Chicken Kiev is a hallmark of the Ukrainian capital, as well as, say, chestnuts or Kyiv cake. While serving this dish all over the world. For example, in the American restaurant menus, you can see «Chicken Kiev» (Chicken Kiev), or even «Tsiplenok Po-Kievski». And in Paris you will be able to enjoy this delicacy called "cutlets de go ahead." There is an opinion that it is in France this dish came to us at the beginning of the 20th century and so stick that was "Chicken Kiev".
But despite this, our hostess rarely cook it at home and prefer to order in restaurants, except the recipe of this dish too complex. In fact, everything is not as difficult as it seems. And the products are available for cooking and not expensive needs. Therefore, we see no reason to abandon the preparation of fragrant juicy burgers in the kitchen.
TRAINING. A distinctive feature of chicken Kiev that they are not prepared from minced meat and chicken fillet. One half turns one breast cutlet. Who is ready to buy a fillet is not a problem, but if you want to cook a classic version of proprietary cutlets with bone, you have to take a whole chicken. Then, cutting the breast, you will need to leave the wings.
But the offer to leave these culinary feats for later, when the recipe will be mastered to perfection. In the meantime, it will be sufficient to retain the shoulder bone of the wing, to clean it from the skin and joints with a sharp knife.
Chicken breast is made up of two parts - large and small fillet to cook burgers, we need both. Separate the fillets from the one part and the other two pieces of wrap in plastic wrap, then slightly repel the flat side of the hammer to the state of the cake thickness 0.5 cm. Do not repel the toothed side, because that is how you turn the fillet into mincemeat.
FORMATION cutlets. Now take a large piece of fillet, lightly podsolite, if desired sprinkle with chopped herbs and place on it the middle of a piece of butter, then cover with a small piece and tighten into a tight roll on the principle of stuffed cabbage. The product must be tight, so that the oil in the preparation is not leaked. Cutlet to give the desired shape, remember it in my hands. Then lightly moisten the surface of the product with water and roll it in flour and then a little bit more, remember that the edges of patties from sticking together and gained further appetizing appearance. Then soak it in batter.
For the batter into two patties, you will need 2 eggs, to whip with a tablespoon of flour and a pinch of salt. To batter turned the air, it can add a little milk. After dipping in batter, roll cutlets in breadcrumbs and a little more work on the form, that they have turned out smooth and beautiful.
Then again dip the cutlet in the batter and breading. Thanks to the double breaded oil does not flow out and burgers will be crispy golden brown.
Getting hot. Slightly dry chops with a paper towel so that the oil in the frying pan is not hissing or spray. Fry patties can in boiling oil in a pan or in a deep fryer to a beautiful golden brown (approximately 3 minutes on each side) and then brought to readiness in a preheated oven at 180 ° C for 15 minutes. To do this, they need to put on a baking sheet, the laid paper baking.
Check readiness chops easy. Need to snick cutlet, if from the pulp of the juice begins to flow, the dish is ready. Be sure before you submit meatballs on the table, pierce them with a fork, to the steam to escape, otherwise the bite of which falls upon the hot oil. Serve chicken Kiev with roasted vegetables, mushrooms, green peas, boiled rice or potatoes. Enjoy your meal!
SECRETS FROM THE CHEF
1. Cut fillet with thickened edges - so the process will go faster and you will not be cut right through him.
2. Removing the fillets from the tendon, you make the product softer and softer. Some cooks recommend them slightly undercut in several places, to burgers frying not cringe.
3. Adding breadcrumbs a little spice and dried herbs, you can experiment with flavors and aromas.
4. Wrap cakes in plastic wrap and put them in front of breading for 10 minutes in the freezer. In this case, the oil is hardened, and would not follow in the process of "molding". Some housewives put the cutlets for 10 minutes in the freezer and after breading.
5. If you do not have time, and the guests are on the doorstep, you can simplify the recipe using minced chicken. Make cake of minced meat, put the stuffing inside of the oil, and then wrap the hamburger roll.
