Classic chicken Kiev

Kiev cutlets are a classic dish of Russian and Ukrainian cuisine that can be easily prepared at home. Not everyone has tried to cook chicken Kiev on their own, but everyone knows about their main highlight. There are many technologies for preparing delicious chicken Kiev; we have collected 10 of the most original ones in this article.

Classic recipe for cooking chicken Kiev in a frying pan

According to the classic recipe for chicken Kiev, a whole breast is used. The fillet is beaten with a kitchen hammer and a piece of butter is wrapped in it; when baked, it makes the chicken meat juicy and aromatic from the inside.

1. 
   To prepare chicken Kiev according to the classic recipe, mix softened butter with dill.
2. 
   Place the resulting creamy mass on cling film, roll into a rectangular roll and leave in the refrigerator for 40-60 minutes.
3. 
   Cut the fillet lengthwise into two parts. Cover each piece with cling film and beat with a kitchen hammer.
4. 
   Prepare ingredients for batter. In one bowl, beat chicken eggs with kefir, add breadcrumbs into a second bowl, and flour into a third.
5. 
   Remove the butter filling from the refrigerator and cut it into 6 pieces.
6. 
   Grease each piece of meat with salt and pepper and add butter filling.
7. 
   Wrap the butter in the chicken meat.
8. 
   Then roll each cutlet in flour.
9. 
   Next, dip the cutlet into the egg-kefir mixture; the liquid should cover the entire cutlet.
10. 
    After this, roll the cutlet in flour again, double breading will make the classic Kiev cutlets crispy on the outside.
11. 
    Finish the breading step with breadcrumbs.
12. 
    Heat a frying pan, pour in a large amount of vegetable oil so that the cutlets are about half immersed in it. Fry the cutlets over moderate heat until golden brown on all sides. In total this will take 10-15 minutes.
13. 
    Then place the cutlets in one frying pan, cover it with a lid and simmer them over low heat for 15-20 minutes. Serve the finished classic chicken Kiev hot.

Bon appetit!

How to cook chicken Kiev from minced chicken at home?

One of the simplest recipes for making chicken Kiev. If you don't want to spend a lot of time preparing meat.Take ready-made minced chicken.

Cooking time: 80 min.

Cooking time: 30 min.

Servings: 5.

Ingredients:

• Minced chicken – 800 gr.
• Butter – 100 gr.
• Greens – 30 gr.
• Chicken egg – 1 pc.
• Breadcrumbs – 4 tbsp.
• Flour – 4 tbsp.
• Spices - to taste.
• Vegetable oil – 200 ml.

Cooking process:

1. Mix softened butter with chopped herbs, form a small sausage from the resulting mass and freeze it.

2. Salt the minced meat, season and mix.

3. Form small flat cakes from the minced meat, put a piece of aromatic butter on them and form cutlets.

4. Prepare three bowls for the breading. Beat the egg in one, add flour to the second, and breadcrumbs into the third.

5. First roll the cutlets in flour, then dip them in the beaten egg, then roll in breadcrumbs.

6. Deep-fry the cutlets for 3-4 minutes on each side. Then transfer them to a heat-resistant form and bake in the oven at 180 degrees for 15 minutes.

7. Serve chicken Kiev with fresh vegetables.

Bon appetit!

Delicious chicken Kiev cutlets with butter in the oven

The popularity of chicken Kiev knows no bounds. We invite you to try the chicken Kiev recipe, which is very close to the classic one. The dish is prepared from chicken fillet and baked in the oven.

Cooking time: 100 min.

Cooking time: 40 min.

Servings: 2.

Ingredients:

• Chicken breast – 1 pc.
• Butter – 50 gr.
• Chicken egg – 1 pc.
• Breadcrumbs - to taste.
• Salt - to taste.
• Hard cheese – 30 gr.
• Ground black pepper - to taste.
• Garlic - to taste.
• Dill - to taste.

Cooking process:

1. Wash the chicken breast, dry it and cut it into four parts.Beat each piece of meat with a kitchen hammer.

2. Prepare the filling. Grate the cheese on a fine grater, pass the garlic through a press, chop the greens with a knife. Mix softened butter, cheese, garlic and herbs. Salt the filling to taste.

3. Roll the filling into a sausage, wrap it in cling film and put it in the refrigerator for 40-60 minutes.

4. Brush each chop with salt and spices. Place a small piece of filling.

5. Wrap the filling in the meat.

6. First dip the cutlets in the beaten egg.

7. Then roll in breadcrumbs. Repeat this procedure again.

8. Grease a baking dish with butter and place the pieces on it. Bake the cutlets in the oven at 180 degrees for 30 minutes.

9. Chicken Kiev is perfect for a festive table.

Bon appetit!

Tender and juicy Kiev cutlets with cheese at home

Tender and juicy chicken Kiev stuffed with cheese and butter will decorate your holiday table. Guests will definitely appreciate your culinary skills and want to know all the intricacies of the recipe.

Cooking time: 70 min.

Cooking time: 40 min.

Servings: 4.

