Chicken Kiev (classic master class)

Category: Meat dishes
Kitchen: ukrainian
Chicken Kiev (classic master class)

Ingredients

output is given for 1 portion:
chicken fillet on bone (this is net weight without bone) not less 90 g
butter mixed with parsley (parsley is optional) and frozen. 30 gr.
salt, pepper from the mill
for breading:
beaten egg with salt and pepper 1
flour, crackers, oil for frying
side dish: "Village potatoes" 4 servings:
not peeled small potatoes, washed and dried 700 gr.
vegetable oil 5 tbsp. l.
salt, pepper and your favorite spices

Cooking method

  • I have ANNIVERSARY !!! Exactly one year ago I came to this site and exactly one year I am with you! Thanks to everyone who supported and helped me, who gave me kind words, and thanks for the healthy criticism. I love you all!
  • A bit of history.
  • How the Kiev cutlet appeared
  • At the beginning of the twentieth century in New York, emigrants from Kiev covered the cutlet with glory. Hence the nostalgic Latin names Chicken Kiev, or sometimes found Tsiplenok po-kievski. History calls the restaurant of the hotel "Continental" on Nikolaevskaya (now Gorodetsky) street the birthplace of the Kiev cutlet. The headquarters of Hetman Skoropadsky was located in the hotel, and his officers were served a dish called "Kiev cutlet de volay".
  • Popular French recipes: chicken cutlets de volaille (cotelettes de volaille) and stuffed breast of the cordon blue (Poulet Cordon Bleu). However, the taste of this culinary novelty was already familiar to the hetman and his retinue from the Merchant Club of St. Petersburg. There, around 1910-1915, they invented the Novo-Mikhailovsk cutlet, which was named after the Mikhailovsky Palace, located near the club. The well-known culinary theorist William Vasilyevich Pokhlebkin wrote: “These cutlets were a typical 'sophisticated' dish, specially indulging the whims of the taste of wealthy and spoiled customers by combining natural, whole, unmilled raw materials with European and Eastern processing technology. It was a hybrid of international cuisine, a dish known neither to the French, nor the Germans, nor the Russians, nor the oriental cooks. "
  • I will make a reservation in advance that the traditional way of serving cutlets on a crouton is a deep-fried crouton of white bread without a crust, accompanied by a classic complex side dish: carrots in Morschal milk sauce, boiled green canned peas, boiled rice and fried potatoes "pie" (cut into thin strips and boneless in potato starch), I broke it, but put a papillote made of air paper on the bone, for which the cutlet must be removed from the crouton and put on a plate.
  • In the case of serving, I have moved away from the classics. I made a parillot for beauty, and for a side dish I prepared delicious and crispy potatoes.
  • The site has a very good recipe from Tanya the Dachnitsa Chicken Kiev (classic master class)
  • Butcher the chicken by cutting out the chicken fillet along with the wings, which are trimmed to the "elbow" joint.
  • Chicken Kiev (classic master class)
  • Separate the fillet from the keel bone and divide into 2 halves, and divide each half into large and small fillets, cut the tendon on the large fillet in several places, and remove from the small one. Remove the meat from the bone.
  • Chicken Kiev (classic master class)
  • Place the fillets in plastic wrap and beat slightly, gently roll out with a rolling pin.
  • Chicken Kiev (classic master class)
  • Season the finished fillet with salt and pepper, step back a little from the bone, place the butter, cover it with small fillets.
  • Chicken Kiev (classic master class)
  • Starting from the same edge where we placed the oil, twist the cutlet by tucking the sides so that the oil does not leak out during frying.
  • Chicken Kiev (classic master class)
  • The finished cutlet is ideally shaped like a fir cone.
  • Chicken Kiev (classic master class)
  • Dip the cutlet in flour.
  • Chicken Kiev (classic master class)
  • Dip in an egg.
  • Chicken Kiev (classic master class)
  • Breaded in breadcrumbs, pressing them with your hands, place in the refrigerator for at least 1 hour to cool the patty before secondary breading.
  • Chicken Kiev (classic master class)
  • Dip the chilled cutlet in the egg again.
  • Chicken Kiev (classic master class)
  • And again breaded in breadcrumbs well and tightly pressing them to the surface of the cutlet.
  • Chicken Kiev (classic master class)
  • Fry in a large amount of well-heated vegetable oil until golden brown, then place for 5-7 minutes in an oven preheated to 190-200 "C and serve immediately!
  • Chicken Kiev (classic master class)
  • garnish:
  • Cut the potatoes into 4 parts and mix with oil and bake in a well-heated oven to 200 ° C.
  • Chicken Kiev (classic master class)
  • Season the potatoes with salt and pepper. Serve with pickles. Juicy and tasty, delicious!
  • Bon Appetit!
  • Chicken Kiev (classic master class)

