Kiev cutlets made from minced meat are an easy cooking option. Chicken Kiev cutlets from minced chicken Classic Kiev cutlets recipe from minced meat

If you cook Kiev cutlets correctly, then this is a real masterpiece that is perfect for festive table, but, of course, you can cook them for every day, especially if you simplify the cooking process, for example, prepare cutlets from minced meat, naturally, unlike classic cutlets from whole chicken breast exists, but not very significant, but the cooking process is greatly simplified.

For these cutlets, chicken breast is used, which is chopped, a piece of butter is placed inside, it can be with herbs, it can be without greens, as you prefer, breaded in breadcrumbs, eggs and flour. Fry the cutlets in a frying pan in a large amount of fat, preferably in deep fat, you can fry them in a frying pan until cooked, or you can just fry them and put them in the oven, this option is more preferable.

I cooked them in different ways, both from a whole breast and from minced meat, both are good, each in its own way, I can’t say which is better, it’s probably worth trying to cook different options. So, how to cook chicken Kiev from minced meat, step by step recipe with photos...

Ingredients
chicken breasts (500 g), you can use ready-made minced chicken
butter (80-100 g)
eggs (2 pcs.) - for breading
flour (for breading)
breadcrumbs (preferably white bread)
greens (optional)
salt, pepper (to taste)
frying or deep-frying fat

How to cook chicken Kiev from minced meat recipe with photo

Preparing the oil

1. The butter must be taken out of the refrigerator in advance so that it becomes soft, this is if you will cook it with herbs, if without greens, then you can simply take it from the refrigerator, cutting off the sticks. Put the butter in a plate, chop the greens very finely, put them there, stir them, put them on cling film, roll it into a sausage and put it in the freezer.

Cooking minced meat

2. Cut the chicken breast into small pieces and pass through a meat grinder twice, add salt and pepper, mix, no need to add eggs, they make cutlets from minced chicken They become rougher, I don’t put eggs in them at all - and everything always turns out well.

Preparing the breading

3. Prepare three types of breading for a stronger crust - so that the oil inside does not leak out. Break two eggs into a bowl and beat, put flour in another bowl, and breadcrumbs in a third.

Forming and breading chicken cutlets

4. If you have prepared green butter, take it out of the freezer and divide it into parts, about 40-50 grams each, depends on the size of the chicken cutlets that you will cook, I like to weigh the minced meat on a scale for each of them so that they are are the same, so I weigh 80 grams of minced meat and put 50 grams of butter in it. It is convenient to shape the minced meat with wet hands, make a flat cake from the minced meat, put butter on it and close it on all sides so that it does not peek out anywhere.

Next, we bread the semi-finished products first in flour, then in egg and breadcrumbs, and I advise you to repeat the entire process of breading in breadcrumbs and egg, that is, again the egg, then the breadcrumbs, so the shell will be more durable, but this is not necessary, so, advice, but I usually follow him.

Frying cutlets

5. All semi-finished products have been prepared, you can freeze some of them if you get a lot, because it’s always better to fry fresh cutlets, especially since it’s not difficult, you don’t need to defrost them, just fry them over low heat under a lid a little longer than regular cutlets from chicken. We will fry them in a frying pan, it turns out well, but it’s still better to fry them in boiling oil - deep fat (oil consumption 300-400 grams), and then cook them on a baking sheet in the oven for about 15 minutes.

So, heat a frying pan with a lot of oil so that the chicken cutlets are half immersed, fry without reducing the gas until a beautiful golden brown crust, then reduce the gas to a little less than medium and fry for several minutes, turn it over to the other side, add gas, after a crust has formed, put it on low again and fry until done, in total and depending on the size of the chicken cutlets, the entire frying process takes minutes 10-15.

Ingredients:

pork pulp - 700 g piece;
fresh lard - a small piece 100-150 g;
table salt;
ground pepper– to taste;
butter - 100 g;
flour - 4 tablespoons;
chicken egg - 1 piece;
breadcrumbs - 4 tablespoons;
greens - 1 bunch;
refined vegetable oil - 200 ml.

How to cook chicken Kiev from minced pork

Culinary process Let's start with the filling. After all, she is the magical highlight of this meat dish. Remove the butter from the refrigerator in advance so that it becomes slightly soft. Rinse the dill greens with a running stream and lightly shake off the water. Dry with a napkin, remove thick branches and finely chop. Combine with softened butter, add salt and mix thoroughly. Try to do the whole process at a fast pace. Place the green mixture on cling film or a bag, shape into a square and quickly wrap. Place the workpiece in the freezer and proceed to the next step.

To make the process easier minced minced meat can be purchased in a supermarket, but it is unlikely that you can get it from such a semi-finished product tender cutlets in Kiev style. So, wash the meat and cut into small pieces. Do the same with lard. Pass the workpieces through a meat grinder or blender. Add spices, salt and mix well.