Ingredients:

• Chicken breast – 1 pc.
• Salt - to taste.
• Ground black pepper - to taste.
• For filling:
• Butter – 40 gr.
• Parsley – 5 gr.
• Sweet paprika – ¼ tsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Garlic – 1 tooth.
• Cheese – 20 gr.
• For breading:
• Flour – 200 gr.
• Chicken eggs – 2 pcs.
• Breadcrumbs – 300 gr.
• Salt - to taste.
• Vegetable oil – 300 ml.

Cooking process:

1. Cut the chicken breast into four pieces.

2. Beat each part well, salt and pepper.

3. Pass the garlic through a press, finely chop the greens.In a bowl, mix softened butter, herbs, garlic, salt and pepper.

4. Place a little butter filling and a piece of cheese on each chop.

5. Wrap the butter and cheese filling in the chicken fillet. Roll cutlet blanks in flour. Then dip into beaten egg and salt. Next, roll in breadcrumbs, then dip into the egg mixture and breadcrumbs again.

6. Pour a large amount of vegetable oil into a heated frying pan. Fry the cutlets until golden brown on all sides.

7. After this, place the cutlets in a mold and bake in the oven at 190 degrees for 15 minutes. Serve Kiev cutlets as a separate dish.

Bon appetit!

Step-by-step recipe for making Kiev cutlets with mushrooms

Chicken Kiev cutlets with mushrooms are a real find for a tasty and satisfying lunch for the whole family. You can serve them with any vegetables, potatoes or Italian pasta as a side dish.

Cooking time: 70 min.

Cooking time: 40 min.

Servings: 4.

Ingredients:

• Minced chicken – 500 gr.
• Champignons – 200 gr.
• Onions – 1 pc.
• Potatoes – 50 gr.
• Breadcrumbs - 3 tbsp.
• Chicken egg – 1 pc.
• Mayonnaise – 2 tbsp.
• Garlic – 1 tooth.
• Spices - to taste.
• Vegetable oil - for frying.

Cooking process:

1. Add chopped garlic, grated potatoes, mayonnaise, salt and spices to the minced chicken. Mix the minced meat well.

2. Cut the champignons and onions into cubes.

3. Fry onions and champignons in vegetable oil until tender.

4. Make flat cakes from the minced meat, put a little mushroom fry on each and form cutlets.

5. To make the breading, beat the egg and salt in one bowl and add breadcrumbs to another.First dip the cutlets in the beaten egg, then roll in breadcrumbs.

6. First, deep-fry the cutlets for 5-7 minutes each. After this, place the cutlets in a mold and place in the oven, preheated to 170 degrees, for 15 minutes.

7. Kiev cutlets with mushrooms are ready, serve them hot.

Bon appetit!

Chicken Kiev with bone according to the classic recipe

For cutlet Kiev, the classic recipe uses a part of the breast, cut from the carcass along with a wing bone. After baking, paper is put on the bone and decorated. Naturally, such a hot dish is suitable for a holiday table.

Cooking time: 120 min.

Cooking time: 40 min.

Servings: 2.

Ingredients:

• Chilled chicken – 1 pc.
• Butter – 100 gr.
• Vegetable oil - for frying.
• Breadcrumbs - to taste.
• Chicken eggs – 2 pcs.
• Parsley - to taste.
• Salt - to taste.

Cooking process:

1. From one chicken carcass you can only get two Kiev cutlets on the bone. Cut out the breast along with the wings. Remove the skin, cut off part of the wing and trim the meat from the bone.

2. Turn the pieces over with the inside facing up and cut off the convex part of the breast.

3. Cover the meat with cling film and pound it. Beat off the cut parts as well. Brush the chops with salt.

4. Mix butter with chopped herbs, salt the filling to taste. Place some butter mixture on the meat.

5. Place the cut pieces of the breast over the filling, then wrap the chop around it. This will allow the filling to remain inside and the melted butter will not leak out during baking. Place the chicken Kiev cutlets in the freezer for 10 minutes.

6. For the breading, beat the egg, milk and a little salt in a bowl.Dip the cutlets in the whipped mixture.

7. Then roll the cutlets in breadcrumbs.

8. Quickly fry Kiev cutlets in boiling oil.

9. Then place them in a mold and place them in an oven preheated to 180 degrees for 15 minutes. Cover the bone with a paper decoration and a beautiful dish for the holiday is ready.

Bon appetit!

Juicy chicken Kiev deep-fried at home

Kiev cutlets are chicken chops filled with butter and fresh herbs. During baking, the butter melts and gives the meat a pleasant creamy taste and aroma.

Cooking time: 60 min.

Cooking time: 30 min.

Servings: 2.

Ingredients:

• Butter – 30 gr.
• Chicken breast – 350 gr.
• Ground black pepper - to taste.
• Chicken egg – 1 pc.
• Sunflower oil – 100 ml.
• Parsley – 5 gr.
• Salt - to taste.
• Wheat flour – 30 gr.
• Breadcrumbs – 50 gr.

