Delicate, juicy, crispy golden-crispy breading, with a surprise of melting “green” butter in the middle - that's what they are, famous Kiev-style meatballs! This is a very tasty dish, rightly worthy of a restaurant menu. At the same time, you can easily cook chic burgers at home.
The history of the dish is mysterious and fascinating. According to one of the versions, Kiev-style cutlets come from France in the 18th century. Young chefs, in the direction of Elizabeth I who came to France to study the art of cooking, brought with them an overseas recipe. In French, the dish was called exquisitely and mysteriously: cotelette de volaille. Translated, it sounds more prosaic - “cutlet de will” means “chicken cutlet”. The original dish was soon tasted and fell in love, but after the events of 1812, the French meatballs were renamed neutral Mikhailovsky, and in the twentieth century they were completely forgotten.
But closer to the 1950s, the tasty dish was revived thanks to the chef of one of the restaurants in Kiev, who found an undeservedly forgotten recipe and made delicious cutlets. The dish was really liked by everyone who tried it, and the recipe became famous and popular again - now under the name “chicken Kiev”.
Many variations on this topic were invented: “Kiev” cutlets are made from chicken and minced meat, stuffed with butter, mushrooms or cheese; sometimes - on the bone, sometimes - without. But the most authentic is the recipe for chicken fillet cutlets with butter and herbs in the middle.
To make burgers succeed, there are several know-how to make them, which I will share with you now.
Ingredients of Kiev-style cutlets for 4 servings:
- Chicken Breast - 1 pc .;
- Butter - 30-50 g;
- A small bunch of dill, parsley;
- Breadcrumbs - 120-150 g;
- 2 eggs;
- Salt and black pepper, ground to taste;
- Sunflower oil.
Cooking Kiev Chicken
Cut the butter into rectangular bars of about 1 cm in cross section, 2-3 cm long, and send in the freezer. This is the first secret of Kiev cutlets! If you put soft butter in the cutlets, it will quickly melt during cooking and may “escape” from the cutlets. And if the butter is frozen, it will not melt so quickly during cooking - and will remain inside the patties.
I put a piece of butter in the cutlet, separately chopped greens. There is another way: chop up clean, dried fresh greens, mix it with butter, and already from this green oil form the wedges for the filling of meatballs. By the way, green butter with parsley, dill and green onion is very tasty to salt and just spread on bread - so you can cook a larger portion.
While the oil is cooling, prepare the chicken fillet. Each half of the chicken breast is cut into two wide layers. A total of four pieces is made from one breast. You can beat off the fillet a little through the food film - then the meat will become softer and the cutlets will be slightly easier to form. But you can cook without beating it - the cutlets will turn out to be more dense, similar to chicken mini-rolls.
Each piece of fillet is salted, we pepper and spread on its edge a piece of butter with greens.
Fold rolls with rolls, starting from the edge with butter.
The second secret of chicken Kiev - double breaded, thanks to which a strong crisp on the outside and juicy patty inside.
Beat the eggs in a deep platter, put the breadcrumbs in a shallow dish.
Each cutlet is carefully dipped:
- first in beaten eggs;
- then in breadcrumbs;
- again in the egg;
- and the second time in crackers.
We put the breaded cutlets on a plate and send them in the freezer for 20-30 minutes (you can freeze for the future).
Sometimes Chicken Kiev cutlets are deep-fried, but I prefer the option just in the pan. Put the cutlets in the pan with hot sunflower oil and fry for a couple of minutes on high heat, so that the crust “grabs” well. Then reduce the heat to medium and cover the pan with a lid. Cook for 5-7 minutes so that the burgers turn brown from the bottom and prepare properly in the middle.
Turn the cutlets with a fork to the second side, cover again and fry until the same golden brown.
And since the cutlets are large, then, after frying on both sides, I turn them sideways and fry them alternately from both barrels.
Ready cutlets cut on a plate, garnish with greens and serve with a side dish of vegetable salads, cereals or mashed potatoes. Chicken Kiev cutlet made of chicken fillet is very nourishing - even without a side dish such a cutlet with a piece of bread can be a great bite.
Serve the burgers necessarily hot: then they look most effectively in the cut. After all, the most interesting thing about them is the melting butter in the middle!
