The most delicious boots in Kiev: a step-by-step recipe for cooking with a photo. How to fry Kiev cutlets - how to fry and deliciously fry cutlets in Kiev in a pan way of cooking meat in Kiev

21.01.2021 Grill Menu

The popularity of the kitlet in Kiev does not know the culinary boundaries. This dish is prepared in dining rooms, cafes and restaurants, and not only Slavic origin. Cutlet in Kiev is available from the French and Americans, however, already in their national variations.

How is this branded hot? Understanding the chicken fillet, rolled into the cutlet, cut into the egg, and then in breadcrumbs. Mandatory with a filling of butter. In the classic version of the Kytlet in Kiev on the bone, first frives in a frying pan on a vegetable oil, and then sent to the brassing cabinet. The authors of the "Fast Recipes" site prepared delicious options for the preparation of the kitlet in Kiev for every taste. You can find a recipe for a Kiev kitlet with mushroom stuffing or cheese. Prepare them in a frying pan or in the oven. Each option will be excellent. Choose and act!

Ingredients:

creamy butter 40 g;
parsley 1 tablespoon;
paprika Sweet ¼ h. l.;
Salt 1 pinch;
pepper black ground 1 pinch;
garlic 1 teeth;
gaud Cheese 20 g;

Paning:

flour 200 g;
egg 2 pcs.;
sukhari breading 300 g;
vegetable oil refined 300 g;
salt 1 pinch;
Main chicken breasts 1 pc.;
Salt 4 chopping;
pepper black ground 4 chopping.

Cooking method:

Chicken breasts are divided into two fillets, cutting through the bone. Then each fillet is cut along a sharp knife. As a result, it turns out 4 fillets. Each half fillets beat off the hammer, almost to the transparent look. Salt and pepper.

Creamy oil to leave at room temperature for 40 minutes. When it softens, add greens, salt, pepper, garlic shallow grater to it, and paprika and mix well for a fork. Cheese cut into small storces.

Now put a small piece of cheese and a small rocket of the oil on a crushed breast. We fold a good in the roll so that there are no gaps.

Preparing breading. To do this, we embarrass the flour into a plate, breadcrumbs in another plate, two eggs are whipped with a salt fork. Outpat our rolls first in the flour, then in the egg, then in breadcrumbs, then again in the egg and in breadcrumbs.

In the bucket pour vegetable oil, approximately 3 cm, height. And fry our chubby sausages slightly, to easy shut-off, first on the one hand, then on the other. So that our "shell" grabbed.

We lay out the baking molds, and put in the oven for 15 minutes at a temperature of 190 degrees. Let's drink hot as an independent dish or with a vegetable side dish. Bon Appetit.

Cutlets in Kiev Recipe in the oven

Ingredients:

Chicken breast (large) - 1 pc.;
Butter creamy - 50 g;
Egg chicken - 1 pc.;
Breadcrumbs - to taste;
Salt to taste;
Solid cheese - 30 g;
Black pepper (ground) - to taste;
Garlic - to taste;
Dill (Fresh) - to taste.

Cooking method:

Chicken breasts divide into two parts. Halves cut along. It turned out four flat chicken fillets, just four cakes. File must be disconnected with a small hammer. Pre-chicken stack the food film.

While you beat up the breast, ask assistants to graze cheese with garlic and grind dill, well, or do it yourself. Cheese, garlic and greens Mix with creamy oil. Add salt. Skate from oil with cheese harness or flat sausage. Freeze it in the food film or cellophane package.

Capture salted and pepper on both sides. Place the piece of oil on the edge of "chops". Roll into the roll with wet hands. Do similar actions with the remaining pieces of chicken fillet. Wear a chicken egg. Dip the rolls first in the egg.

Then in breadcrumbs. Then the second time in the egg and again in breading. Put the rugs conical shape meat in Kiev. For the convenience of palm, you need to fold the boat. Lubricate the shape or frying of butter. Place the cutlets in breading.

Send to the oven preheated to 220 ° C, for 40-60 minutes. Serve "Crispy Tsaritsy" to the festive table as the main hot dish. In the restaurant menu, the Kiev cruise menu goes with a side dish with a peas or boiled potato or greens.

