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КОТЛЕТЫ ПО-КИЕВСКИ - классический пошаговый рецепт!

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Сегодня в нашем меню классический рецепт, будем готовить котлеты по-киевски.

Это очень вкусные, сочные и ароматные котлеты, которые в отличии от традиционных, готовятся не из мясного фарша, а из натурального отбитого куриного филе.

Я покажу вам пошагово как приготовить такие котлеты в домашних условиях, чтобы у них получилась золотистая хрустящая корочка, нежная мякоть и при этом сочная ароматная начинка осталась внутри котлет, а не вытекла в процессе приготовления.

Несмотря на то, что это блюдо приводит в восторг любого гурмана, многие боятся самостоятельно готовить котлеты по-киевски.

Дело в том, что существуют определенные тонкости их приготовления, о которых я сегодня подробно расскажу и все наглядно покажу.

Вы узнаете все секреты приготовления этого ресторанного блюда, которое сможете самостоятельно воплотить у себя на кухне.

Увидев весь процесс приготовления, многие скажут, что проще купить готовые, но поверьте мне - никакие полуфабрикаты, а тем более готовые обжаренные котлеты, которые необходимо подогревать не сравнятся с теми, что вы приготовите своими руками.

Преимущество этого блюда в том, что котлеты можно приготовить заранее и хранить в морозилке в закрытой таре.

За день до приготовления перекладываем их из морозилки в холодильник для разморозки, а непосредственно перед подачей обжариваем, доводим до готовности в духовке и подаем на праздничный стол.

Попробуйте самостоятельно приготовить это замечательное блюдо, повторяйте за мной и у вас обязательно все получится!

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▶️ 5 рецептов постного майонеза ➫ https://youtu.be/caGOJ6Pyp6k...

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▶️ Как приготовить разрыхлитель ➫ https://youtu.be/I2psiVUIw74...

▶️ Как приготовить топленое масло ➫ https://youtu.be/-bgVtfNLC6s...

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СПИСОК ИНГРЕДИЕНТОВ на 8 котлет:

ДЛЯ КОТЛЕТ:

• 4 крупных куриных филе (~1,4 кг)

• 200 г сливочного масла

• 1 ч.л. лимонного сока

• зелень укропа и петрушки

• соль

• перец

ДЛЯ ПАНИРОВКИ:

• мука (~200 г)

• 4-5 яиц

• белый хлеб (батон)

ДЛЯ ОБЖАРКИ:

• 1 л рафинированного масла

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KIEVSKY CUTLETS - a classic step by step recipe! If subtitles bother you, turn them off! Hello friends, with you Dina! Welcome to my Recipe Collection channel. Today in our menu is a classic recipe, we will cook chicken Kiev. These are very tasty, juicy and flavorful burgers, which, unlike traditional ones, are not made from minced meat, but from natural battered chicken fillet..

I will show you step by step how to cook such burgers at home so that they turn out golden crisp, tender flesh,.

And at the same time juicy aromatic filling remained inside the cutlets, and not flowed out in the cooking process..

Despite the fact that this dish delights any gourmet, many people are afraid to cook Kyiv-style meatballs on their own..

The fact is that there are certain subtleties of their preparation, which I will tell you in detail today and I will clearly show everything..

After watching the video to the end, you will learn all the secrets of cooking this restaurant dish,.

Which you can independently realize in your kitchen, and I am sure that you will definitely succeed!.

So, let's start, for the beginning we will prepare the filling for our meatballs - fragrant green oil..

We get good quality butter from the refrigerator beforehand and leave it in the kitchen so that it becomes soft..

Dill and parsley greens, which I previously washed and dried, grind as little as possible..

Pour chopped greens to a soft butter, add salt and 1 tsp to taste. lemon juice..

Depending on the preferences of the cook, lemon zest or chopped garlic can be added to the butter..

Mix everything well until lemon juice is combined with butter..

The mixture is transferred to the food film or plastic bag, forming an oil "sausage",.

And remove to the freezer until it is completely set, as a rule, half an hour is enough..

In the meantime, let's prepare the chicken fillet. Ideally, one chicken Kiev fillet is prepared from one chicken breast fillet - this was the case in Soviet times when the chickens were small..

Now everything has changed - broiler chickens are sold in stores, and if you make a cutlet made from such a large filet, it will be just awesome..

Therefore, from each filet I will cook two cutlets. Classic chicken Kiev prepared on the bone, but in order to properly cut the fillets for these meatballs, we need a whole chicken..

And today I will show both options for making cutlets - both on the bone and without it..

Well washed and dried chicken laid on the back, and make a deep incision along the keel bone, on the one hand..

We remove the skin so that it does not interfere with us and we cut the fillet close to the costal bones, reaching the shoulder joint,.

And then carefully cut the fillet with the wing along the joint..

That's what we did - fillets with the wing..

The two extreme phalanxes are cut off and we leave only the humerus (it is also called the wing bone), which must be completely stripped of skin and meat, also removing part of the external joint..

If everything is done correctly, without damaging the tendon, then the fillet itself, and later the finished meat patty can be safely held by the bone..

