Chicken Kiev in the oven - 5 cooking recipes with step-by-step photos

Chicken Kiev in the oven is a Soviet classic that could often be found on restaurant menus. Not only an experienced housewife can master a dish of medium complexity. Everything in this collection is described more than accessible, so a beginner who reads the instructions carefully will easily bring this culinary masterpiece to life. Each time it will turn out better and better. Don't be afraid, take risks and everything will work out!

Content

Chicken Kiev cutlets in the oven - a classic recipe
Chicken Kiev in the oven without frying
Kiev cutlets made from minced meat in the oven
Baked chicken Kiev with cheese
Chicken Kiev in the oven with gravy

Chicken Kiev cutlets in the oven - a classic recipe

Chicken Kiev cutlets in the oven - a classic recipe that won’t take as much time as it might seem at first. The dish looks delicious and will decorate any holiday or family gathering. Everyone will love the indescribable taste. For some, the process will seem mega complicated, but in the future everything will fall into place and the dish will be a frequent guest on your table.

Ingredients

–+ (servings)

Chicken fillet 4 (things)
Butter 180 (grams)
Breadcrumbs 20 (grams)
Chicken egg 2 (things)
Flour 50 (grams)
Parsley 5 branches
Vegetable oil for frying
Salt taste
Ground black pepper taste

Steps

60 min.

Chop the butter into cubes and place in the freezer.
Divide the chicken fillet into parts as shown in the photo.
Starting at the thick end, cut the fillet in a circular motion to create a piece of approximately equal thickness.
Cover the piece of meat with film and beat thoroughly with a hammer. Sprinkle with salt and pepper and rub in the spices.
Wash the parsley, tear off the leaves and chop finely. Roll the frozen butter generously in the herbs.
Place a stick of butter with herbs in the center of the battered fillet. Cover with a piece of fillet. Wrap the fillet so that the oil does not spill out during cooking. The result will be something similar to cabbage rolls.
Wrap the blanks in cling film and put them in the cold to freeze. 10 minutes will be enough.
Unwrap the frozen cutlets and roll in flour, bathe in pre-beaten eggs, and roll in breadcrumbs. Bath again in eggs and bread in breadcrumbs. Place the pieces in the freezer for 10 minutes so that the breading sets well.
Preheat the oven. Heat the oil in a deep saucepan and fry the cutlets at high temperature until golden brown. Place the browned cutlets on paper towels to remove excess oil, then place in the oven for 15 minutes.
Serve the appetizing cutlets with your favorite side dish or, as I did, on a bed of greens. Invite the family and treat them to an amazing dish. Bon appetit!

Chicken Kiev in the oven without frying

Chicken Kiev in the oven without frying will conquer you with its breathtaking crispy crust. The recipe is ideal for those who do not eat fried foods. Juicy meat and crispy crust are a great combination. The dish looks festively chic, the guests will be delighted. While the cutlets are baking, you can come up with your favorite side dish.

Cooking time – 2 hours 30 minutes

Cooking time – 1 hour 30 minutes

Portions – 4

Ingredients:

Chicken breast fillet – 4 pcs.
Butter – 120 gr.
White bread - 4-5 slices.
Shallot – 1 pc.
Chicken eggs – 3 pcs.
Flour – 150 gr.
Parsley – 2 sprigs.
Tarragon – 1 sprig.
Lemon juice – 1 tbsp.
Mustard – 1 tsp.
Salt - to taste.
Ground black pepper - to taste.

Cooking process:

Step 1. Chop the butter and leave it on the table. Cut white bread or loaf into slices and place in the freezer.

Step 2. Wash the parsley and tarragon, tear off the leaves and chop finely. Mix softened butter with chopped herbs and chopped shallots, sprinkling with lemon juice. Season with salt and pepper.

Step 3. Place the resulting mass on cling film, form into a sausage, and set aside to freeze. Take out the bread and grind it into crumbs, add salt.