Cutlets in Kiev with cheese and mushrooms

Ingredients:

Chicken fillet - 400 g (two "halves");
Cream cream routine - 1/2 pcs.;
Fresh oyster mushrooms - 150 g;
Egg chicken - 1 pc.;
Garlic - 2 slices;
Creamy butter - 80 g;
Milk - 1 tbsp. l.;
Ground pepper red - 1/4 h. L.;
Ground black pepper - 1/4 tsp;
Salt;
Vegetable oil - 300 ml;
Panning wheat - 80 g;
Flour - 80 g;
Greens of parsley and dill - 3 twigs.

Cooking method:

A cube of butter (40 g) melt on a well-preheated pan. Pass the mushroom cutting into melted oil and start frying. When mushrooms are slightly smoothed and absorbed most of the aromatic oil, you can add a little more water so that small pieces do not burn to the frying pan. Salt moderately.

While the oysteries are preparing, chop finely greens. Mix oyster with creamy aroma with greens. Through manual garbling skip 2 garlic slices. Chicken fillet divide into 2 shares. Each share cut into 4 portion parts. Try to the pieces of the same shape and thickness.

Remove the filleled billets with a kitchen hammer. Meat should be thin, but do not rush. Sattail on a shallow grater half of the frozen raw. Add it to a bowl with spicy mushrooms and mix.

Put the filling for each shot of meat. Also add a small slication of butter for additional lubrication of chicken cutlets.

Wrap the filling in fillet, leading the edges under the bottom of the cutlets. Every dwelling in Kiev, in two types of pepper and sprinkle. Observe cutlets in flour from all sides.

In a separate pile, we take a raw egg fork, adding one spoonful of milk into it. Becate it is necessary until the appearance of small bubbles and the complete dissolution of the yolk. Cheese every cutlet in the egg-milk mixture, and then in breading.

In a small frying pan, pour so much oil so that the cutlet is toupe in it up to the middle. On medium fire Start roasting. Constantly turn the cutlets with a spatula to roast from all sides. Finished boots in Kiev with oyster and melted cheese can be postned first on a paper napkin, and then on a plate. Serve hot.

Cutlets in Kiev from chicken minced

Ingredients:

650-700 g chicken meat (fillet and ham);
3-5 tbsp. spoons of cream or milk;
salt, fresh pepper mixture;
350-400 ml of vegetable oil.

100-140 g of butter;
bunch of dill;
2-3 garlic slices (if desired).

Paning:

2-3 eggs;
2-3 tbsp. spoons of cream or milk;
5-7 st. spoons of flour;
1.5-2 cups of white breadcrumbs.

Cooking method:

It is most convenient (and cheaper) it turns out when we take a whole chicken weighing 1.2-1.4 kg and we separate themselves, then the meat of breasts and hammers use for minced meat, and the rest is for the broth. I skip meat twice through a small grid of the meat grinder.

The minced mefax is obtained about 650-700 g. We wash it together with salt, freshly ground mixture of peppers, additive cream or milk (such a mince is usually very thick) for juiciness, do not forget and repel it.

Sharing mince on equal portions, roll balls from them. Each meat ball turn into a cake on which we put a frozen green oil on which the cutlet is close to the seam that the seam is not noticeable. Oil either prepare in advance, or just put it in the cutlet a frozen piece of it together with chopped dill.

Calculate the cutlets in the flour, then they blew in the eggs whipped with cream and further - pack in breadcrumbs. Kiev cutlets require a rather thick crust to preserve, did not flow out the filling, so we repeat 2 last operations again, i.e., omit in the eggs and how it should, tightly, without lumen, collapse in breadcrumbs

Fry cutlets either in the fryer, or in a frying pan: oils pour so much so that it is above the middle of the thickness of the kitlet, we give oil time to turn off, reduce the fire to the medium-strong, in a couple of minutes we put the cutlets and fry 2.5-3 minutes each side .

Cardley in Kiev Classic recipe

Ingredients:

Creamy oil 140 g;
Chicken 1.2 kg;
Parsley 20 g;
Salt ½ teaspoon;
Egg chicken 2 pieces;
Milk is 100 ml;
Wheat flour 60 g;
Bread crops 140 g;
Vegetable oil 300 ml.

Cooking method:

How to cook cutlets in Kiev: chicken partition so as to get two breast fillets along with a shoulder bone on the leg. Remove the skin. Fillet put the inside upwards, cut from the middle along in both directions, put the halves so that the filling fit, and carefully repel. White tendons trim so that the cutlets do not shock.

