How to cook cutlets in Kiev correctly

Cutlets in Kiev - a dish in our kitchen is remarkable and many loved. It can be found both in a normal dining room and in a good restaurant. Yes, and the hostess knows how to cook cutlets in Kiev for their home and guests.

If you describe the cutlet in Kiev in general terms, it is a boneless chicken breast wrapped in breadcrumbs and deep-fried chicken with butter wrapped in it. The meat of the breast is juicy, tender and completely dry.

The history of the origin of the dish and how to cook the patties in Kiev for real, has several versions. Her homeland is also France, and Russia, and America. But that cutlet, which we know, was first cooked in Kiev by a famous restaurateur, from where it got its name. In the Soviet period, a cutlet in Kiev was considered a delicacy and was one of the most expensive restaurant dishes. Gradually the cutlet turned into an ordinary everyday Stolov dish and was sold as a semi-finished product.

It seems that cooking patties in Kiev is not at all difficult, but if you follow all the rules, observing every subtlety, then it turns out that this case is rather troublesome. In those days, when this dish was crowned in many Soviet restaurants, only experienced and skillful cooks knew how to cook the patties in Kiev correctly, and not all cooks knew how to do it.

This cutlet in Kiev is prepared necessarily with a bone from the wing, so it's important to cut out the chicken breast correctly. Only two cutlets can be made from one chicken.

First, the chicken is washed, dried and the skin is removed from the breast. Then cut with a knife along the ribs and separate the breast together with the humeral parts of the wings. The upper parts of the wings are cut with a knife over the joint. The remaining bones are cleaned from the meat. Chicken breast is completely separated from the chicken. Next, cut the breast from two sides along the keel bone and separate the bone and cartilage from the meat. Thus, the breast is divided into two large fillets with a wing bone and two small ones. Small fillets need to remove tendons. Cut the fillet with a bone so that it can be opened like a book. Then put the fillet between two layers of food film and discourage. With a small fillet do the same. As the chicken's meat is rather tender, it should be carefully discouraged so as not to break. The joint of the bone at the junction with the fillet must be chopped, otherwise the meat in this place will turn raw.

Now about how to cook the patties in Kiev, namely, the filling for them. To do this, take the cow oil, hold it slightly at room temperature, form oblong pieces and place them in the freezer to make them hard. Then put the oil on a large fillet, cover with small fillets, close the butter on all sides with meat, give the cutlet a pear shape. Cutlet to roll in flour or breadcrumbs, dip it into an egg, slightly beaten with salt, once again roll in breadcrumbs, again - into the egg and once again - in crackers, to get a strong double breading and meat did not shine through. The holes in the cutlet should not be to prevent oil from flowing.

So, how to fry cutlets in Kiev? Prepare a deep-fryer from equal parts of animal and vegetable oil with a temperature of about 180 degrees. Dip the cutlets into it and fry for about five minutes. Then take them out of the deep-frying and place in the oven with a temperature of about 250 degrees for about seven minutes.

Today cooking cutlets in Kiev is much simpler. Many recipes tell how to make cutlets in Kiev without pits. In this case, the whole chicken is absolutely not needed, you can buy only the breasts. Moreover, the breasts of broiler chickens are so large that not only two but four cutlets come out of them. If in a classic recipe for filling use one butter, then in other cases, you can add greens, garlic, mushrooms, cheese or yolk of egg to the butter. Served a cutlet with a garnish of potatoes, rice, vegetables.

Bon Appetit!