Kiev cutlet with minced meat recipe with photo

You can prepare a lot of interesting dishes from minced meat. I suggest you make chicken Kiev from minced meat. The recipe with step-by-step photos will tell you how to prepare the filling for the cutlets and how to fry them correctly in a frying pan. Chicken Kiev always turns out so tasty that you don’t even need to persuade children, who usually sit over the plate for an hour.

I cook them from pork. I definitely add a little lard to the minced meat. I use homemade butter or 82.5% fat. I also make breadcrumbs myself from dried loaves. I use a blender to grind it so that the crumbs are coarsely ground.

You will definitely need fresh herbs. Dill, parsley or assorted with the addition of cilantro are suitable. If you wish, you can roll the green butter sausage in cheese shavings before laying it out. For frying, use odorless sunflower oil. You can serve these tasty and tender cutlets with a salad of fresh vegetables or mashed potatoes. A side dish of aromatic buckwheat or spaghetti laid out in the shape of a nest will be very welcome.

Ingredients:

pork pulp - 700 g piece;
fresh lard - a small piece 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 slightly soft. Rinse the dill greens with a running stream and lightly shake off the water. Dry with a napkin, remove thick branches and finely chop. Combine with softened butter, add salt and mix thoroughly. Try to do the whole process at a fast pace. Place the green mixture on cling film or a bag, shape into a square and quickly wrap. Place the workpiece in the freezer and proceed to the next step.

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

Form the resulting fresh minced meat into four thick patties. Remove a square of frozen green butter. Unwrap and divide into 4 parts. Place a green piece on the cutlet and quickly seal the edges.

Do this very tightly so that the butter filling does not leak out during heat treatment. Prepare containers with flour and breadcrumbs. In a separate bowl, beat the egg with a spoon of water. Next, roll each cutlet in flour, then dip in egg wash.

After this, roll in breadcrumbs.

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

With cheese

Time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 272 kcal.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

You can diversify the preparation of chicken Kiev by adding hard cheese.

The dish turns out juicy and tasty thanks to the creamy filling with herbs. To make the crust more crispy and golden brown, you need to double bread it. The cheese used in the filling adds not only a unique taste, but also viscosity so that when cutting the cutlets, the melted juice does not splash.

Ingredients:

chicken breast (fillet) – 700 g;
butter – 45 g;
semi-hard cheese – 100 g;
parsley - 1 bunch.
wheat flour – 1 tbsp.;
breadcrumbs – 230 g;
egg – 2 pcs.;
milk – 250 ml;
vegetable oil – 800 ml;
salt pepper.

Cooking method:

Cut the cheese and butter into cubes. Rinse the greens. Place everything in a blender and grind. Transfer to a plate and place on a freezer shelf to harden.
Mix eggs with milk, beat and add salt.
Place flour on one flat plate and breading on another.
Carefully beat the fillet, add salt and pepper.
Divide the creamy cheese mass into as many parts as there are fillet pieces.
Wrap it in a piece of small fillet. Then wrap in a large layer, forming an oblong patty.
Roll in flour, egg lezone, breadcrumbs. Repeat breading.
Repeat this procedure with all cutlets.
Transfer the preparations to a board and put them in the refrigerator for half an hour.
Heat vegetable oil in a saucepan. Place the cutlets there for 10 minutes until golden brown.
Serve the finished dish with fresh vegetables.

Minced chicken Kiev recipe with photo

Chicken Kiev is the collective name for a group of recipes whose common feature is the addition of a piece of butter inside.

This is done to give the dish additional juiciness.

The recipe was so popular with gourmets that the creamy additive is already present in schnitzels and meat rolls.

By preparing a dish from minced meat, you get significant food savings.

There are no trimmings, meat can be selected from different parts of the carcass.

Kiev cutlets made from minced meat - general principles of preparation

• Kiev cutlets can be prepared from minced meat in the oven, fried in a frying pan in a large amount of vegetable fat or in the microwave.

• Cutlets cooked in the oven or microwave are low-fat and may be suitable even for diet food.

• Minced meat for chicken Kiev is prepared from any suitable meat. It can be made from beef, pork, chicken or mixed pork and beef. Minced meat should not be fatty and therefore it is not advisable to buy it, but it is better to cook it yourself.

