Chicken Kiev
What do you need for cooking?
Ingredients
-
Chicken breast
-
Butter
-
Greens (dill, parsley)
-
Garlic
-
Salt
-
Lemon juice
Breading
-
Flour
-
Breadcrumbs
-
Egg
-
Milk
-
Vegetable oil
Kitchen utensils
- Board
- Bowls
- Baking dish
- Garlic press
- Hammer
- Film
Chicken Kiev cutlets made from pounded chicken breast with butter first appeared not in Kyiv, but in pre-revolutionary St. Petersburg, and were then called "Novomikhaylovskie." They acquired their modern name only in the 1940s, as they were first prepared in Kyiv, at a restaurant on Khreshchatyk. Today, they might more accurately be called "Volgograd cutlets": they have become a favorite street food among residents of that city.
Step-by-step recipe
Step 1:
Place the butter in a bowl.
Step 2:
Add crushed garlic, lemon zest, lemon juice and salt.
Step 3:
Finely chop the parsley and dill and add to the butter. Mix thoroughly, place on plastic wrap, wrap, and freeze for 20-30 minutes.
Step 4:
Cut the chicken fillet into slices lengthwise.
Step 5:
Beat the chicken meat through a thick film with the smooth side of a hammer.
Step 6:
Salt and pepper the beaten fillet plate.
Step 7:
Place a piece of butter with herbs and roll up.
Step 8:
Break eggs into a bowl, add milk and stir with a fork.
Step 9:
Dredge the cutlets in flour, egg mixture, bread crumbs, then egg mixture and bread crumbs again.
Step 10:
Heat vegetable oil in a shallow saucepan. Fry the patties for about 5 minutes.
Step 11:
Place the fried cutlets in a baking dish and bake in an oven preheated to 180 degrees for 20 minutes.
Cooking tips
If you have a small fillet, wrap the butter with another small piece of beaten chicken meat.
Form the patties using gloves.
You can check the oil temperature with a wooden spatula – bubbles should appear around it.
