Chicken Kiev is the collective name for a group of recipes whose common feature is the addition of a piece of butter inside.
This is done in order to give the dish an extra juiciness.
The recipe so far has pleased gourmets that a creamy supplement is already present in schnitzels and meat rolls.
When preparing a dish of minced meat, you get significant savings in products.
There are no trimmings, meat can be selected from different parts of the carcass.
Minced meat patties in Kiev - general principles of preparation
• Kiev minced meat patties can be cooked in the oven, fried in a pan in a large amount of vegetable fat or in the microwave.
• Cutlets cooked in the oven or microwave oven are non-greasy and may well be suitable even for dietary nutrition.
• Minced meat for Kiev cutlets is prepared from any suitable meat. It can be made from beef, pork, chicken or mixed pork and beef. Stuffing should not be fat and therefore it is undesirable to buy it, but rather cook it yourself.
• A piece of butter is placed inside the classic Kiev cutlets. In addition to butter, hard cheese or mushrooms with cream cheese are added to the prepared from minced meat.
• You can put butter in more than a piece. It is mixed with chopped herbs, spices or quality processed cheeses.
• "Kiev" meatballs must be breaded before heat treatment. Breading prevents leakage of oil from the inside. If ordinary Kiev cutlets are breaded in one layer, then it is better to brew them twice.
• For final breading, it is recommended to take coarsely ground white crackers. To enhance the taste, they can be mixed with grated cheese, ground nuts. Grind crackers are also used for breading.
Chicken minced chicken Kiev
Ingredients:
• a pound of chicken;
• two fresh eggs;
• homemade thick cream - 80 gr.;
• flour;
• wheat crackers for breading;
• 400 ml of vegetable oil.
Cooking method:
1. For minced meat, cut the fillet into pieces and twist in a meat grinder. Pepper, add a little salt and knead well. A homogeneous elastic cutlet mass should be obtained, from which cutlets will be well formed.
2. Divide the minced meat into four equal parts. Form a ball from each and beat it off a little, sharply transferring from one palm to another. Then press down with your hand and form a cake.
3. In the center, put a piece of oil and wrap it inward. Give the patty an oblong shape.
4. Take three small bowls. In one, beat and salt the eggs, and fill the other two with flour and breadcrumbs.
5. First coat the semi-finished products with flour. Dip them in eggs and re-brew, this time in breadcrumbs. After this, the patties are again dipped in the egg and repeat the breadcrumbs. This type of cooking is called double breading. It allows not only to keep the shape of the product well, but also to prevent oil leakage.
6. Pour all the oil into a deep thick-walled dish and set it on a high fire to warm up. When the butter stops crackling, lower the patties into it and fry quickly.
7. Put the fried cutlets on a dry baking sheet. We will bring them to readiness in the oven. When heated to 180 degrees, it takes a quarter of an hour. Put the roasting pan in the oven and time, do not overdo it.
Chicken Kiev pork minced meat with greens
Ingredients:
• pork (low-fat pulp) - 450-500 grams;
• three fresh eggs;
• a small head of white onion;
• milk;
• 50 grams of sandwich oil;
• two slices of loaf (90-100 gr.);
• to taste salt, greens, pepper;
• bread crumbs wheat.
Cooking method:
1. Pork pulp well cleaned from veins and films. Wash the meat under water, wipe dry and cut into small pieces.
2. Pour the slices of the loaf for 10 minutes with milk. Then squeeze well and twist in a meat grinder along with pieces of meat and onion. Scroll meat first. Then onion and only after it bread.
3. Salt the cutlet mass, beat the egg, put ground pepper to taste and mix thoroughly. Stuffing should be homogeneous, and not contain lumped bread.
4. Pre-chop the greens with a knife, and mix with slightly melted butter.
5. From the minced pork fashion a pancake up to 1 cm thick and put a teaspoon of the prepared oil on its middle. Wrap the free edges and fashion the cutlet.
6. Roll the semi-finished products in flour and dip in the egg whipped with salt. Then dip in the egg again and roll again, this time in breadcrumbs.
7. Pour vegetable oil into a thick-walled pan and heat it over high heat. Lower the cutlets into the hot oil and cover the pan with a lid.
8. When the bottom is browned, turn the patties over and also bring them to the ready under the lid.
Chicken minced chicken Kiev in the microwave
Ingredients:
• chicken (fillet) - 800 grams;
• two teaspoons of dried onions;
• 150-200 gr. thickened cream or butter;
• 200 gr. Russian cheese;
• two eggs;
• 70 gr. canned hot chili peppers;
• to taste - salt, dried basil, black pepper, dried garlic and paprika;
• a glass of small crackers for breading.
Cooking method:
1. Canned pepper cut into small slices, cheese - cubes, 0.5 cm in size.
2. To slightly thawed (softened) butter, put dry onions, chopped peppers and cheese. Add a pinch of fine salt, paprika, basil and mix well.
3. Push the crackers into crumbs and pour them into a wide bowl. In another free bowl, beat the egg with a fork.
4. Grind the chicken fillet with a meat grinder. Add salt, season with pepper and knead well, lightly beat off on the table.
5. From the cutlet mass, with wet hands, fashion small balls and flatten them slightly to make flat cakes. In the middle of each, put a little sharp oil mixture. Fashion cutlets.
6. Dip the blanks in an egg and roll in cracker crumbs.
7. Take the dishes for the microwave and put the breaded convenience foods in it.
8. Place the bowl of cutlets in the microwave and cook at the highest power for 15 minutes.
Stuffed meatballs in Kiev in the oven from mixed minced meat with butter and cheese
Ingredients:
• beef pulp - 300 grams;
• 400 gr. pork neck;
• fresh egg;
• a small onion;
• 50 gr. white bread (stale);
• a small clove of garlic;
• a bunch of fresh dill;
• 100 gr. fat, processed cheese;
• butter "Peasant" butter - 100 grams;
• a quarter of a teaspoon of nutmeg powder;
• white bread crumbs - 150-200 grams.