• A piece of butter is placed inside the classic chicken Kiev. In addition to butter, those made from minced meat add hard cheese or mushrooms with melted cheese.

• Butter can be put in more than just a piece. It is mixed with chopped herbs, spices or high-quality processed cheese.

• “Kyiv” cutlets must be breaded before cooking. The breading prevents the oil from leaking out from the inside. If ordinary Kyiv cutlets are breaded in one layer, then it is better to bread them twice.

• For the final breading, it is recommended to use coarsely ground white crackers. To enhance the taste, they can be mixed with grated cheese and ground nuts. Grinded crackers are also used for breading.

Video

If you cook Kiev cutlets correctly, then this is a real masterpiece, which is perfect for a festive table, but, of course, you can cook them for every day, especially if you simplify the cooking process, for example, prepare cutlets from minced meat, naturally, unlike There are classic cutlets made from a whole chicken breast, 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 herbs, it can be without greens, as you prefer, breaded in breadcrumbs, eggs and flour. Fry the cutlets in a frying pan in a large amount of fat, preferably in deep fat, you can fry them in a frying pan until cooked, or you can just fry them and put them in the oven, this option is more preferable.

I cooked them in different ways, both from a whole breast and from 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 chicken Kiev from minced meat, step by step recipe with photos...

Chicken Kiev cutlets from minced chicken

• half a kilo of chicken fillet;

• two fresh eggs;

• homemade heavy cream – 80 gr.;

• wheat crackers for breading;

• 400 ml vegetable oil.

1. To obtain minced meat, cut the fillet into pieces and grind in a meat grinder. Season with pepper, add a little salt and knead well. You should get a homogeneous elastic cutlet mass from which cutlets can be formed well.

2. Divide the minced meat into four equal parts. Form a ball from each and beat it a little, sharply throwing it from one palm to another. Then press down with your hand and form into a flat cake.

3. Place a piece of butter in the center and wrap it inside. Give the cutlet an oblong shape.

4. Take three small bowls. In one, beat and salt the eggs, and fill the other two with flour and breadcrumbs.

5. First, coat the semi-finished products with flour. Dip them in the eggs and re-bread them, this time with breadcrumbs. After this, dip the cutlets again in the egg and repeat the breading with breadcrumbs. This type of culinary preparation is called double breading. It not only allows you to maintain the shape of the product well, but also prevents oil from leaking out.

6. Pour all the oil into a deep thick-walled bowl and heat it over high heat. When the oil stops crackling, place the cutlets in it and quickly fry.

7. Place the fried cutlets on a dry baking sheet. We will bring them to readiness in the oven. When heated to 180 degrees, it will take a quarter of an hour. Place the roasting pan in the oven and note the time, do not overcook.

Step-by-step preparation

Squeeze the garlic through a press and add to the oil.

Chop the greens and add to soft butter.

Mix the oil well.

Place the mixture in cling film and freeze for an hour.

In the meantime, let's make minced meat and add salt and spices to it.

Make a well in the center and add the egg.

When the butter has cooled, take it out of the refrigerator and break it into pieces with a spoon. If you need a large hole in the cutlets, add a larger piece; if it is small, add a smaller one.

Lightly mix the eggs with a fork.

We take a little minced meat on a wet palm, put a piece of butter in the center and form a cutlet so that the butter is strictly inside. Then we plan it in the egg, flour, egg, breadcrumbs, again in the egg and breadcrumbs. This is done to create a crusty crust that will prevent the oil from escaping.

Fry the cutlets Kiev style on both sides until cooked. If you make the cutlets too thick, they may not cook through. In this situation, you can take a pan with a thick bottom and put the cutlets in it, pour a little water on the bottom and simmer under the lid for 10 minutes

Chicken Kiev cutlets from minced chicken in the microwave

• chicken (fillet) – 800 grams;

• two teaspoons of dried onion;

• 150–200 gr. thickened cream or butter;

• 70 gr. canned hot chili pepper;

• to taste – salt, dried basil, black pepper, dried garlic and paprika;

• for breading, a glass of small crackers.

1. Cut the canned pepper into small slices, cheese into cubes 0.5 cm in size.

2. Add dry onion, chopped pepper and cheese to the slightly melted (softened) butter. Add a pinch of fine salt, paprika, basil and stir well.