From the received fresh minced meat form into four thick patties. Remove a square of frozen green butter. Unwrap and divide into 4 parts. Place a green piece on the cutlet and quickly seal the edges.

Do this very tightly so that the butter filling does not leak out during heat treatment. Prepare containers with flour and breadcrumbs. In a separate bowl, beat the egg with a spoon of water. Next, roll each cutlet in flour, then dip in egg wash.

After this, roll it in breadcrumbs.

Fry the cutlets in a deep fryer or deep bowl for 4-5 minutes. Once a golden crust has formed on all sides, transfer to a plate and serve the dish to the table.

Bon appetit!

I won’t hide the fact that I personally love chicken Kiev very much. My husband really liked them too. Since I am from Ukraine, many of my foreign friends make fun of me that I should definitely be able to cook these cutlets.

For me, preparing Kiev cutlets is not difficult, I usually cook 10 cutlets and freeze some of them, so I always have my signature dish in stock in the freezer.

But when my supplies run out, and guests suddenly show up, I cook chicken Kiev from minced meat. I use minced meat, of course, chicken, but otherwise the whole process of preparing cutlets is almost identical to that when preparing Kiev cutlets from chicken fillet.

Let's prepare the products according to the list.

First of all, let's prepare the green oil. To do this, mix softened butter with finely chopped dill or parsley or both herbs. Let's form a small bar or sausage from the butter and put it in the freezer.

Now let's get to the minced meat.

You can immediately purchase ready-made minced chicken in the store; we do not sell it.

I make very simple and tender minced chicken by passing the chicken fillet through a meat grinder, adding salt and pepper. Minced meat for chicken Kiev is ready.

Now let's form the cutlets. The minced meat I received is enough for 4 good cutlets. Divide the minced meat into four parts. We take the green butter out of the freezer and cut it into cubes. Place a block of green butter on a minced flatbread and form cutlets. Seal the seam very well so that the oil heat treatment didn't leak.

Now it's time for the breading. Prepare containers with breadcrumbs and flour, crack an egg into a bowl, add a spoonful of water and whisk the mixture until smooth.

Bread each cutlet in the following sequence: flour - egg - breadcrumbs - egg - breadcrumbs.

I double bread it with breadcrumbs, so the oil will certainly not leak out of the cutlet.

These are the chicken Kiev cutlets we made from minced meat. I'll freeze some of the cutlets and cook the rest for lunch.

First of all, deep fry the cutlets for 3-4 minutes to form a golden brown crust. After this, transfer the cutlets into a fireproof form and place them in an oven preheated to 180 degrees C for 15 minutes.

Chicken Kiev cutlets are ready! Serve the cutlets in portions with a vegetable salad or boiled rice. It is also good to serve the cutlet with mashed potatoes.

Here's a surprise! If you did everything correctly, then this fragrant oil will pour out as soon as you cut the cutlet.

Bon appetit!

Chicken Kiev "Stolichnye"

“Capital” Kiev-style cutlets differ from traditional ones in the composition of minced meat and filling. Here not only chicken is used, but also minced pork. And instead of greens, chopped and fried mushrooms are placed in the filling. Try this version of Chicken Kiev. True, the dish turns out to be more caloric. But who will count calories when such deliciousness is steaming on the plate?!

Ingredients:

Chicken fillet (turkey) – 500-600 gr.
Pork fillet (tenderloin) – 400-500 gr.
Chicken egg – 4 pcs.
Spices for cutlets - to taste.
Dry garlic - to taste.
Salt - to taste.
Flour – 3-4 tbsp.
Vegetable oil for deep frying – about 1 cup.

For the filling:

Fresh or frozen mushrooms – 250 gr.
Dry mushrooms – 50 gr.
Onions – 1-2 pcs.
Butter or vegetable oil for frying – 50-70 g.
Mushroom seasoning - to taste.
Salt - to taste.

Cooking process:

Let's prepare the cutlet filling. Soak dry mushrooms in boiling water in advance, 1-2 hours before frying the cutlets, let them soften well. Wash the soaked mushrooms and boil in salted water until tender (about 1 hour).
Strain the cooked dry mushrooms through a sieve, rinse, and chop finely. Do the same with fresh mushrooms. If using frozen mushrooms, let them defrost first. You can also use finely chopped raw champignons.
Cut the onion into small cubes.
In a deep frying pan in hot vegetable oil, lightly gild the onion, add all the mushrooms, spices, salt and fry until tender.
Let's make minced meat for the cutlets. To simplify cooking, use ready-made minced meat (50% pork + 50% poultry). Or make minced meat yourself by cutting the meat into small pieces and passing it through a meat grinder.
To make the cutlets hold their shape better, it is recommended to add 1-2 chicken yolks to the minced meat. Don't forget to salt and pepper the minced meat to taste, add any spices for minced meat or cutlets and mix well, then beat it on the bottom of the bowl.
Divide the minced meat into 10 portions. For convenience, work with your hands soaked in cold water so that the minced meat does not stick.
Form each piece of minced meat into flat cakes of the same size, add mushroom filling inside - about 1 teaspoon into each.
Seal the cutlets well and give them all the same oval shape.
Whisk 2 eggs and 2 remaining whites in a bowl. Place flour and breadcrumbs on separate plates.
Bread the cutlets: first in flour, then in beaten eggs, and then in breadcrumbs. For strength, you can double the breading (dip the cutlets in all ingredients twice). If there are not enough eggs when breading, beat 1-2 more eggs.
Deep fry breaded cutlets in sufficient quantity vegetable oil until nicely crusted, take a few minutes on each side.
Allow excess oil to drain from the cutlets on a paper towel, then cook the cutlets until cooked through. hot oven(15 minutes at 150-200 degrees).
Serve the finished Stolichny cutlets immediately. They are eaten hot with any vegetable side dish. They are also very tasty with mashed potatoes, boiled rice or buckwheat porridge.

Bon appetit!

Chicken Kiev cutlet on the bone

Original chicken Kiev - the international name Chicken Kiev - is nothing more than a delicious restaurant masterpiece. This cutlet is made from chicken fillet on the bone. The fillet turns out tender and juicy, and the breading is light brown and crispy. But you shouldn’t think that it’s impossible to create this miracle of culinary art at home. You will succeed if you follow our step-by-step advice exactly.

Ingredients:

Uncut chicken carcass – 1 pc.
Butter – 50-70 gr.
Fresh herbs(parsley, dill) – 50 gr.
Breadcrumbs – 4-5 tbsp.
Chicken egg – 2-3 pcs.
Flour – 3-4 tbsp.
Spices for chicken - to taste.
Ground black pepper - to taste.
Salt - to taste.

Cooking process:

Let's cut up the chicken carcass - for the cutlets we only need the fillet with the bone left over from the wing. To begin, place the washed and dried chicken on its back on a cutting board.
Now use a sharp knife to cut the carcass in the middle of the breast along the keel bone on both sides. The breast should be divided into 2 parts.
Let's remove the spine and lower legs. We should have 2 pieces of chicken breast and wings left.
First we will work with one part of the breast. Cut the chicken fillet along the keel bone along with the wing.
Separate the small chicken fillet from the large one. The small fillet is located inside the large fillet and is also adjacent to the bone. When you start to cut the breast and remove the bones, you will immediately see it. The small fillets are separated very easily. Cut it off and set it aside.
Now let's deal with the chicken wing. We leave the shoulder, which is firmly connected by bone to the large fillet, and cut off the 2 outer phalanges of the wing and put them aside - they will not be needed. We also cut off the meat from the shoulder: we should be left with a bare bone from the wing, connected to the fillet.
Flatten the large fillet remaining on the bone. Its thick part can be cut with a pocket, but not cut off from the bone. Place the leveled fillet along with the bone in a plastic bag and lightly beat it with the flat side of a kitchen hammer or a wooden rolling pin. The fillet should flatten slightly and become softer, but not tear, but acquire the desired oval shape. Do not damage the bone when beating.
Now do the same operations with the second part of the chicken breast. You should end up with 2 boneless chicken fillets. Cut off the hard joints from the ends of the seeds.
Season the chopped fillets with salt, pepper and sprinkle with chicken spices to taste.
Place butter and herbs in the fillet. To do this, cut the frozen butter into 2 rectangular pieces (approximate size - the size of a woman’s little finger), each of which is thoroughly rolled in finely chopped herbs.
Place 1 piece of herbed butter in the middle of each fillet.
Roll the cutlets into an oval.
Now carefully bread the cutlets on the bone in a breading of flour, beaten eggs and finely ground breadcrumbs. You can make a double breading (repeat the entire breading process 2 times) so that the cutlets are strong, in a beautiful dense breading and do not fall apart when frying. There is no need to bread the bone.
Now in a large deep frying pan or saucepan, heat up a sufficient amount of vegetable oil (about 500-600 g) and fry two cutlets at once until a beautiful ocher-brown crust. The cutlets should float in the boiling oil and brown. Don't forget to turn the cutlets over to ensure even cooking. The entire frying process will take approximately 10 minutes.
Ready cutlets Kiev style, place on a paper towel to remove excess oil, and then transfer to a heated dish: these cutlets are only eaten hot.
Serve chicken Kiev on the bone with a side dish of fresh herbs. Also, 2-3 lemon slices will not be superfluous. For beauty and full compliance with restaurant traditions, decorate the chicken bone with a culinary papillot.

Bon appetit!