In a bowl, mix the chopper parsley, oil and salt, mix thoroughly before receiving a homogeneous mass. Split the mixture into two parts, give the shape and remove for 3-5 minutes in the freezer. Then put on the fillet and tightly wrap the cutlet, relent again in the freezer for 3-5 minutes.

In the bowl, combine eggs and milk and beat. Cutlets to cut into flour, then in a mixture. Then go into breading, then in the mixture, then again in breading. Take carefully.

In the container for the fryer, pour oil and warm up to 200 degrees. Heat up to 200 degrees oven. Fry the dizard cutlets to a golden crust (about 5 minutes), then bring until the oven is ready for 10 minutes. Before serving on the table, flush the napkin.

Food-fried boots in Kiev

Ingredients:

Chicken breast (without skin) - 2 pcs.;
Butter creamy - 50 g;
Solid cheese - 50 g;
Vegetable oil - for frying;
Greens fresh - to taste;
Salt to taste;
Egg chicken - 1 pc.;
Bread Sukhari - 200 g.

Cooking method:

Chicken breast for the kitlet in Kiev should be without skin. Breast need to cut into thin flat pieces. Disable a hammer with small notches or the back side. Chops from the breast must be salted on both sides. In the middle of the frozen oil panel.

Pre-creamy oil must be mixed with grated cheese, greens and salt. Stir and place on the food film. Wrap it in the sausage and freeze, and then cut the bar.

Captured in mini-rolls, giving the shape of the cutlets. For convenience, I recommend mixing with water. At first, I first get in a chicken egg, whipped with a fork. Dale in breadcrumbs. Cowlets in Kiev in breading will send 10 minutes in the freezer.

At this time, we split a frying pan. Add sunflower oil. Position the cutlets in Kiev in the pan. Pour on medium heat from below.

Invert and immediately ubaim the heating. Finger on the other side. Cop the frying pan cover. We continue to fry the bootle in Kiev in a closed pan at least 20 minutes. Heating mode - from average to minimum. Cutlets should not burn, but must be ruddy.

How to fry frozen cutlets in Kiev

Frozen boots in Kiev are in great demand.

The most delicious way of preparation is pre-roasting, and then baking in the oven. If you read the recipe to the end, learn how to fry the cutlets in Kiev semi-finished products with a delicious way.

Let's get frozen cutlets. Lay out on a flat surface. Cutlets need to be slightly defrost at room temperature.

Well warmed the pan. Pour vegetable oil. Oil must be split. We lay out semi-finished products in boiling oil. If it is necessary, the bends can be adjusted between the palms.

Cutlets quickly pour from below. Carefully turn the shovel and roast on the other side. Take a bastard with sides. Covered foil. We lay out our ruddy cutlets on the tray. They need to be brought until ready in the oven at 230 ° C.

Gentle and juicy cutlet in Kiev will decorate any family dinner or festive celebration. Famous all over the world, it is easy to prepare and eats faster. Remember a lot of meat does not happen! Cook in pleasure!

- Chicken fillet with filling and in crispy breading - a dish that has become traditional in the restaurants of the USSR. Compared with them by fame could probably only only.

And now the Kiev's cutlets did not lose their popularity. The only thing, although the classic catlet in Kiev should be with a bone, for which a papille of paper is put on, now in order to simplify the cooking process, the bone is most often refused.

Very often this dish is confused with (), which are already a dish of French cuisine.

Although these two dishes are very similar, but the de-Volya cutlets are noticeably different from the kitlet in Kiev, even if the latter lost their traditional bone.

In this recipe there will also be no shoulder bone, unfortunately, the chicken fillet that I was already without it.

For the kitlet in Kiev, you will need:

The number of products is indicated at the rate of 2 chicken fillets - that is, 2 kagents in Kiev.

Chicken fillet. 2 pcs. medium size. It is very desirable with the shoulder bone.
Butter. 60 grams.
Greens. Most often dill and parsley are used. For several twigs.
Lemon juice. 1 tbsp. the spoon.
1 small egg.
Breadcrumbs. ¾ glasses.
Salt. Taste.
Black freshly ground pepper. Taste.
Fryer vegetable oil.

We are preparing cutlets in Kiev.

Let's start cooking from the filling for the kitlet in Kiev, namely Oil "Metrdotell" - That is, with oil with greens.

Creamy oil in advance from the refrigerator so that it will warm up to room temperature and become soft.