3. Crush the crackers into crumbs and pour into a wide bowl. In another empty bowl, beat the egg with a fork.

4. Grind the chicken fillet with a meat grinder. Add salt, season with pepper and knead well, beat lightly on the table.

5. With wet hands, form small balls from the cutlet mass and flatten them slightly to form flat cakes. Place some of the hot butter mixture in the middle of each. Make cutlets.

6. Dip the pieces in the egg and roll in cracker crumbs.

7. Take a microwave-safe dish and place the breaded semi-finished products into it.

8. Place the container with the cutlets in the microwave and cook at the highest power for 15 minutes.

About the dish

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

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

Ingredients:

pork pulp - 700 g piece;
fresh lard - a small piece 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.

Kiev cutlets made from minced meat, breaded with crackers – “Fir cones”

• beef (brisket) – 600 grams;

• 150 gr. natural butter;

• loaf made from premium flour.

1. Wash the brisket thoroughly and cut into small pieces. Grind the meat together with the chopped onion. Season the minced meat with pepper, add salt to taste, mix thoroughly and beat in a bowl.

2. Mix finely chopped dill with slightly softened butter. Cut the loaf pieces into small, half-centimeter cubes. Dry them on a broiler in the oven or over an open fire in a dry frying pan until you get crackers.

3. Form balls of any size from the minced meat. Place a piece of butter mixed with dill in the center of each and form into cutlets.

4. Dip the products into beaten eggs, sprinkle with breadcrumbs and roll in them. Using your palms, lightly press the cutlet on all sides so that the crackers are pressed halfway into the minced meat.

5. Place the pieces in boiling oil and fry, turning after two minutes. Then place in a roasting pan and heat in the oven for 20 minutes at 180 degrees.

Ingredients

Prepare all ingredients according to the list. The butter should be very soft. It is better to prepare minced meat at home from chicken breasts by passing them through a meat grinder or grinding them in a blender. Breadcrumbs can be made from day-old, not very fresh, white bread: break it into pieces and grind in a blender. Then you will be confident in the quality of the products used.

Finely chop the parsley. You can replace it with dill, and if you wish, add a couple of cloves of garlic and rosemary (if you like, it will be very fragrant).

Add chopped herbs to soft butter, add salt and pepper, and stir.

Cut a piece of cling film and place aromatic butter and herbs in the middle.

Roll it into a “sausage”, pull up the edges of the film and twist it, like a candy wrapper. Place the prepared butter in the freezer for 10-15 minutes. It should be slightly frozen so that it can be easily cut with a knife.

Add salt and pepper to the minced chicken. Mix thoroughly.

Prepare 3 plates for breading the cutlets. Pour flour into one, breadcrumbs into another, eggs into the third, stir them with a fork and add salt. Remove the butter from the freezer and cut into thin rings.

Form the ground chicken into 6 meat patties. Place 1 ring of butter in the center of each.

Form the cutlets: bring the edges of the flatbread together so that the butter is completely sealed in the minced meat. It will be more convenient to do this if your hands are slightly moistened with water.

Bread the prepared semi-finished products: first roll in flour, then in the egg, then in breadcrumbs, again in the egg and breadcrumbs. Use your hands to shape the cutlets.

Fry the preparations over medium heat in vegetable oil until golden brown.

Transfer the fried cutlets to a baking dish and finish cooking in the oven at 200 degrees. This takes about 10-15 minutes.

Chicken Kiev made from minced meat in cheese breading

• half a kilo of homemade minced chicken;

• two chicken eggs;

• butter 72% butter – 100 g;

• a slice of stale loaf;

• 250 gr. “Dutch” cheese (or another hard one).

1. Soak the loaf crumb in milk, squeeze and combine with minced meat. Season everything with pepper, salt to taste and knead the cutlet mass well.

2. Cut the butter into thin oblong cubes, the cheese into the same size slices.

3. Form oval flatbreads from the minced chicken, slightly thinner than a centimeter, and place a stick of butter in the middle of each. Place a slice of cheese on top, bring the edges together and seal them. Use your hands to give the dough an oval shape, lightly pressing the minced meat onto the filling with your palms.