Cooking process:

1. Mix softened butter with chopped herbs. Wrap the filling in foil and place in the refrigerator to harden.

2. Wash the chicken fillet and cut into slices. Beat them with a hammer, season and salt to taste.

3. Place the frozen filling of butter and herbs on the fillet.

4. Wrap the filling in the fillet.

5. Roll the pieces in flour, beaten egg and breadcrumbs.

6. Then dip the cutlets in the egg mixture again and roll in breadcrumbs. Thanks to the double breading, a magnificent crispy crust is formed on the cutlet.

7. Pour a large amount of vegetable oil into a thick-bottomed pan, heat it and fry the cutlets on all sides until golden brown. One cutlet will take 15-20 minutes.

8.Then transfer the cutlets to paper towels to remove excess fat.

9. Kiev cutlets are ready, serve them for lunch or dinner.

Bon appetit!

A simple and quick recipe for lazy Kiev cutlets

Delicious cutlets with a delicious crispy crust. Cooking chicken Kiev requires a certain skill and accuracy. We suggest trying a simpler, but no less tasty recipe for Kiev cutlets made not from chicken fillet, but from minced meat.

Cooking time: 70 min.

Cooking time: 30 min.

Servings: 4.

Ingredients:

• Minced chicken – 550 gr.
• Chicken eggs – 2 pcs.
• Butter – 60 gr.
• Greens - 3-4 branches.
• Flour – 3-5 tbsp.
• Breadcrumbs – 3-5 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil – 150 ml.

Cooking process:

1. Mix the melted butter with chopped herbs, wrap the mixture in cling film and place in the freezer until it hardens.

2. Salt and season the minced chicken, break an egg into it and mix.

3. For breading, take three containers. Pour flour into one, breadcrumbs into another, beat the egg into the third.

4. Divide the minced meat into three equal parts and form into flat cakes. Place 1/3 of the filling on each tortilla.

5. Make cutlets from each flatbread. Dredge the cutlets in flour, dip in beaten egg and cover with breadcrumbs.

6. Place the preparations in the freezer for 10 minutes, then deep-fry until cooked.

7. Before serving Kiev cutlets, pat them dry with paper towels to remove any grease.

Bon appetit!

How to cook homemade Kiev cutlets in a slow cooker?

To prepare a small number of Kiev cutlets, you can use a slow cooker.In a multicooker bowl, cutlets can be deep-fried or fried and then baked. But the main secret of Kiev cutlets is not in the method of preparing them, but in the double breading.

Cooking time: 70 min.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Chicken fillet – 3 pcs.
• Butter – 100-150 gr.
• Chicken eggs – 2-3 pcs.
• Dill – 1 bunch.
• Breading – 1 tbsp.
• Salt - to taste.
• Garlic – 1-2 teeth.
• Vegetable oil – 0.5 tbsp.

Cooking process:

1. Wash the fillet, pat dry with paper towels, cut off the convex part of the fillet. On the larger piece, make a deep cut and open the meat.

2. Beat the fillet with a kitchen hammer.

3. Mix soft butter with chopped herbs and garlic, wrap the resulting mixture in cling film and put it in the freezer for half an hour.

4. Salt the chops, put a little butter and herbs filling in the middle, roll the meat into a cutlet.

5. Beat the eggs in one bowl and add the breadcrumbs to another. First, dip the cutlets in the egg mixture, then roll in breadcrumbs. Repeat this procedure again. Cool the preparations in the freezer, then start frying.

6. Pour vegetable oil into the multicooker bowl. Fry the Kiev cutlets in the “Fry” mode on both sides for 2-3 minutes. Then place all the cutlets in a bowl and select the “Bake” mode for 30 minutes.

7. Serve the finished chicken Kiev hot with a side dish of your choice.

Bon appetit!

Incredibly delicious turkey Kiev cutlets in crispy breading

Turkey fillet is also suitable for making chicken Kiev. Crispy breading and light white meat go well with herbs and a pleasant creamy aroma.

Cooking time: 70 min.

Cooking time: 30 min.

Servings: 4.

Ingredients:

• Turkey breast – 1 pc.
• Breadcrumbs - 0.5 tbsp.
• Flour – 0.5 tbsp.
• Butter – 30 gr.
• Parsley – 10 gr.
• Garlic – 2-3 teeth.
• Chicken egg – 1 pc.
• Ground black pepper - to taste.
• Salt - to taste.
• Vegetable oil - for frying.

Cooking process:

1. Cut the breast lengthwise, open it and beat it with a kitchen hammer.

2. Melt 2/3 of the butter, add chopped garlic, parsley, salt and ground pepper. Rub the mixture onto the chops.

3. Roll the meat into a roll, roll the pieces in flour.

4. Next, dip the cutlets in the beaten egg.

5. Then roll in breadcrumbs.

6. Heat the vegetable oil and the rest of the butter in a frying pan. Fry the cutlets until golden brown on four sides. Each side will take approximately 2-3 minutes.

7. Serve hot cutlets with or without a side dish.

Bon appetit!