There are probably very few people who don’t like Chicken Kiev.
This is a culinary masterpiece that is distinguished by its juiciness, exquisite aroma and delicious crust.
If you want to cook chicken Kiev at home, you should arm yourself with some secrets.
Preparing the filling
The filling must be prepared first. Only after that can you work on the chicken fillet.
Remove the butter from the refrigerator. It should thaw until it is elastic.
It is better to prepare the filling for Kiev cutlets from butter, which has a fat content of 82.5%. The dish will be soft and tasty if you buy a really high-quality product.
In addition, add finely chopped herbs to the butter so that it acquires a subtle aroma.
Choice of meat
For cooking chicken Kiev, it is better to use chicken breast. It is tender and juicy, the dish will be dietary.
Choose only fresh and high-quality meat, do not buy frozen products. Thanks to this, the culinary masterpiece will meet your bold expectations.
Wrap the filling correctly
The cutlet must be perfectly molded, because then the butter will not leak out. Place the butter, which is slightly frozen, in the center of each chicken breast.
Then cover the butter with the second piece of meat and wrap it all up well to form something like cabbage rolls.
Frying the blanks
To remove excess liquid, dip the items in a paper towel. This will prevent the oil from splashing and shooting in all directions.
Chicken Kiev is cooked in a large amount of oil that has boiled well. The products are fried until a crust of an appetizing golden hue appears on their surface. On average, the cutlets are fried on one side for three minutes.
Using double breading
This is your chance to keep the filling intact. As a result, you will be able to serve truly delicious Kiev cutlets. In addition, breading is the basis for the appearance of a crispy and delicious golden crust.
Cutting meat correctly
Chicken breast should be cut with a well-sharpened knife from the side that is the thickest. Otherwise, you will pierce the meat entirely. At the very beginning, make a neat cut, and then unfold the fillet. Be sure to cut off the small fillet, as you will definitely not need it.
We remove tendons from meat
The cutlets will be soft and incredibly tender if you get rid of all the tendons. Trim them in several places so that the culinary masterpiece does not deform during frying.
Cooking cutlets in deep fat
In this situation, it is better to take vegetable or corn oil. Thanks to this, the finished dish will have an interesting taste. Also, many housewives use pork fat, which is also not prohibited.
Before serving the Kiev cutlets, be sure to pierce them with a sharp knife. The steam will come out, so the heated oil will not burn you. These cutlets go perfectly with loose rice, as well as vegetables baked in the oven!
