Chicken Kiev from minced meat is an easy cooking option. minced Kiev cutlets minced kiev cutlets

I bought chicken breasts to make Kiev cutlets, but I don’t have a hammer. And you need to beat it thinly there ... Therefore, I decided to cook them from minced chicken.

500 g minced chicken
60 g plums. oils
dill
2-3 teeth garlic
salt pepper
3 eggs
breadcrumbs
flour
rast. frying oil

Let's make the filling first.
This will require a drain. oil, dill and garlic. Take dill and garlic to taste.

You can finely chop everything and mix with butter, and I mixed everything in a blender.

Let's put it in the freezer for now and start minced meat.

Add salt and pepper to the cooked chicken mince to taste. Mix well.

Divide the minced meat into ten pieces, make koloboks out of them, then flatten them into cakes (moisten your hands with water so that the minced meat is not sticky). Put a spoonful of filling on each cake. By the way, you can use both cheese and mushrooms as a filling ...

With moistened hands, form patties.

Now the breading. The breading needs to be thick, so...

First roll the cutlet in flour

Then in a lightly salted beaten egg

Then in breadcrumbs

Again in the egg

And in conclusion - in breadcrumbs.
To avoid confusion, the order is as follows:
flour
egg
crackers
egg
crackers

Now we have a thick, thick breading and the filling will no longer leak out.

Now the koi should be quickly fried in hot vegetable oil. I fried in such a small ladle, so the oil is spent more economically.

Put the fried cutlets into a mold and bake in an oven preheated to 180 C for about 15 minutes.

Serve best, for my taste, with mashed potatoes and salad.

And this I picked a little cutlet to show you what they turned out to be.
As you can see in the photo, a thick crust, and under it tender meat ...

In the crack we see what happened to the filling ... The butter melted, soaking the stuffing.

Here it is broken in half...
In general, what can I say, it turned out, of course, delicious. But it tastes better when it's hot. What else...
A! Bon appetit!

The classic version of cutlets in Kiev involves a dish of a whole chop and thinly sliced \u200b\u200bchicken. But the cooking process itself takes a long time. Therefore, skilled housewives found a way out and began to cook such a delicious minced chicken dish. Chicken Kiev from minced meat turns out to be no less tasty, you can even say that they are many times more tender than classically cooked ones. The very same recipe for minced chicken cutlets in preparation and recipe is no different from the traditional one. But it takes much less time.

About the dish

The main feature of any Kyiv cutlets is a crispy golden crust, and a creamy filling with fresh herbs. And according to the recipe for minced chicken, it is important to properly breading so that the juicy creamy filling does not leak out during frying. Breading is performed using 3 ingredients - this is flour, egg and breadcrumbs.

It is also important to prepare the filling itself, which must be cooled in advance. If Kiev cutlets are a favorite dish, and they are cooked very often, then it is better to specially freeze the creamy billet with herbs for them. It can be stored in the freezer for up to 25 days.

Attention! To make minced meat Kiev cutlets according to this recipe tasty and juicy, you should follow the steps step by step in the indicated order - first prepare the filling, and then pass the chicken fillet through a meat grinder.

If you cook Kiev cutlets correctly, then this is a real masterpiece that is great for the festive table, but, of course, you can cook them for every day, especially if you simplify the cooking process, for example, cook minced meat cutlets, of course, unlike classic cutlets from a whole chicken breast exist, 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 greens, it can be without greens, as you like, breaded in breadcrumbs, eggs and flour. Cutlets are fried in a pan in a large amount of fat, preferably deep-fried, you can fry in a pan until cooked, or you can just fry and send to the oven, this option is more preferable.

I cooked them in different ways, both from the whole breast and 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 minced meat Kiev meatballs recipe with photo step by step ...

Ingredients
chicken breasts (500 g), you can take 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)
fat for frying or deep-frying

How to cook chicken Kiev minced meat recipe with photo

Preparing the oil

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

Cooking minced meat

2. Cut the chicken breast into small pieces and pass it through a meat grinder twice, salt and pepper, mix, you don’t need to add eggs, they make minced chicken cutlets coarser, I generally don’t put eggs in them - and everything always turns out well.

