The recipe for cutlets in Kiev or what else you did not know about this dish.

In the arsenal of each self-respecting housewife there is a dish, which is called a cutlet in Kiev. In Soviet times he was considered a delicacy. In fact, cooking cutlets in Kiev requires some skill and patience. Therefore, the housewives who decide to treat their guests with this dish are praised and give them all kinds of compliments. Previously, at home, it was prepared only in honor of a big holiday. But now, almost everyone knows how to cook cutlets on Kiev.

It will be interesting to learn the history of the appearance of this dish. It is ambiguous and has several variations. According to the first, the recipe for cutlets in Kiev was coined in the time of the Empress Elizabeth, for which her cook brought the recipe directly from France. Only those cutlets had the name "de-fly". From cutlets in Kiev they differ in stuffing - instead of butter, a lot of sauce and seasonings.

According to the second version, a recipe for cutlets according to Kiev appeared in 1912 and they were then called Novo-Mikhaylovsky. But the Americans, who think that everything in the world has come from them, believe that the cutlets in Kiev were invented by them. And they were called so because of the excessive love of emigrants from Kiev to this dish.

There is one more version - the recipe has got to Kiev under Hetman Skoropadsky. Regardless of the origin of this recipe, this dish is very popular in many countries around the world. Cutlets in Kiev are considered one of the culinary highlights of the Ukrainian capital, as well as Kiev cake and sweets "Evening Kiev".

The recipe for cutlets in Kiev over time acquired more and more different variations. Here are some of them:

1. You will need half a glass of oil, 2 cloves of garlic, 2 chicken breasts, half a lemon juice, 2 eggs, 3 cups of breadcrumbs, half a glass of chopped green onions and salt. Take the chicken breast and divide it into two different sized pieces. Then you beat off a big one, put a piece of butter on top of it, after which you need to cover it with a small piece of fillet. You wrap the edges of a large piece, roll the resulting cutlet in an egg, then in greens, breadcrumbs and send it to the oven for thirty minutes.

2. This recipe for cutlets in Kiev includes: 50 grams of grated cheese, 1 chicken yolk, 30 grams of flour and cream, 300 milliliters of milk, salt is a sauce. For the cutlet itself, you will need 4 chicken fillets, 1 egg, 100 grams of butter, breadcrumbs. You need to beat off the fillets, pepper it, salt, put a little cold butter on each piece, then cover it with meat, and fix it with a wooden hairpin. Next, you roll the cutlet in flour, in the beaten egg and finally in the breadcrumbs. For frying, you need to use a large amount of fat. In order to prepare the sauce, you must mix the oil with flour, it must be stirred constantly, then pour in the milk, cook the sauce until it thickens, enter into it grated cheese, cook a little more, add the yolk and leave it off the fire.

3. For this recipe you need to stock up 200 grams of chicken fillet, butter, 2 eggs, wheat bread, frying fat, 300 grams of potatoes, 50 grams of peas and spices. Start by cutting off the chicken fillet, then you need to stuff it with oil and give it the shape of a pear. Then moisten the cutlet in the egg, propane in breadcrumbs, and this operation should be repeated twice. Fry it deep-fried and serve on a table with fried potatoes and green peas. Potatoes can also be replaced with white mushrooms or carrots.

As you can see there are a lot of cutlets in Kiev, but all of them have the same idea. And if you've never tried to prepare this dish yourself - be sure to try. You'll see, you will not be worse than in the restaurant.