Cutlets in Kiev recipe international

The history of this dish is long and mysterious - they say that the meatballs according to the Kiev recipe were invented by Ukrainians (which is clear from the title), but for our right to be called "pioneers" in the creation of this magnificent dish, both our compatriots and residents of the "foggy Albion" And exquisite culinary French, and claiming literally any achievement Americans. Anyway, but this recipe was once invented, and now very many are fighting to perform it in the best way. And, although it's very difficult to cook really tasty, juicy, correct cutlets in Kiev, it's worth trying anyway.

Here is one of the best dishes that even an unprofessional cook can cook. These chops according to the Kiev recipe are suggested as follows: it is necessary to take chicken fillet (4 pieces), butter (150 grams), greens (35 grams), eggs (3 pieces), flour (80 grams). You will also need milk (200 ml.) And ground breadcrumbs (200 gr.), As well as seasonings to taste and a lot of oil - for deep-frying. It is important to choose such pieces of fillet, which literally stratify into two pieces. The smaller slice will need to be discarded (wrapped previously in a food film), and a large neatly decomposed on a cutting board in such a way that it could wrap the filling, and also repel - with slightly less intensity. It is important after this to cut the fillets of the tendon, so that the ready cutlets do not wrinkle when fried. Next, these juicy cutlets recipe recommends to put aside for a while to the side, so as not to hurry to tackle the filling. To do this, grind the greens, mix with spices and softened butter, then form it with a spoon and for a couple of minutes to send it to the freezer - the frozen mass will be better to hold when frying. At the same time, you need to beat the milk with the eggs, and then proceed with the final assembly of the food: lay the filling on a larger piece of fillet, cover with a smaller one, and roll up so that the product is elongated.

Fry cooked raw cutlets on Kiev's recipe offers after they are frozen within a few minutes. Before shipment to the deep fry the cutlets are sprinkled with spices, dipped in a mixture of milk and eggs, and then fried until they get an appetizing ruddy crust from all sides. After a qualitative preparation, holding in the refrigerator and roasting the finished food should be cut easily, in the place of the cut, secreting green oil, and the chicken fillet must necessarily turn out to be extraordinarily juicy and tender.

Cutlets from beef recipes advise to cook a little differently than from chicken fillet, but the result will be just as effective. Take the required ground beef (1 kg.), Eggs (2 pcs.), White bread (400 gr.), Seasonings, greens and spices to taste, milk for steeping bread and butter (100 gr.). Stuffing should be carefully mixed with seasonings, chopped herbs (half portion), salt, and also soaked bread. Next, you have to soften the oil, gently stir it with a fork and connect it with the remaining finely chopped greens. The stuffing is once again kneaded and divided into several parts - after that each of them needs to be turned into "cutlets", on top put the stuffing and turn "cutlets" into real cutlets.

The billets are further breaded (unimportant, in breadcrumbs or in flour) and fried in large amounts of vegetable oil. Cutlets according to Kiev recipe is considered ready if their "sides" are covered with an even golden crust, crispy and appetizing. The best way to do this is to use a deep fryer - so the food will be baked evenly, which will make it possible to get a dish of the highest quality, with a delicate thin fillet, transparent green (from the combination of butter and dill green) with juice and an unusual aroma.