4. In one bowl, beat the eggs and in another mix the grated cheese and breadcrumbs.

5. Dip the pieces in flour and dip in the egg. Then transfer to a mixture of cheese and breadcrumbs and roll well. You can make a double breading - dip it in the egg again and roll in the mixture.

6. Pour vegetable oil into a frying pan and heat it over medium heat. Dip semi-finished products into oil and fry until cooked.

Preparation

Chop the dill and garlic clove, mix with soft butter and add salt.

Wrap the resulting aromatic mixture in cling film to make a kind of bar. Place the green butter in the freezer.

Turn chicken fillet into minced meat - the fastest and most convenient way to do this is using a blender with a knife attachment. Add salt and pepper, mix everything. You can use ready-made minced chicken fillet (without skin).

Form cutlets. Divide the minced meat into 4 parts. Using hands dipped in water, knead them into cakes. Remove the green butter from the freezer and cut it into equal pieces. Place a portion of butter on each flatbread.

Make cutlets so that the oil is inside.

For breading, prepare three containers: with flour, with breadcrumbs and with egg lezone (beat an egg into a bowl, add a spoonful of cold water and a pinch of salt, beat until smooth).

First roll the cutlets in flour, then dip in the egg, and bread in breadcrumbs. And again dip in the egg and bread in breadcrumbs - due to the double breading, the oil will certainly not leak out of the cutlets.

Turn on the oven to preheat to 180 degrees. Quickly deep-fry the cutlets (in boiling oil) on all sides until golden brown - about 3-4 minutes, do not dry them out! It is advisable that the oil covers all the cutlets completely, or you will have to turn them over often and pour oil on them using a spoon so that the frying is even.

Place the cutlets in a refractory dish and place them in a preheated oven for 5-7 minutes (you don’t need to keep them longer, otherwise the minced chicken cutlets will be dry).

That's all - chicken Kiev cutlets are ready! They turn out golden brown on the outside and soft on the inside. If you cut it, the fragrant oil flows out. Best served with mashed potatoes or vegetable salad. Bon appetit!

Kiev cutlets made from minced meat - cooking tricks and useful tips

• To ensure that Kiev cutlets do not fall apart and that the cutlet mass sticks together well, use lean meat for minced meat.

• If after kneading the minced meat is allowed to stand for a quarter of an hour and then beaten well, it will become more elastic.

• To make semi-finished products breaded better, after the initial breading, put them in the freezer for half an hour. Then take it out, dip it in the egg again, and roll it in breading.

• To ensure that the cutlets are well steamed from the inside when frying in a frying pan, fry them under the lid.

• It is better to prepare breadcrumbs yourself. To do this, dry the slices of white bread well in the oven. After they have cooled well, grind them with a meat grinder.

• Do not cook a lot of Kiev cutlets at once. In a heated dish, the oil does not flow out and the taste is lost. It is better to freeze excess semi-finished products.

Cooking process

I won’t hide the fact that I personally love chicken Kiev very much. My husband really liked them too. Since I am from Ukraine, many of my foreign friends make fun of me that I should definitely be able to cook these cutlets.

For me, preparing Kiev cutlets is not difficult, I usually cook 10 cutlets and freeze some of them, so I always have my signature dish in stock in the freezer.

But when my supplies run out, and guests suddenly show up, I cook chicken Kiev from minced meat. I use minced meat, of course, chicken, but otherwise the whole process of preparing the cutlets is almost identical to that when preparing Kiev cutlets from chicken fillet.

Let's prepare the products according to the list.

First of all, let's prepare the green oil. To do this, mix softened butter with finely chopped dill or parsley or both herbs. Let's form a small bar or sausage from the butter and put it in the freezer.

Now let's get to the minced meat.

You can immediately purchase ready-made minced chicken in the store; we do not sell it.

I make very simple and tender minced chicken by passing the chicken fillet through a meat grinder, adding salt and pepper. Minced meat for chicken Kiev is ready.

