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Chicken Kiev: a step by step recipe. Video
Chicken Kiev is a popular dish of Russian-Ukrainian cuisine. The famous historian of Russian cuisine William Pokhlebkin claims that it was originally an author’s dish of the chef of the famous Moscow restaurant “Kupechesky Dvor”, later, after the revolution, was renamed by Soviet restaurateurs.
Chicken Kiev: a step-by-step video recipe
The classic recipe for Kiev cutlets
The recipe for Kiev cutlets comes from the famous French dish – cutlets de volai. In pre-revolutionary restaurants, cutlets were served on a bone wrapped in papillots; later, in order to simplify the procedure, Soviet technologists abandoned this method of serving. To prepare the classic cutlets, you need a whole chicken, but only breast fillets and bones from the wings will be used. Take for one chicken: – 2 cloves of garlic; – 2 sprigs of tarragon; – 100 grams of unsalted butter; – 3 tablespoons of chopped parsley; – ½ lemon; – 100 grams of wheat flour; – 4 chicken eggs; – 200 grams of fine bread crumbs; – vegetable oil; – salt and pepper.
Parsley is of two types – Italian, with larger and flatter leaves, and curly, with curly corrugated leaves. You will need the second one, since the first has a more pronounced taste.
Remove the skin from the chicken, trim the legs, and chop off the wings to the second joint. Carefully clean the bone, removing the smallest pieces of meat. Separate the breast fillet from the keel bone in two halves. Cut off the tenderloins; you won’t need these tender pieces either. After removing the meat from the legs, you can prepare minced meat from it and tenderloins for simple cutlets or meatballs. Cut off pieces of fat and tendon from the fillet, wrap it in plastic wrap and beat well.
Peel the cloves of garlic and pass through a press. Remove and chop the leaves from the tarragon twigs. Mix softened butter with chopped parsley and tarragon, season with freshly squeezed juice from half a lemon and chill slightly. Form two neat dumplings from the fragrant oil.
Season the chopped fillet on the bone with salt and pepper, put the butter dumplings closer to the bone and roll the cutlets so that they look like cones. Sift the wheat flour onto a dish and roll over each cutlet. Beat the chicken eggs lightly and dip the chicken cutlets in them, and then bread in breadcrumbs. Place the patties on a cutting board and place in the freezer for at least 1 hour. Dip the chilled cutlet back into the egg and re-bream.
In a deep skillet, heat a thick layer of vegetable oil and fry the patties until golden brown. Place them on paper towels to absorb excess oil. Place the patties in an oven preheated to 190 degrees. At the finished cutlets, wrap the bone with paper papillotes. To make such a papillote, unfold an ordinary paper napkin to a rectangle, fold it in half and make cuts at an equal distance from each other on the side where the fold is. Turn the napkin inside out, wrap it around your finger, and secure the edge. Fluff it to make the papillote look like a flower. In the classic version, Kiev cutlets are served on a slice of fried white bread – crouton, garnished with green peas, fried potatoes, pre-cut into strips and breaded in starch, and Marechal carrots.
Marechal – Marshal-style, a group of dishes in French cooking, prepared to be as soft and tender as possible. Mareshal carrot – young vegetable stewed in milk sauce
Classic “Soviet” recipe for Kiev cutlets
Technologists who developed recipes for dishes for Soviet restaurants significantly simplified the recipe for Kiev cutlets, not only ensuring that the final product came out cheaper, but also that the cutlets were prepared faster. Their simplified recipe has become a Soviet culinary classic. To prepare such a dish, you will need: – 4 chicken breasts; – 100 grams of wheat flour; – 3 chicken eggs; – 200 grams of bread crumbs; – 2 cloves of garlic; – 100 grams of chopped parsley and a few sprigs for a side dish; – 100 grams of unsalted butter; – 1 and ¼ lemon; – salt and freshly ground pepper; – vegetable oil.
Peel and puree the garlic. Mix the softened butter with chopped parsley and garlic, season with salt and pepper, squeeze the juice from a quarter of a lemon, mix well, roll in a “sausage” and wrap with cling film. Place the oil in the freezer to cool. You can prepare such frozen butter in advance and store for up to 1 month.
Place the breast smooth side down, remove the tenderloin and slice the breast in half lengthwise, making a pocket. Cover the breast and tenderloins with cling film and beat lightly with a hammer. Divide the butter into four slices, put each in a “pocket” and put the tenderloins in there. Dip the patties in flour, dip in a lightly beaten egg and breaded in breadcrumbs, dip again in a beaten egg and roll in breadcrumbs again. Heat vegetable oil in a frying pan until slightly smoky and fry the patties until they form a beautiful crust. Place the patties on a paper towel. Preheat the oven to 190 degrees, place the Kiev cutlets on a baking sheet and bake for 20 minutes. Cut the lemon into wedges and garnish the Kiev cutlets, garnish with parsley sprigs and serve with French fries.