The dish is designed for

2 servings

Time for preparing:

60 minutes

Cooking program:

oven

Note

Chicken Kiev (classic master class)

Chicken Kiev (classic master class)

izvarina.d
Natasha,: girl_love: thank you very much for such a detailed MK!
natapit
Diana, thank you for the kind words and the first review!
GenyaF
Natasha! Such beauty is sculpted and so detailed! I will definitely do it.

Happy Anniversary!
natapit
Thank you, Zhenya, I will wait for the report!
matroskin_kot
Kiev cutlet - etttAnd then, well, let's just say, one of the few things for which I ... poor, little mouse is ready to sell my homeland, well, if, of course, they offer .. well, there is still ice cream ... Only my homeland is no longer offered for sale, and cutlets - .... I prorsto them A-BA-LJZH-AAA-YUYUYU !!!.
Only they spin badly at me - they spin
Summer resident
Quote: matroskin_kot

Kiev cutlet - etttAnd then, well, let's just say, one of the few things for which I ... poor, little mouse is ready to sell my homeland, well, if, of course, they offer .. well, there is still ice cream ... Only my homeland is no longer offered for sale, and cutlets - .... I prorsto them A-BA-LJZH-AAA-YUYUYU !!!.
Only they spin badly at me - they spin

Don't be afraid to press them tightly with your handles. And you will succeed.
Summer resident
natapit But I do not know how to photograph so beautifully
Kamusik
Natasha, your recipes, as always, are impeccable !!! But, if you don’t take offense, I’ll give Irisha some advice on how it’s easier to twist these cutlets (if a person loves them that way!) And you begin to wrap a piece of butter with herbs in these pieces. How many of them you can determine by the size of the cutlets you need! And one more discrepancy in cooking - I roll not in breadcrumbs, but ONLY in FRESH CAPE on a grater white loaf! I do this operation three times. I also love these cutlets very much and therefore the blank always hangs in the freezer (without breading). I defrost it in the micro and voila!
Natasha, once again I’m sorry that I climbed in with my nickel.
matroskin_kot
Tanechka, I press them, I press them .. I don’t get it. And I love them soooo.
We need to queue up for the Master class ...
Lyuba 1955
Natasha, thank you for the interesting introduction, my son-in-law loves these cutlets very much. He will come to visit, and I will give him not only cutlets, but also the history of cutlets, So mother-in-law! Thank you so much!
Kamusik
It cannot fail if it is Sooo thin fillet (hard beaten) !!! Try it! There are no frontiers that we would not take!
Summer resident
Quote: matroskin_kot

Tanechka, I press them, I press them .. I don’t get it. And I love them soooo.
We need to queue up for the Master class ...