Step 4. Divide the chicken fillet into parts. Starting at the thick end, cut the fillet in a circular motion to create a piece of approximately equal thickness. Cover the piece of meat with film and beat thoroughly with a hammer. Sprinkle with salt and pepper and rub in the spices.

Step 5. Place a block of aromatic butter with herbs in the center of the beaten fillet.

Step 6. Cover with a piece of fillet. Wrap the fillet so that the oil does not spill out during cooking. The result will be something similar to cabbage rolls. Place the preparations in the cold to freeze. One hour will be enough.

Step 7. Whisk the eggs with mustard in a separate container. Place flour and breadcrumbs in separate bowls. Preheat the oven.

Step 8. Roll frozen cutlets in flour mixed with salt and pepper, bathe in pre-beaten eggs, and roll in breadcrumbs. For a thicker crust, dip in eggs again and bread in breadcrumbs.Place the pieces in the freezer for 10 minutes so that the breading sets well.

Step 9. Place the cutlets on a wire rack and place in the oven for 45 minutes.

Step 10. Serve crispy cutlets with your favorite side dish. Invite your family and treat them to a stunning dish. Bon appetit!

Kiev cutlets made from minced meat in the oven

Chicken Kiev made from minced meat in the oven is a juicy treat. Everyone loves the delicate texture with a crispy crust. The dish looks as festive as possible. I don’t cook these cutlets as often as I’d like. But sometimes I still spoil my family. Prepare and make your household happy!

Cooking time – 1 hour 00 minutes

Cooking time - 15 minutes.

Portions – 5

Ingredients:

Chicken breast fillet – 800 gr.
Butter – 100 gr.
Breadcrumbs – 4 tbsp.
Chicken eggs – 1 pc.
Flour – 4 tbsp.
Dill and parsley – 30 gr.
Vegetable oil - for frying.
Salt - to taste.
Ground black pepper - to taste.

Cooking process:

Step 1: Prepare your ingredients.

Step 2. Rinse the parsley and dill, tear off the leaves and chop finely. Mix softened butter with chopped herbs. Place the resulting mass on cling film, form into a sausage and set aside to freeze.

Step 3. Wash the pulp, dry it and grind it in a meat grinder or grind it in a food processor. Season with salt and pepper. Knead.

Step 4. Divide the minced meat into portions. Spread on the surface. Place a stick of butter with herbs in the center. Wrap it up so that the oil does not spill out during cooking. Wrap the pieces in cling film and freeze for 10 minutes.

Step 5. Beat the eggs in a separate container. Place flour and breadcrumbs in separate bowls.Roll frozen cutlets in flour mixed with salt and pepper, bathe in pre-beaten eggs, and roll in breadcrumbs.

Step 6. For a thicker crust, dip in eggs again and bread in breadcrumbs. Place the pieces in the freezer for 10 minutes so that the breading sets well. Preheat the oven. Heat the oil in a deep saucepan and fry the cutlets at high temperature until golden brown.

Step 7. Pat the golden cutlets with napkins to remove excess fat, and then put them in the oven for 15 minutes.

Step 8. Serve the delicious cutlets with your favorite side dish or whatever your heart desires.

Step 9. Invite the family to a tasting and present a juicy dish. Bon appetit!

Baked chicken Kiev with cheese

Baked chicken Kiev with cheese will appeal to everyone who, for various reasons, does not eat fried foods. The dish is delicious in its own way. The crispy crust, tender meat and stretchy cheese filling will drive you crazy. The aromatic cutlets have a delicious taste and are not as difficult to prepare as it seems.

Cooking time – 1 hour 15 minutes

Cooking time - 15 minutes.

Portions – 4

Ingredients:

Chicken breast – 2 pcs.
Bread with bran – 80 gr.
Chicken eggs – 1 pc.
Whole grain flour – 20 gr.
Dill – 20 gr.
Water – 1 tbsp.
Lemon zest – 1 tsp.
Hard cheese – 45 gr.
Vegetable oil – 1 tbsp.
Salt - to taste.
Ground black pepper - to taste.