Finely cut down dill and parsley.

In a small container, we put the oil, sliced \u200b\u200bgreens and add one tablespoon of lemon juice, which squeeze out of a piece of lemon.

The lemon bone in the photo shows that it is best to use natural lemon juice.

For a fork, which is most convenient, smear the oil with greens and lemon juice to homogeneity.

And we remove the oil in the refrigerator or in the freezer. So that oil froze. Frozen and solid oil will be much more convenient in operation.

Go to chicken breast.

We divide a large and small chicken fillet.

Since we will fascinate oil into a chicken breast and form a roll - then from chicken fillets you need to make meat reservoir as uniform in thickness.

Therefore, chicken breast is a large fillet - cut the plafhmy into two parts. If the breast is small, then do not cut through the meat completely, but deploy fillets as a book.

Culinary flat hammer, or by any other handicrafts, such as a rolling pin, beat meat, not allowing breaks to appear in meat or other through damage.

That is why it is impossible to use hammers with a ribbed shock surface, which can break through the chicken fillet.

Twisted fillet more convenient to cover with its food film or simply putting into a plastic bag. In this case, meat particles do not fly across the kitchen, and at the same time, the meat does not stick to the shock surface, which allows you to calmly and carefully chop chicken fillet.

Small chicken fillet also thinly beat.

We lay down the chicken chicken on the cutting board, sprinkle with salt and slightly black pepper and spread a piece of green oil on it, which, after the freezer, it is easily cut with a knife for comfortable cylinders.

Cover the oil from above the chopped small chicken breast fillet, trying to seal the piece of oil in meat as much as possible so that the oil does not flow when cooking.

Very tightly wrap the oil in chicken fillet, trying to prevent any rut in the steel. Pay special attention to the ends.

We smack an egg into a deep plate, such that the chicken roll is completely placed on the bottom of the plate.

Protein and yolk We smoke for a fork, add salt and black pepper to melange at will.

Bread crushes in a thick layer on a wide flat plate.

Jump wrapped chicken fillet in a whipped egg.

After that, it is very well chipped by a kitlet in breadcrumbs. I pay the most attention to the ends of the roll - there the panning should be the most dense.

Then again a branched kitlet again return to a plate with egg mixture and wet the egg again. Do not forget about the ends of the roll.

And again panic kytlet in Kiev The second layer of breading.

Most often two bedroom layers are sufficient, but if you are afraid, you can increase the number of sugar layers.

It remains the case for small - to fry the cutlets in Kiev.

Traditionally, the Kiev cakes are frying in deep fryer until readiness.

I also like a different cooking option.

We turn on the oven to heating and warm it up to 200 ° C.

We also take a small frying pan with high walls and pour vegetable oil into it with a layer in approximately a centimeter-half thickness. Heat the oil. Do not overlap, but just warm it up, if the oil is too hot - then breadcrumbs will become immediately burning, and this is not necessary for anyone.

It is very desirable that the frying pan with a thick bottom and thick walls so that the oil temperature is better maintained.

Check how preheated oil is as follows. You need to quit a fairly large piece of breadtime superstars. If he began to press it right away - then the oil as he was heated.

Fry the Kiev's cutlets Minutes on one and a half or two on each side. In time - see yourself, the breading must harden and buy a golden color. By this, we seal all the juices of chicken fillet and do not give to flow by butter.

As soon as the panning was roasted, we pull the cutleter, lay it on a baking sheet with a baking paper, and put a baking tray in the oven for 20-25, heated to 200 ° C.

Delivery the Kiev's cutlets From the oven and immediately, very hot apply to the table.

Traditionally the Kiev's cutlets Served on a tortured toast with a side dish, green peas and carrots.

I usually serve Cotelers in Kiev with, especially the resulting from the cutlets, hot butter oil with greens strongly enriches the taste of mashed potatoes.

How to eat a boiler in Kiev.

The main cunning of this dish lies in the fact that inside contains hot liquid butter. Therefore, when trying to cut the cutlet, the oil can be sprinkled onto clothes or on the tablecloth.

So that this does not happen - the cutlet neatly, perhaps, pierced with a fork or a knife to enable oil, slowly flow from the cutlets.

After that, you can eat the cutlet slicing small pieces from it, or, as an option, holding it for the bone in the case of its presence.

Chicken fillet, due to oil inside and breading outside does not lose its juices and is obtained very juicy and gentle, and the greens in oil flavor meat from the inside.

