Chicken Kiev cutlets from minced chicken

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make chicken Kiev from minced chicken? Prepare your food. Chicken breast fillet is best suited for minced meat. Take any greens - I took parsley and dill. Remove the butter from the refrigerator about an hour before cooking - it should become soft. Choose high-quality and natural oil, without vegetable fats.

2. STEP 2

   

   Remove hard stems and limp leaves from the greens, wash, dry and chop finely.

3. STEP 3

   

   Mix chopped herbs with soft butter. You should get a homogeneous mass. You can grind it using a blender. I just stirred with a spoon.

4. STEP 4

   

   Form a briquette from the resulting mass, which can then be conveniently divided into 4 identical pieces (see step 7), and place in the refrigerator or freezer. The resulting green butter filling should be firm.

5. STEP 5

   

   Prepare the minced meat. To do this, rinse the chicken fillet under running water and dry with paper towels to remove excess water. Then grind twice in a small to medium hole grinder.

6. STEP 6

   

   Add salt and pepper to the minced meat.

7. STEP 7

   

   Knead the minced meat thoroughly until smooth, divide it into 4 equal parts and form each into a ball. Divide the cooled filling into 4 equal parts.

8. STEP 8

   

   To make the breading, place the flour and breadcrumbs into shallow bowls. For eggs, take a not very deep wide plate. Wash the eggs, dry with a towel and beat with a whisk or fork until smooth. There is no need to whip until a thick foam forms.

9. STEP 9

   

   Form cutlets. To do this, flatten the ball into a flat cake with a diameter of about 10 cm, put the filling in the middle and carefully pinch the edges to make an oblong cutlet. Then gently squeeze the cutlet with your palm on all sides so that the minced meat tightly wraps around the filling.

10. STEP 10

    

    Dredge the cutlet on all sides in flour.

11. STEP 11

    

    Transfer to a plate with beaten eggs and coat the cutlet on all sides.

12. STEP 12

    

    Then roll the cutlet in breadcrumbs. Durable multi-layer breading will prevent oil from leaking. This is very important, because if the oil leaks out, the taste of the cutlets will be ruined. To be sure, repeat steps 11 and 12 - once again dip the cutlet first in the egg and then in the breadcrumbs.

13. STEP 13

    

    Whatever frying utensil you use, pour in enough oil so that the cutlets sink almost halfway into it. Heat the oil over medium heat because working with hot oil is dangerous and can cause you to burn yourself. To prevent the oil from splashing, you can add a pinch of salt to it; it will absorb moisture, if any. Place the cutlets in the oil. Move them around with a slotted spoon so they cook evenly and don't stick to the bottom.

14. STEP 14

    

    If you see that the cutlets are darkening too quickly, reduce the heat. Fry them until golden brown on all sides. It took me about 2 minutes on each side. Place the finished cutlets in a heat-resistant form and place in an oven preheated to 180 degrees for 15 minutes. There they will finally get ready. Serve chicken Kiev with any side dish, always hot. Bon appetit!

Comments on the recipe

Alina2455

22.10.2023

4.9

Very tasty chicken Kiev, aromatic and juicy. A simple and detailed recipe, thanks to the author for this! I did everything according to the instructions. The crispy crust won my heart. As an experiment, I decided to add cheese to the butter and herbs, it turned out great. Served with mashed potatoes.

oksa

22.10.2023

4.7

Appetizing cutlets will not leave anyone indifferent! Chicken Kiev cutlets made from minced chicken are especially tasty and juicy. Crispy crust, tender meat and amazingly tasty juice flowing out when you cut this cutlet... It's very tasty! Thank you very much for the recipe!