Come to visit. I will give you a master class on 3 kg chicken fillet
matroskin_kot
Kamusik, Tanyusha !!!! What does it mean to beat off the tissue paper ... It will all fall apart for me later ...
I still want this cutlet.
Granddaughter respects cutlets ... only I have to either order or make minced meat ...
And why am I so armless
matroskin_kot
Girls! I'm ready! Tanyusha - Summer resident, how envious I was of meeting "Vasilis" ... I'm ready to bring twenty kilos of files ...
Maybe I'll get myself together ... And I love Kiev ... since childhood ...
Kamusik
Quote: matroskin_kot

Kamusik, Tanyusha !!!! What does it mean to beat off the tissue paper ... It will all fall apart for me later ...
I still want this cutlet.
Granddaughter respects cutlets ... only I have to either order or make minced meat ...
And why am I so armless

No! It is in this form that it wraps perfectly and very quickly. There may even be holes in the fillet - beat off so hard! And why will she fall apart if you panic her more than once? Natasha is far away, otherwise you will have to go and twist.
matroskin_kot
Come on, go ... we are always glad to have guests !!!!
Summer resident
Quote: matroskin_kot

Girls! I'm ready! Tanyusha-Dachnitsa, how envious I was of meeting "Vasilis" ... I'm ready to bring twenty kilos of files ...
Maybe I'll get myself together ... And I love Kiev ... since childhood ...

Kiev, it is closer to Magadan anyway

By the way, I've never been to Sochi
matroskin_kot
Eh, now it's all over the site at Sochstroyka ... but, anyway, come! Only glad! We will find a piece of the beach and a drop of the sea.
And the Adler-Kiev trains still rule ...
Moskvichk @
But I didn't know that this bone turns out to be related to the breast ... I thought: how do they insert the bones inside ... and how they clean it from meat ..? here I am....!!!
Alexandra
Natasha, happy anniversary to you!


And thank you very much for the whole year of enchanting recipes and no less wonderful photos for them!
lelishna
How remarkably detailed everything is shown. For a long time I wanted to try to do it, now I probably will definitely get ready.
Thank you for the master class !!!!!!
Galinaind
Natasha, Happy First Anniversary !!!!
I hope there will be many more such dates ...

An excellent master class was made by Masterki !!!
Thanks for the details and your work.

I have already taken it to the bookmarks ... Over the years I will try to make
Ilona
Quote: Moskvichk @

But I didn't know that this bone turns out to be related to the breast ... I thought: how do they insert the bones inside ... and how they clean it from meat ..? here I am....!!!
And I
Natasha, she taught me thanks! Happy anniversary to our forum!
Albina
No, this dish is not suitable for me: this is how many chickens I need to take (as much as 3) in order to make at least a cutlet for everyone And then my people do not like restrictions on food - you need an additive
UZhanka
Natalya, I congratulate you on your anniversary! You have brought a lot of interesting and useful things to the forum !!!
Chicken Kiev in our family has long been a classic favorite dish for a holiday, especially if there are children at the table. Your recipe is remarkably correct. The only thing but - as Kamusik already said - bread crumbs should be breadcrumbs, and at least two layers!
And as for the number of chickens, you can also make from individual breasts or fillets, and use the bones from the chicken shoulder, that is, the wing. I freeze such bones periodically, you can even use bones from already cooked chicken ...
Kamusik
Quote: Albina

No, this dish is not suitable for me: this is how many chickens I need to take (as much as 3) in order to make everyone at least a cutlet And then my people do not like restrictions on food - you need an additive

In the end, you can make without a bone - just from felé!
natapit
Girls, my dear and beloved! Thank you all for your wishes and congratulations! Together we are strong! and learn from each other. and how could it be otherwise, for that we are all here and gathered !!! Thanks to everyone for the feedback on the recipe and advice, I think they will be useful to everyone!
celfh
Natasha! Congratulations on your little anniversary!
Luxurious mater class. I have never met such an ideal performance of Kiev cutlets.
natapit
Tanyushik, thank you, my dear !!!
Merri
Natasha, congratulations on your anniversary! You marked him with shock work! All recipes are MK! I have long wanted to make cutlets in Kiev, all my hands did not reach. And here, as in the palm of your hand, everything is presented, it will be a shame not to do it! Thank you so much!
natapit
Thank you, Irochka!
KvashninaEA
And I so that the cutlet curls better when I beat the fillets on the film, I slightly sprinkle the meat with water (on top, of course, the film is also), so it becomes more plastic and if you first wrap the butter in a small fillet (a cut piece from a large one), then it curls very easily into a large one

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