The Kiev's Cutlets. Step-by-step Recipe With Photo

Delicate, juicy, golden-ruddy crispy breading, with a surprise from melting "green" butter in the middle - these are the famous Kiev cutlets! This is a very tasty dish, rightfully worthy of a restaurant menu. At the same time, you can easily cook chic cutlets at home. Many variations on this theme have been 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.

The history of the dish is mysterious and fascinating. According to one version, the Kiev cutlets come from France in the 18th century. Young cooks, who came to France to study the art of cooking in the direction of Elizabeth I, brought with them a foreign recipe. In French, the dish was called exquisitely and mysteriously: cotelette de volaille. Translated, it sounds more prosaic - "cutlet de-volay" means "chicken cutlet".

The original dish was soon tasted and loved, but after the events of 1812, the French cutlets were renamed into neutral "Mikhailovskie", and in the twentieth century they were completely forgotten.

But closer to the 1950s, the delicious dish was revived thanks to a chef of one of the restaurants in Kiev, who found an undeservedly forgotten recipe and cooked delicious cutlets. Everyone who tried it liked the dish very much, and the recipe again became known and popular - now under the name of "Kiev cutlets".

To make the cutlets work, there are several know-how of their preparation, which I will now share with you.

Servings: 4

Ingredients for Kiev cutlets

• 1 chicken breast;
• 30-50 g butter;
• a small bunch of dill, parsley;
• 120-150 g of bread crumbs;
• 2 eggs;
• salt and ground black pepper to taste;
• sunflower oil.

Method of cooking cutlets in Kiev

We cut the butter into rectangular cubes about 1 cm in cross section, 2-3 cm long, and send it to 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 can "escape" from the cutlets. And if the butter is frozen, it will not melt so quickly during cooking - and will remain inside the patty.

I put a piece of butter in the cutlet separately, separately - chopped greens. There is another way: chop clean, dried fresh herbs, mix it with oil, and from this green oil, form cubes for filling cutlets. By the way, the green butter with parsley, dill and green onion is very tasty to salt and simply spread on the bread - so you can prepare a larger portion.

While the oil is cooling, prepare the chicken fillet. We cut each half of the chicken breast into two wide layers. Just one breast makes four slices. You can beat the fillet a little through the cling film - then the meat will become softer, and the cutlets will be a little easier to form. But you can cook without beating - the cutlets will turn out to be denser, similar to mini chicken rolls.

Salt each piece of fillet, pepper and put a piece of butter with herbs on its edge.

Roll the fillet into rolls, starting from the edge with butter.

The second secret of Kiev cutlets is double breading, thanks to which you get a strong crispy crust on the outside and a juicy cutlet inside.

Beat eggs in a deep plate, pour breadcrumbs into a shallow one.

We carefully dip each cutlet:

• first in beaten eggs;
• then in bread crumbs;
• in the egg again;
• and the second time in crackers.

Put the breaded cutlets on a plate and send them to the freezer for 20-30 minutes (you can freeze them for future use).

Sometimes Kiev cutlets are deep-fried, but I prefer the option just in a pan. Put the cutlets in a frying pan with hot sunflower oil and fry for a couple of minutes over 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 patties are browned at the bottom and cooked properly in the middle.

Turn the cutlets over with a fork to the other side, cover again and fry until the same golden brown crust.

And since the cutlets are large, then, having fried on both sides, I turn them sideways and alternately fry from both barrels.

Put the finished cutlets on a plate, decorate with herbs and serve with a garnish of vegetable salads, cereals or mashed potatoes. Chicken Kiev cutlet turns out to be very satisfying - even without a side dish, such a cutlet with a piece of bread can be a great snack.

Always serve the cutlets hot: then they look most impressive in the cut. After all, the most interesting thing about them is the melting butter in the middle!