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Video: Minced Kiev Cutlets - An Easy Cooking Option. Step-by-step Recipe With Photo
Chicken Kiev cutlets are, in my opinion, the most delicious dish that can be prepared from chicken breast. If you are too lazy to mess with fillets, minced meat from the breast comes to the rescue. In this recipe with a photo, I will tell you in detail how to cook minced meat Kiev cutlets so that they turn out juicy and tasty. When cooking, it is important that during the frying process the melted butter does not break free (from the cutlets), so thoroughly bread the cutlets, do not leave a single millimeter without a "fluffy coat" of crackers.
For minced Kiev cutlets, it is also important to cool the minced meat and shaped cutlets, so do not neglect these recommendations.
- Cooking time: 45 minutes
- Servings: 5
Ingredients for minced Kiev cutlets
- 650 g minced chicken;
- 50 g parsley;
- 50 g butter;
- 1 large egg;
- 3-4 tablespoons of wheat flour;
- 3-4 tablespoons of bread crumbs;
- salt, pepper, ghee;
- 50 g green onions for serving;
- young potatoes for garnish.
Method of making minced meat Kiev cutlets
Put the cooled minced chicken fillet in a bowl, salt and pepper with freshly ground pepper to taste. Knead the minced meat thoroughly, preferably with your hands, like dough. Then put it in the refrigerator for 15 minutes.
Roll out a roll of cling film on a cutting board, cut off the desired piece. Put cooled seasoned minced meat for Kiev cutlets on the film, form an oval cake about a centimeter thick. One serving needs 150 grams of minced meat.
Grind butter, warmed to room temperature, with finely chopped parsley, add a pinch of salt. If desired, you can add a garlic clove passed through a garlic press.
Divide the oil with herbs into 5 equal parts, form small cylinders. Place the oil cylinder in the center of the minced meat cake.
Gently roll up thick oval Kiev cutlets with a piece of butter inside. The cling film helps a lot in this, however, you can sculpt them with wet hands, they also turn out to be even.
Next, we bread the Kiev cutlets in wheat flour. We pan carefully so that there are no powdery spots left.
Beat the raw chicken egg with a fork, dip the Kiev cutlets first in the beaten egg, then breaded in breadcrumbs, again in the egg and again in breadcrumbs. The result is a fairly thick breading crust.
At this stage, we put the finished semi-finished product in the refrigerator for 15 minutes, this is important.
Heat the ghee in a frying pan, put the patties in a preheated pan, fry until golden brown on both sides. Cut the green onion stalks in half lengthwise, fry them in a pan.
Boil young potatoes for a side dish, then cut the tubers in half, fry in hot melted butter until golden brown, sprinkle with dill and salt.
Serving the plate - put the minced Kiev cutlet, fried onion on top, fried potatoes and some fresh vegetables next to it. Bon Appetit!
Chicken Kiev is usually made from thinly sliced layers of chicken fillet, but minced meat is also very tasty and much easier. Try to cook!