The same oil, mixed with the side dish, also additionally enriches the taste of the side dish, why I like the potato puree to cutlets in Kiev.

Juicy and delicious boots in Kiev differ from traditional what they are prepared from minced me, but from a chicken fillet. Superiorly delicate fragrant cutlets, you find inside the butter with various additives - greens, mushrooms, boiled eggs and grated cheese. In the most "right" cutlets, a chicken bone sticks out to the papillotch, so as not to burn hands. And of course, the most important thing is how to learn how to make Cotelets in Kiev at home so that they have a roasted crust and gentle juicy flesh. It is quite real and does not take much time. Let's try!

Oil filling for kitlet in Kiev

First we make a stuffing, and then we deal with meat - this is one of the rules of preparation. Since the base of the fillings of the creamy oil, get it out of the refrigerator and let it be hung until it becomes soft. For the filling, it is better to take a very high-quality oil of 82.5% fatty: the better the oil, the gentle and tastier the cutlets.

It is not by chance that the oil for the filling is called green - we will need fragrant greens. Grind dill, parsley, kinza and mix with oil, add grated solid cheese to the ground, salt and form thick sausages. It is better to do it as quickly as possible so that the oil does not start to melt. At 80 g of oil, take 8 g of cheese and a bug of dill - from this number of products you will have 4 sausages. And you can simply apply the pieces of oil in the crushed dill. Remove the green oil in the freezer and do meat.

Best Meat For Kiev Cottale - Chicken Breast

Make cutlets from chicken fillet, that is, from chicken breast, and since the chicken has two breasts, then two cutlets will work. For this reason, they are considered a delicacy, because to fry four, six, eight bolet, you will need a few chickens. However, now the chicken breast can be easily buying in the store, but if you want to prepare a classic cutlet with a bone, you will have to buy a whole carcass. And now we will prepare meat for the bole in Kiev, a step-by-step recipe of this process will help to figure out how to cut and repel the fillet.

1. Rinse the chicken well, put it on the back, remove the skin from meat and make a deep incision along the keel bone, which goes vertically in the middle of the breast. Help yourself on the other side, turning the fillet and making an incision on both sides.

2. Cutting the breast, leave the wings, if you plan to prepare a classic catlet in Kiev. From the cutlet purchased in the store's finished chicken breast, it will be without a bone - it is also delicious, even at least more like a roll.

3. So, you cut out breasts with wings, and now remove two fragments from the wings, leaving only a shoulder bone, which is firmly attached to the tendons to the sternum.

4. Clean the brachial bone from meat using a sharp knife, and remove the joints at the ends. Now the future cutlets resemble a hammer with a bone - this is how they should look.

5. You probably know that the composition of chicken breast includes a large and small fillet, and now you have to separate them from each other with scissors or a knife. For the preparation of the boiler, we will use both parts.

6. Wrap big and small fillets in the food film and carefully take off the flat side of the hammer, until it turns out a pellet with a thickness of 4-5 mm. If you beat the fillet with a toothed side, you will get mince, so it is better not to try. If you stopped a little and in a thin meat layer appeared holes, not scary, they can be closed with another fillet, and when you wake up the cutlet in Clar and fry it, "defective" places will generally become imperceptible.

We sculpt the rolls, pack the cutlets

The main thing is to do everything right. Wrap the oil-cheese sausage in a salt sprinkled small fillet in the form of a dense roll, salt a big fillet, put on the middle of the roll and wrap again. Another way to form a kitlet is that a piece of oil is laid out on the middle of a large fillet, covered with a small fillet, and then he is already twisted into the roll, like the cabbage.

Try to make the product get enough tight and dense to protect the oil from the leakage, for this remember the cutlet in the hands, giving it the right shape. And now lightly moisten the surface of fillet with water, cut break in flour and remember a little more - the edges of the meat should be blocked, then the cutlet will acquire an appetizing look. Moisten semi-finished products in the batter, which is made of 2 eggs whipped from 1 tbsp. l. Flour and pinch of salt, and cut in breadcrumbs. In Clar, you can add some milk - for tenderness and airiness. And now continue to work on the shape of the cutlets - it should be perfectly smooth, beautiful, reminiscent of ellipse. Then repeat the procedure with a klyar and breading anew - double panicing does not allow oil to pour and creates a crispy rosy crust, which is the attribute of the kitlet in Kiev.