Cooking process:

Step 1. Divide the chicken fillet into pieces. Starting at the thick end, cut the fillet in a circular motion to create a piece of approximately equal thickness.

Step 2. It is advisable to cover a piece of meat with film and carefully beat it with a hammer.

Step 3. Do this carefully so as not to tear.

Step 4.Follow this method with all the pieces. Sprinkle with salt and pepper and rub in the spices.

Step 5. Wash the dill, tear off the leaves and finely chop. Remove the zest from the lemon using a grater and grate the hard cheese.

Step 6. Stir and divide into parts.

Step 7. Roll the filling into a ball. Place the filling on the edge of the cut fillet.

Step 8. Wrap the fillet so that the filling does not spill out during cooking. Remove frostbite.

Step 9. Take the dried bread and freeze it.

Step 10. Grind the bread into crumbs and season with vegetable oil.

Step 11. Beat the eggs with water in a separate container.

Step 12. Pour the flour into a separate bowl. Preheat the oven to 200 degrees.

Step 13. Roll frozen cutlets in flour mixed with salt and pepper, bathe in pre-beaten eggs, and roll in breadcrumbs. For a thicker crust, dip in eggs again and bread in breadcrumbs.

Step 14. Place the pieces in the freezer for 10 minutes so that the breading sets well. Place the cutlets in the oven for 40 minutes.

Step 15. Treat your loved ones to crispy cutlets. Bon appetit!

Chicken Kiev in the oven with gravy

Chicken Kiev in the oven with gravy will decorate any festive event. The original presentation of the cutlet on the bone looks incredibly attractive. The sauce is great not only for cutlets, but also for a side dish. It takes some work to prepare the dish, but it's worth it. Chicken cutlets are pleasing to the eye, you want to eat them instantly.

Cooking time – 1 hour 45 minutes

Cooking time - 20 minutes.

Portions – 2

Ingredients:

For the cutlets:

Chicken – 1 carcass.
Butter – 100 gr.
Breadcrumbs – 200 gr.
Chicken eggs – 2 pcs.
Milk – 2 tbsp.
Flour – 60 gr.
Chopped greens – 1 handful.
Vegetable oil – 800 ml.
Sea salt - to taste.

For the sauce:

Dried mushrooms – 1 handful.
Chopped greens – 1 handful.
Tomato paste – 1 can.
Spices - to taste.
Salt - to taste.
Garlic – 2 cloves.
Flour – 2 tbsp.
Cheese – 50 gr.
Water – 2 tbsp.

For garnish:

Potatoes – 300 gr.
Vegetable oil – 800 ml.
Salt - to taste.

Cooking process:

Step 1. Separate the fillet from the carcass. Divide the fillet into parts. Starting at the thick end, cut the fillet to create a piece of approximately equal thickness. Cover with film and beat thoroughly with a hammer. Sprinkle with salt and pepper. Mix the butter with chopped herbs and place in the freezer. Place a stick of butter with herbs in the center of the battered fillet.

Step 2. You will need bones from the chicken; I take them from the thigh or wing. Cover the butter with a piece of fillet. Wrap the fillet so that the oil does not spill out during cooking.

Step 3: Stick in the seed. Place in the cold to freeze.

Step 4. Roll the frozen pieces in flour, bathe them in eggs previously beaten with milk, and roll in breadcrumbs.

Step 5. Bath again in the egg mixture and bread in breadcrumbs. Place the pieces in the freezer for 10 minutes so that the breading sets well.

Step 6. Preheat the oven to 200 degrees. Heat the oil in a deep frying pan and fry the cutlets at high temperature until golden brown. Place the browned cutlets on paper towels to remove excess oil, then place in the oven for 15 minutes.