Advice: Breaded Kiev cutlets can be placed in an airtight container (container or bag) and placed in the freezer if you are not going to fry them immediately. When deep frozen, cutlets can be stored in a semi-finished state for up to one month.

Chicken Kiev with Taco seasoning

Kyiv cutlets have long been known throughout the world. However, in some countries their formulation has undergone major changes in accordance with national flavor. Spicy chicken cutlets with Latin American filling, generously seasoned with chili pepper and Taco seasoning, noticeably different from the original Ukrainian recipe. But they are no less tasty.

Ingredients:

Chicken fillet – 4-6 pcs.
Softened butter – 5-6 tbsp.
Salt – 0.5 tsp.
Crackers with cheese, crushed into crumbs - 1 tbsp.
Cheese pieces (preferably cheddar) – 3 tbsp.
Chicken egg – 2-3 pcs.
Dried onion – 2 tsp.
Ground or fresh chopped chili pepper - to taste.
Vegetable oil for frying - as much as needed.
Taco seasoning (or any Mexican seasoning) - 1.5 tsp.

Cooking process:

Let's make a spicy breading for the cutlets. Mix crackers crushed into fine crumbs with Taco seasoning. It’s better to buy the seasoning ready-made, but you can make it yourself. “Taco” contains the following dried ground spices: paprika, onion, cumin, garlic, cayenne pepper, chili pepper, oregano, basil. Add seasoning and salt to the breading to taste. If you can't find or don't make Taco Seasoning, buy any Mexican seasoning. Or, season the cracker crumbs to your liking.
Now let's prepare the filling. It will also be spicy. In a bowl, combine softened butter (3 tablespoons) and chopped or grated cheese. Season the filling with chili pepper, dried onion and salt to taste. If you don't like it spicy, add just a little chili. Make as many balls from the mixture as you have chicken fillets.
Gently pound the chicken fillets. You should get smooth, soft, and not torn fillet pieces about 0.5 cm thick.
Place a ball of filling in the middle of each piece and roll into cutlets. You can form both oval and round cutlets. Roll the seams well. If necessary, secure the seams with toothpicks.
Melt 2-3 tablespoons of butter on the stove or in the microwave.
Dip each patty in oil and then coat in cracker crumbs and taco seasoning.
Deep-fry the cutlets in a large amount of heated vegetable oil for about 10 minutes. The cutlets should be well browned and cooked through.
They eat so spicy chicken cutlets along with Mexican tortillas and sweet canned corn. Cutlets can be dipped in any sauce: tomato, cream, etc.

Bon appetit!

Advice: These chicken cutlets can also be cooked in microwave oven. Place the cutlets in a microwave-safe dish, seam side down, and cook at high power without covering the dish. After 10 minutes, turn off the oven and taste the cutlets. If they seem a little raw, send the cutlets back for another 2-3 minutes.

Chicken Kiev from fish fillet

If you make chicken Kiev from fish fillet, they will turn out no worse than from chicken fillet or minced meat. Take fresh fillet any delicious fish, in which there are no bones, beat, fill with traditional filling for Kiev cutlets and fry. This way a completely new, piquant dish will appear on your table. fish dish, prepared according to a familiar recipe.

Ingredients:

Fish fillet – 250-300 gr.
Butter – 50 gr.
Cheese – 100 gr.
Fresh parsley and dill - a small bunch.
Fresh garlic - to taste.
Breadcrumbs – 4-5 tbsp.
Chicken egg – 2-3 pcs.
Flour – 3-4 tbsp.
Spices for fish - to taste.
Ground black pepper - to taste.
Salt - to taste.
Vegetable oil for frying - as much as needed.

Cooking process:

Grate the cheese onto a fine grater, finely chop the fresh herbs. If you want to add fresh garlic to the dish, finely chop a few cloves.
In a bowl, combine grated cheese with herbs and chopped garlic and mix well - the filling for Kiev-style fish cutlets is ready.
Fish fillets remove the skin (if any), wash it, check for bones. Beat lightly through the film with the flat part of a culinary mallet, add a little salt and pepper. Prepare as many fillets as you want to make cutlets.
In the middle of each fillet, place a spoonful of the mixture of cheese and herbs, as well as a small piece butter(10-15 grams each).
Give the fish cutlets any shape (oval, in the form of balls or rolls), fold the seams well inward or pin them with toothpicks.
Chicken eggs break into a bowl. Place flour (slightly salted) and breadcrumbs into separate plates.
Bread the fish cutlets first in flour, then in beaten eggs, and then in finely ground breadcrumbs. Double bread if necessary.
Deep-fry the cutlets, covered, in a large amount of heated vegetable oil until golden brown, about 10 minutes. The heat should be medium so that the cutlets have time to fry on all sides. Turn the cutlets over from time to time.
Ready fish cutlets delicious to eat with sour cream sauce, canned green peas, asparagus, fresh vegetables or mashed potatoes.