How to fry the boots in Kiev

Lightly blocked up the products with a paper towel to remove excess moisture, otherwise the oil will hiss and splash. Fry cutlets in a large number of hot vegetable oil, brought to the booster temperature - bubbles must appear in it. You can fry in a fryer or in a frying pan - to a beautiful golden color, which will take about 3 minutes on each side. It is not recommended to fry longer, otherwise the rolls will easily burn, - still you will have to bring the cutlets in the oven in the oven.

So, after frying in a pan, cover the baking sheet with bakery paper, put meat rolls on it and bake for 15 minutes in the oven, heated to 180-200 ° C. The readiness of the kitlet is checked easily - carefully supervise them if the juice will begin to flow, the dish is ready!

And one more subtlety - before serving the cutlets on the table, pour them with a fork to come out to be released, otherwise when you hang out from them, hot oil is sprinkled. You can apply baked vegetables, mushrooms, crumbly rice or potatoes in Kiev. It is extremely tasty!

Five secrets of cooking boiler in Kiev

Secret 1. Cut the chicken fillet only from a thickened edge - so the process will go faster, and you do not shift it through.

Secret 2. If you remove the tendons from the fillet, the cutlets will turn out more gentle and softer. Some cooks recommend that they cut them a little in several places so that the cutlets do not move with frying.

Secret 3. Add some spices and dry herbs to breadcrumbs, and downtilers will delight you with new flavors and flavors.

Secret 4. Wrap the cutlets in the food film and put them before breading for 10 minutes in the freezer. In this case, the oil hardens and will not flow in the process of "modeling". Some hostesses put the cutlets for 10 minutes in the freezer and after breading.

Secret 5. If you do not have time, and the guests are already on the threshold, you can simplify using chicken minced meat. Make a stuffing of stuffing, put inside the filling of the oil, and then wrap the cutlet roll.

Cutlet in Kiev from pork

This, of course, is not a classic, but also very tasty. Take 400 g of pork clipping or any part of the carcass without fat and bass. Make a stuffing from 100 g of softened butter, 2 chopped garlic cloves, a finely chopped beam of parsley and dill, chopping salts. Put the oil on the food film, form the sausages and put in the freezer.

Cut meat with a layer with a thickness of approximately 0.5-0.7 cm, take off the hammer, but neatly so as not to break it. Sattail the meat of salt and pepper, make a punishment of 2 eggs, salts and spices, sweat well and get the oil sausage from the freezer. Cut it into pieces, put on meat pellets and twist them into dense rolls. Obravel the cutlets in the flour, dip in the eggs, and then in breadcrumbs, mixed with spices for meat. Make a double or triple breading and fry the cutlets in the oil, watching them they swam in it. Roll the oil, and then reduce the fire to a minimum and fry the cutlets for 3 minutes on each side. You can give the cutlets to bake in the oven or immediately serve them on the table with a fragrant garnish!

Catlet in Kiev: Mexican recipe

This dish is great for the winter, because his sharpness is pleasantly warming up and does not allow freezing. For filling mix 5 tbsp. l. butter, 3 tbsp. l. Solid cheese cubes, 2 tbsp. l. finely chopped canned chili peppers, 2 h. dried onion and ½ tsp. Salt. Skate the balls and freeze them.

Latin American gourmets use crushed crackers - you will need 1 cup of cheese crackers and 1½ h. Seasoning "Taco". It includes paprika, oregano, cumin, chili, cayenne pepper, garlic, dried onions and basil, so you can prepare it yourself.

Carefully discard the hammer of 6 chicken breasts by weight of about 160-170 g. Put on each chicken cake on the ball of oil, roll up, dip in the melted oil, cut in breading from crackers and secure the rolls with toothpicks. Put them in the dishes for the microwave oven and bake for 15 minutes at high power, and then remove the toothpicks. Residents of Latin America do not claim the authorship of the kitlet in Kiev, but this dish includes very precisely.

You can make any sauce with mushroom, dairy, cheese, tomato, garlic, vegetable, fruit-berry, can be prepared for cutlets. The taste of the kitlet will improve, and the dish will look very bright, original and effectively, and the loved ones will certainly express admiration by your culinary abilities!

A few more than a few years ago, dying cakes were considered a restaurant dish and served him in the best establishments of the former Soviet Union.

