How to cook chicken Kiev. The subtleties of making the famous meatballs

There is a widespread belief that chicken Kiev is difficult to prepare. Offer to dispel this myth and to prepare a unique dish of your own.

2015-11-25 21:03:49 120

chickenchicken kievbreast filletchicken breastbefore roastingbone wing

Cooking green oil

Thoroughly washing the bunch of dill, dry, then finely chop. Butter 100 grams, softened at room temperature, combine with the dill, salt and thoroughly mixed. The resulting mixture was left to put on food wrap, film roll, forming a cushion of cylindrical form, the ends of the film to twist, and then place the cooked oil and herbs "sausage" in the freezer for 20 minutes.

meat Processing

A classic recipe for chicken Kiev chicken breast fillet is used. Particularly chic is the cooking chops, which are connected with the breast bone from the wings. To achieve this result, it is necessary to cut the carcass of the chicken wings so that each side remained one joint, is connected to the breast. Separating the skin from the breast along the keel bone knife perform incision, then carefully cut the fillet from the breast along the bone from the wing. If you have not a whole chicken, and ready-made fillet, don't worry – the famous meatballs can be cooked without the bone. Each piece of fillet should be split with a knife into two parts: external and internal. The inner part of the fillet is small, external (with bone or without) is much larger. All the pieces of chicken need to beat with a hammer by placing them in a plastic bag or wrapped in 2-3 layers of cling film. It is very important to prevent tearing of the meat or the process of roasting through the holes will flow out all the stuffing.

the Formation of meatballs

Remove from the freezer frozen green oil, plastic wrap unwrap and remove and cushion with filling cut into 2 equal parts. Pepper and salted processed pieces of chicken breast fillet on a large spread stuffing a piece of butter with herbs, served small fillets, and then carefully and tightly wrap a piece of butter the large fillets so as to obtain cutlet elongated shape, without cracks and gaps. To avoid unwrapping, put chicken seam side down. Similarly, cooked Patty of the second part of frozen butter, a large and a small portion of chicken breast. Wrapped the burgers in plastic wrap, them before roasting, it is recommended to put on 15-20 minutes in the freezer.

Frying

Before roasting the chicken Kiev should be double breaded. First you need chicken roll in flour, shaking off the excess. Then dip it in Luton made with 2 raw eggs, 2 tablespoons milk and a pinch of salt, then roll in bread crumbs (you will need 200 g) or in the same amount of bread crumbs prepared by pulverization in a blender pieces of dried white bread. Patty again dipped into Luton, and then in the breadcrumbs. Heating in a deep frying pan or saucepan with vegetable oil, stacked burgers. The amount of oil should be such that it completely covers the meatballs. If vegetable oil is not enough, meatballs, periodically pour boiling oil from a spoon, and after Browning them on one side, flip to another. Frying on each side will need about 2 to 3 minutes. After a brownish crust patties put in a baking dish and placed for 5 minutes in the oven, preheated to 2000 C. Chicken Kiev with flavored filling inside ready! Bon appétit!


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