Cooking method:
1. Place the bread in a deep bowl and fill it with water. After 10 minutes, remove, remove the crusts and squeeze out the moisture well.
2. Cut thickened films and tendons from the flesh. Rinse thoroughly with running water, dry and grind twice with a meat grinder. When re-grinding, roll onion and soaked bread with minced meat. Stir well. Add pepper, add salt and knead until the cutlet mass is smooth.
3. Mix the cream cheese with butter and finely chopped dill. Rub the garlic on a fine grater here. Sprinkle with nutmeg and mix. Form a thin sausage from the mixture. Wrap with cling film and place for 15 minutes. in the freezer.
4. From the mixed forcemeat, fashion oval oblong pancakes. For each cut a small piece of butter "sausage". Wrap the edges and give the cutlets the desired shape.
5. Dip the blanks in egg yolk whipped with salt and roll well in white breadcrumbs. Put on a cutting board and put in the freeze for 30 minutes.
6. While the convenience foods are freezing, preheat the oven to 180 degrees. Once cooled, cutlets dip in yolk again and bread in breadcrumbs. Put on a dry baking sheet and put in the hot oven for half an hour.
Chicken Kiev mincemeat in breadcrumbs of crackers - "Fir cones"
Ingredients:
• beef (brisket) - 600 grams;
• eggs - 2 pcs.;
• 150 gr. natural butter;
• one onion;
• green dill;
• loaf of premium flour.
Cooking method:
1. Thoroughly wash the breast and cut into small pieces. Grind the meat with onion sliced. Season the minced meat with pepper, add salt to taste, mix thoroughly and beat on a bowl.
2. Mix finely chopped dill with slightly softened oil. Slice the loaf into small, half-centimeter cubes. Dry them in a roasting pan in the oven or on an open fire in a dry frying pan until croutons are obtained.
3. From the forcemeat, mold balls of any size. In the center of each place a piece of oil mixed with dill and form cutlets.
4. Dip the products in beaten eggs, sprinkle bread crumbs in them. With your palms, squeeze the cutlet slightly on all sides so that the crackers are pressed into the minced meat to half.
5. Dip the workpieces in boiling oil and fry, turning over after two minutes. Then put in a roasting pan and warm for 20 minutes in the oven, at 180 degrees.
Kiev pork minced meatballs with mushroom filling
Ingredients:
• a pound of pork (loin);
• two cloves of garlic;
• 200 grams of champignons;
• 100 ml of soy sauce;
• onion;
• 100 gr. cream cheese;
• premium flour;
• breadcrumbs (coarse white);
• two eggs.
Cooking method:
1. Soy sauce mix with a pinch of ground pepper, add a slice of garlic chopped on a grater and mix well.
2. Wash the pork, cut into small pieces and put in the sauce for an hour and a half.
3. Dice the mushrooms and fry until tender in a frying pan in butter. Add cream cheese, squeeze the garlic, and stir well.
4. Remove the meat from the marinade, wipe off the pieces well and twist in a meat grinder twice. Grind onions together with meat. Add some pepper and salt. Stir and beat off the minced meat, striking sharply against the work surface.
5. Form cakes from the cutlet mass and place the mushroom filling on them. Fashion oval cutlets.
6. Roll the semi-finished products in flour, quickly dip in the eggs beaten with a fork. After that, bread well and fry in a pan in hot oil.
Minced Kiev cutlets with minced cheese
Ingredients:
• a pound of homemade minced chicken;
• two chicken eggs;
• butter 72% butter - 100 g .;
• a slice of stale loaf;
• milk;
• breadcrumbs;
• flour;
• 250 gr. "Dutch" cheese (can be another hard).
Cooking method:
1. Soak the loaf of the loaf in milk, squeeze and combine with minced meat. Season with pepper, salt to taste and knead the cutlet mass well.
2. Cut the butter into thin, oblong slices, and cheese into slices of the same size.
3. From the minced chicken fashion oval cakes, a little thinner than a centimeter and place in the middle of each bar of butter. Put a plate of cheese on top, flatten the edges and cover them. Using your hands, give the workpiece an oval shape, gently pressing the minced meat with your palms to the filling.
4. In one bowl, beat the eggs, and in the other, mix the grated cheese with breadcrumbs.
5. Roll the blanks in flour and dip in the egg. Then transfer to a mixture of cheese with breadcrumbs and roll well too. You can make a double breading - dip in the egg again and roll in the mixture.
6. Pour vegetable oil into the pan and bake it over medium heat. Dip the semi-finished foods in the oil and fry until cooked.
Minced meatballs in Kiev - cooking tricks and useful tips
• So that the Kiev cutlets do not fall apart, and the cutlet mass is well molded, take lean meat for minced meat.
• If the minced meat is allowed to stand for a quarter of an hour after kneading and then beat well, it will become more elastic.
• In order to better prepare semi-finished products, after initial breading, put them in the freezer for half an hour. Then take it out and dip it in the egg again, roll in the breading.
• To fry the cutlets well from the inside when frying in a pan, fry them under the lid.
• It is better to make breadcrumbs for breading yourself. To do this, well dry the slices of white bread in the oven. After they cool well, grind them with a meat grinder.
• Do not cook a lot of Kiev cutlets at once. In a preheated dish, oil does not leak and taste is lost. It is better to freeze excess semi-finished products.
