped in beaten eggs, and then roll in breadcrumbs. Fry on all sides in deep-fried, until the cutlets are covered with a rosy crispy crust.

Now warm up your oven and fried chops for about five to seven minutes. All. Delicate, juicy cutlets with an ideal taste are ready.

The Kiev's cutlets. The recipe for minced meat
You will need a kilogram of chicken fillet, 200 grams of fat, two eggs, half a liter of milk, 100 grams of butter, bunches of parsley and dill, two tablespoons of lemon juice, two tablespoons of wheat flour.

Grind the fillets and lard in a meat grinder. Add the pepper and salt and stir. Then beat in the egg, add a little milk and mix thoroughly.

Filling: chop the washed greens, add butter, lemon juice, mix until smooth. Divide into ten parts and place in the freezer for fifteen minutes.

At this time, make a claret. Milk diluted with egg, add a little flour, salt and mix thoroughly.

Now divide the forcemeat into ten pieces and lay the cold stuffing in the center of the flat cake, then form the patties. Now dip into the batter, then roll in breadcrumbs and so fry on the vegetable pan heated with oil.

Cutlets in Kiev according to the recipe from the stuffing are ready. Be sure, this dish will appeal to you and your guests.

Tip: according to tradition, cutlets in Kiev are served with potatoes and canned or pickled peaches or plums. Sauce for these cutlets to serve is not accepted, because, due to its juiciness, the filling itself is in the role of sauce. Instead of greenery of parsley, many put in the filling greens tarragon (tarragon), this gives the dish an original taste. You can also add a little lemon juice. Of course, you can invent new and new fillings for cutlets in Kiev (pick up various herbs or their mixtures). But for the classic version of cutlets in Kiev, you need parsley.