The USSR is no longer, but the dish is still popular, only now it has become home, and today we will tell you how to fry the cutlets in Kiev in a frying pan correctly. The difference between such cakes from ordinary in what they are preparing not made of minced meat, but from one-piece faded pieces of chicken breast with an unusual filling inside.

Classic recipe kitlet in Kiev

Ingredients

- 2 pcs. + -
- 100 g + -
- 1 beam + -
- 2 pcs. + -
- 2 tbsp. + -
- 1 pinch + -
- 100 g + -
Breadcrumbs - 150 g + -
- 250-300 ml + -

How to cook homemade cutlets in Kiev

Today, semi-finished products in the form of a kitlet can be bought in each supermarket. But still a dish cooked with your own hands will always be tastier and more useful. From the ingredients indicated in the recipe you will get 4 cutlets. They are large enough, so that the portion is enough 1 pieces.

We prepare products

Creamy oil soften, cover dill in it, slide a little, roll in 4 tails and remove into the refrigerator.
I cut each breast first along the two equal parts, removing the bone, then divide these parts for another two, dividing small and large fillets.
Take off every piece, pre-cover with its food film so that it becomes thin. But try to do not bring meat to the holes.
Each piece Space, pepper.

We form cakes in Kiev

Take a small fillet, put into it the threads of frozen butter, wrap in the tube. Then wrap the "roll" with a big fillet. To the cutlet did not open - secure the edge of the toothpick.
Put flour into one bowl, to another break eggs and mix them with milk or kefir, finally add a little salt. In the third container, lay out breadcrumbs.
Each cutlet Makakely completely first in the flour, then in the eggs, then again in flour and again in the eggs. Complete breadcrumbs with breadcrumbs.

How to fry cutlets in Kiev in a frying pan

These cakes are hot in large amounts of oil.

Depending on the size of your frying pan, pour so much vegetable oil into it so that the backs are immersed in approximately half or even a little more.

Gang the pan with butter on a big fire. Then the fire is reduced and put the cutlets on the bottom of the dishes.
Fry them on each side of 6-8 minutes, before the formation of a golden crust. If the cutlets turned round, like sausages, turn them so that they do evenly from all sides.
After that, add some water to the pan (30-40 ml) into the pan, cover it with a lid, reduce the fire and tomit a dish of 15 minutes. After the specified time, the cutlets are ready. Remove them and apply to the table.

If you want to get a more accurate answer to the question how much to fry the cutlets in Kiev in a pan, then the average digit will be like this - 25-30 minutes. But do not forget that it all depends on the quality of your frying pan and the size of the kitlet, so, sometimes, it takes a little longer to the root.

How to fry frozen cutlets in Kiev

Frozen cutlets are roasted in the same way as the only blinded, it is not necessary to pre-draw them. Right from the freezer, you can lower them into the heated oil and then do everything in the same way as described in the recipe above.

The only nuance: Frozen liquid will melt and flow into the pan, so the addition of water may not need. Focus on the situation: if the juice is not enough, then add some water before close the lid.

Nothing difficult in how to fry the cutlets in Kiev in a frying pan, - no. Any, even inexperienced, hostess will cope with it. Despite the fact that the dish is prepared in oil, it is not so calorie. The 100 g of the product contains approximately 300 kcal. Serve cutlets with a side dish, fresh vegetables or sauce.

In order to save time, modern hostesses are not bend to the purchase of semi-finished products in a supermarket or cooking. Frozen boots in Kiev are in great demand. I decided to spend a culinary experiment by purchasing semi-finished cutlets and prepare them for dinner.

I tried three different ways to prepare frozen boiler in Kiev.

1. The usual frying frozen on a frying pan is not a completely successful option. Cutlets were very fried outside. Oil began to flow, and the mean long remained cold.

2. Baked semi-finished products turned out to be slightly dry.

3. The most delicious way of cooking is pre-roasting, and then baking in the oven. If you read the recipe to the end, learn how to fry the cutlets in Kiev semi-finished products with a delicious way.

So, take semi-finished products and vegetable oil. In addition, we will need a frying pan with a thick bottom, a small baking tray and a foil sheet.

Let's get frozen cutlets. Lay out on a flat surface. Cutlets need to be slightly defrost at room temperature.

Well warmed the pan. Pour vegetable oil. Oil must be split. We lay out semi-finished products in boiling oil. If it is necessary, the bends can be adjusted between the palms.

Cutlets quickly pour from below.