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Kyiv Cutlets | Cutlets In Kievsky

A tasty, spicy and juicy dish that is recommended to try in a good restaurant or cook at home.  They are deep-fried, in the dietary version, you can fry a little in vegetable oil and bake until cooked in the oven.  In some restaurants, Kiev cutlets are served on special croutons, “shoeing” a chicken bone in a stylish papillot for beauty.  They eat such a cutlet, gently piercing with a fork, letting the oil drain.  It is not recommended to use a knife and fork in a European way: a cutlet in a dense batter can splash everyone with oil when pressed.

Image Source: Dreamstime

 

 Cuisine: French, American, Russian

 The taste is savory and juicy (depending on oil additives)

 Cooking method: cut + beat (fillet) + breaded + deep-fried + bake (diet option)

 Basic household appliances: stove, refrigerator (freezer), oven

 Basic kitchen utensils: cutting board + knife, bowl, frying pan / saucepan, baking sheet, cooking film

 Main products: chicken (white meat), butter, herbs

 Cooking time: 1 h 30 min.  +

 Difficulty level: high

 Type of dish: hot meat dish

 Ingredients (2 servings)

 For breading:

 Chicken egg - 2 pcs.

 Salt - to taste

 Flour - 2 tbsp.

 Breadcrumbs - 150 g

 For cutlets:

 Chicken or broiler chicken

 Butter - 150-200 g

 Greens - to taste

 Vegetable oil (for deep frying)

 Spices, salt - to taste 


How to cook it?

  1.  - soften butter
  2.  - mix evenly the oil with finely chopped herbs
  3.  - divide the mass into two parts, form two sticks out of them and put them in the freezer (the filling for cutlets should be cold)
  4.  - separate the skin from the breast on the chicken carcass
  5.  - cut off the wing, leaving the humerus
  6.  - clean the humerus with a knife
  7.  - free the fillet (chicken breast) from the bones to get two fillets with a bone
  8.  - separate two small fillets from the main large fillet, put them between layers of cling film and beat with a hammer
  9.  - make shallow longitudinal and transverse cuts on the main fillet so that it opens like a book
  10.  - put a large fillet between layers of cling film and beat off
  11.  - season the beaten meat with ground pepper and salt
  12.  - put a block of frozen butter on a large fillet, cover with a part of a small fillet
  13.  - form an elliptical patty, covering the filling on all sides
  14.  - remove ready-made semi-finished products in the freezer
  15.  - beat the egg with a pinch of salt (not fluffy)
  16.  - get the cutlets, roll them in flour, then in a beaten egg and breadcrumbs (in the egg mixture and breadcrumbs it is recommended to roll twice)
  17.  - heat the oil and deep-fry the cutlets until golden brown (in the dietary version, fry a little in vegetable oil)
  18.  - put the cutlets on a baking sheet, bake in the oven (10 minutes at a temperature of 190 degrees)



 Serving recommendations: serve hot, on a separate plate, it is better to wrap the leg in a papillot.  For special occasions, we recommend serving on croutons or croutons to soak up the oil.  They eat, holding the papilot with their hands and piercing gently with a fork.  After the excess oil has drained, separate a piece of cutlet with a fork.


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