Quick Kiev cutlets (made from minced meat) - an ageless Soviet classic

Many different delicacies are prepared from chicken meat, but chicken Kiev remains a timeless classic.
The butter filling is the signature of this dish. Minced meat cutlets are an accelerated modern option: you don’t have to waste time beating the meat. To reduce the consumption of vegetable oil and not use the deep fryer, first fry the Kiev cutlets in boiling oil in a small saucepan, and then finish cooking in the oven. To prepare chicken Kiev from minced meat you will need:

chicken fillet – 800 g
butter – 100 g
eggs – 2 pcs.
salt – 2/3 tsp.
dried Italian herbs or fresh chopped herbs - 2 tsp.
flour - 3 tbsp.
bread crumbs - 1.5 cups
sunflower oil – 200 ml

Minced meat Kiev cutlets - recipe with step-by-step photos:

Classic Kiev cutlets are rolled from thin layers of beaten fillet. If you come across a small chicken breast, it is difficult to separate it into suitable size layers. In addition, this cooking method is quite labor-intensive and time-consuming. Therefore, we suggest turning the breast into minced meat and preparing our cutlets from it.

So, cut out the bones, wash the meat and grind it.

Add Italian herbs to the minced chicken (in our case they are mixed with chili pepper). Add 2/3 teaspoon of spices so that most of the greens remain for filling the cutlets. We use salt very sparingly; minced chicken is easy to over-salt.

Knead the minced meat, make oval cakes out of it, and place it on a flat plate.

Keep the stick of butter in the refrigerator until cutting. When the flatbreads are ready, place an oblong rectangle of butter on each one.

Sprinkle the butter with herbs.

We make cutlets, give them an elongated cylindrical shape, and make the ends pointed. You need to make sure that a piece of butter is placed in the center of the cutlet. Roll the cutlets in flour.

Beat the eggs, throwing small pinches of salt and spices into the plate.

Dip chicken cutlets into beaten eggs.

Roll the cutlets in breadcrumbs. You can limit yourself to such a single breading. If you want to get a thicker crust, you will have to bread the cutlets twice: again dip them in beaten eggs and roll them again in breadcrumbs.

Pour sunflower oil into the smallest saucepan. When the oil boils, place 1-2 cutlets into the pan. The cutlets should be almost completely immersed in oil. Boiling intensity is medium. After a minute, turn the cutlets over. Considering that the cutlets are cylindrical, for uniform frying they will have to be turned over 1-2 more times. Deep fry minced meat Kiev cutlets for 3-4 minutes.

There is no need to turn the cutlets in the oven. Minced meat Kiev cutlets are ready! Place them on a plate and serve with vegetables and herbs. Mashed potatoes would be a good side dish for these cutlets.

When the hot cutlets are cut, butter mixed with spices is poured onto a plate. If you put the cooled cutlets in the refrigerator, the butter will harden to its normal state.

With mushrooms

Time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 264 kcal.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

One of the most appetizing dishes of Russian cuisine is Kyiv cutlets with mushrooms. Thanks to the step-by-step recipe with photos, any housewife will be able to understand how to prepare a hearty treat for lunch or dinner. This Kiev-style dish with a delicate filling is usually served with a salad or side dish.

, however, in public catering, the main addition to cutlets is mashed potatoes.

Ingredients:

chicken fillet – 800 g;
mushrooms – 200 g;
milk 2.5% - ½ tbsp.;
butter – 150 g;
breadcrumbs – 150 g;
flour – 50 g;
parsley – 20 g;
sunflower oil – 300 ml;
egg – 2 pcs.;
salt – ½ tsp;
ground black pepper – ½ tsp.

Cooking method:

Wash the mushrooms, chop, fry in a frying pan with oil, cool.
Cut the fillet into layers.
Beat the fillet carefully with a special kitchen hammer.
Chop the greens.
Mix softened butter with parsley and mushrooms. Add salt and mix evenly.
Form the butter mixture into oblong pieces and place on the freezer shelf for 5-10 minutes.
Place the frozen butter pieces on the chops and wrap them in a large fillet. Place on freezer shelf for 5 minutes.
Beat the egg with milk.
Remove frozen cutlets and check for leaks or tears. If there are any, cover them with a piece of fillet and freeze them again. If this is not done, the filling may leak out, and you simply won’t be able to cook a chicken Kiev.
Pepper the preparations. Roll in flour, egg milk, breadcrumbs, then repeat the breading.
Pour oil into deep fryer, heat to 200 degrees.
Fry the cutlets until golden brown.
Bring until cooked in the oven for 10 minutes at 200 degrees.