Cooking breading

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

Shaping and breading chicken cutlets

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

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

Fry cutlets

5. We prepared all the semi-finished products, you can freeze some of them if it turned out a lot, because it’s always better to fry fresh cutlets, especially since it’s not difficult, it’s not necessary to defrost them, just fry over low heat under a lid a little longer than ordinary cutlets from Chicken. We will fry in a pan, it turns out well, but it’s still better to fry them in boiling oil - in deep fat (oil consumption is 300-400 grams), and then bring them to readiness on a baking sheet in the oven for about 15 minutes.

So, we 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 crust forms, then reduce the gas to a little less than average and fry for several minutes, turn it over to the other side, add gas, after formation crust again put it on a small one and fry until cooked, in total and depending on the size of the chicken cutlets, the whole frying process takes 10-15 minutes.

Ingredients:

pork pulp - a piece of 700 g;
fresh fat - a small chunk of 100-150 g;
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

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

To facilitate the process, chopped minced meat can be purchased at the supermarket, but it is unlikely that tender Kiev cutlets can be obtained from such a semi-finished product. So, wash the meat and cut into small pieces. Do the same with fat. Pass the blanks through a meat grinder or blender. Add spices, salt and mix well.

From the resulting fresh minced meat, form four thick cakes. Take out a square of frozen green butter. Unfold and divide into 4 parts. Put a green piece on the cutlet and quickly fasten the edges.

Do this very tightly so that the filling from the oil does not leak out during the heat treatment. Prepare containers with flour, breadcrumbs. In a separate bowl, beat the egg with a spoonful of water. Roll each patty in flour, then dip in egg wash.

Then roll in breadcrumbs.

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

Bon appetit!

Kiev cutlets are, in my opinion, the most delicious dish that can be prepared from chicken breast. If you are too lazy to mess with the fillet, minced breast comes to the rescue. In this recipe with a photo, I will tell you in detail how to cook chicken Kiev from minced meat so that they turn out juicy and tasty. When cooking, it is important that during the frying process, the melted butter does not break free (from the cutlets), so carefully bread the cutlets, do not leave a single millimeter without a “fluffy coat” of breadcrumbs.

Chilling the ground meat and shaped patties is also important for chicken Kiev, so don't neglect these recommendations.

Cooking time: 45 minutes
Servings: 5

Ingredients for minced chicken Kiev

650 g minced chicken;
50 g parsley;
50 g butter;
1 large egg;
3-4 tablespoons of wheat flour;
3-4 tablespoons of breadcrumbs;
salt, pepper, ghee;
50 g green onions for serving;
young potatoes for garnish.

How to cook chicken Kiev from minced meat

Put the chilled minced chicken fillet in a bowl, salt and pepper with freshly ground pepper to taste. Thoroughly knead the minced meat, preferably with your hands, like dough. Then put in the refrigerator for 15 minutes.

On a cutting board, roll out a roll of cling film, cut off the desired piece. We put chilled seasoned minced meat for Kiev cutlets on the film, form an oval cake about a centimeter thick. For one serving you need 150 grams of minced meat.

Butter, heated to room temperature, rub with finely chopped parsley, add a pinch of salt. If desired, you can add a garlic clove passed through a garlic press.

Divide the butter with herbs into 5 equal parts, form small cylinders. Place a cylinder of butter in the center of the mincemeat.

Gently roll thick oval Kiev cutlets with a piece of butter inside. Cling film helps a lot in this, but you can sculpt them with wet hands, they also turn out to be even.

Beat a raw chicken egg with a fork, dip the Kiev cutlets first into the beaten egg, then breadcrumbs in breadcrumbs, again in the egg and again in breadcrumbs. The result is a fairly thick crust of breading.

At this stage, we remove the finished semi-finished product in the refrigerator for 15 minutes, this is important.

We heat the ghee in a frying pan, put the cutlets in a preheated pan, fry until golden brown on both sides. Cut the green onion stalks in half lengthwise, fry side by side in a pan.

Boil young potatoes for a side dish, then cut the tubers in half, fry in hot melted butter until golden brown, sprinkle with dill and salt.

We serve a plate - we put a minced chicken Kiev, a fried onion on top, fried potatoes and some fresh vegetables next to it. Bon appetit!

Chicken Kiev is usually made from thinly sliced layers of chicken fillet, but minced meat also turns out very tasty and much easier. Try to cook!