And now to fix everything the same thing again with the second filet, as long as the knife is as sharp as possible..

This is how we remove both fillets, and we will not need the rest of the chicken in this recipe..

We remove the skin from the second fillet, cut off the wing along the joint and clean the humerus, not forgetting to cut off a part of the outer joint..

As a result, it turns out that only two real bone patties are made from one chicken, and this is not rational,.

And considering that very large chickens are now being sold, the recipe has become easier over time and now most often chicken Kiev are cooked from ordinary chicken fillet bought in the store..

Both fillets are very large, so I will make two cutlets from each of them, in the end I will have 8 cutlets, two of which will be on the bones..

As is known, chicken fillet consists of two parts - small and large..

We cut the small fillet, we will need it a little later, and the big one is neatly cut lengthwise into two parts equal in thickness..

As for the fillet on the bone - we also cut the small fillet, and the large one is cut lengthwise into two parts, thus you get one fillet on the bone, and the second without it..

If you cook a Kiev chicken cutlet from a small chicken, then cut the fillet along one side, but not completely, and then open it like a book..

Fillet prepared, and now it is necessary to repel it. To do this, we need food film or a plastic bag like mine. Let's start with a small fillet. You need to beat the smooth side of the kitchen hammer, so as not to tear the delicate fibers..

There is a common mistake when chicken meat for Kiev cutlets beat off the toothed side,.

At the same time, it breaks and turns "in the hole", and at the time of roasting the cutlets, the juicy oil filling flows out..

That's how well the small fillet strayed. From it you can easily cook a full-fledged cutlet, and since we are preparing a classic recipe, it will still come in handy for us, but more on that later..

Try to beat the fillet very carefully, as if "stretching" it from the center to the edge in the direction of the fibers..

Our task is to get a smooth layer of meat in the range of 3-4 mm..

In the same way we beat a large filet. Considering that at the edge it is thinner, and at the base of the bone is much thicker, the thick part needs to be beaten off more....

... if necessary, periodically lifting and leveling the film. Please note that the fillet bounces only on one side..

Those parts of the chicken fillet, where there is a smooth film on the outside, must be beaten on the inside,.

Without damaging the integrity of this film, which serves as an additional guarantee that the juicy stuffing of the patties will not leak out..

If you do not have a hammer with a wide smooth surface - use the usual rolling pin for the dough, which can and beat the fillets and lightly roll it..

While we were preparing the fillet - the oil is completely frozen and we need to divide it into 8 oblong parts by the number of cutlets, this will be their juicy stuffing!.

Ideally, each piece of butter is pre-wrapped in a small fillet, but since there are only 4 of these, then we cut each half in half and wrap the oil stuffing around it..

Thus, we wrap each piece and, until the butter begins to melt, proceed to the formation of cutlets..

Along each layer in the center lay a piece of cold oil covered with a thin strip of small fillet,.

If possible, tuck the edges and twist tightly, pressing on all sides and giving the cutlet the shape of an ellipse..

The butter in the cutlet must be completely closed with chicken fillet, otherwise it will flow out during frying..

Thus we make all the patties. In addition to the classic butter filling, you can add grated cheese, fried mushrooms, boiled egg yolk and even ham into a patty, but this is optional..

Semi-finished products are formed and now we send them to the freezer for at least half an hour in order to.

So that the butter does not melt prematurely, the breading is kept better on the meat, and the cutlets themselves retain their perfect shape..

In the meantime, the cutlets are cooled, prepare the breading. For this we need flour, eggs and breadcrumbs. The most convenient way is to be breaded in a wide dish, for example, in a deep dish. In one of them we pour out flour, and in the other we knock out eggs for cooking lezona..

Depending on the size of the cutlets and the size of the eggs themselves, on average, you will need half an egg per cutlet..

I will take 6 pieces since they are not very large. Slightly add them and razbaltyvaem with a fork, no need to whisk too much, at the end of mixing you can literally pour a tablespoon of water or milk, but this is not necessary..

Now let's do breadcrumbs. In the classic recipe for chicken Kiev, breadcrumbs are not used, we need breadcrumbs, the so-called white breading..

I have already prepared a piece of breading, and now I will show you how this is done. White bread is necessary for such breading, it can be a loaf or a white unsweetened bun..

It is better if the bread is slightly stale, for example, yesterday's, but not crackers. It is most convenient to grind such bread in a blender, and if you have very soft fresh bread, then in order to make a fluffy white crumb out of it,.

I recommend to freeze it beforehand, and then grind it in a blender or grate it on a coarse grater..

When grinding with a blender, adjust the size of the crumb by yourself..

That's what white breading is. It turns out very soft, tender, light and crumbly, while not completely dry, just perfect for making Kiev cutlets..

In the meantime, we prepared the products for breading, the cutlets cooled well, but did not freeze - what we need..

In the classic recipe, chicken Kiev cutlets are breaded in a double white breading. To begin with, we ferment the cutlet in flour and shake off the excess, then send it to the egg, and in order not to breach your fingers, it is better to use two forks..

Then we transfer the cutlet to bread crumbs and for high-quality breading at this stage it is very important not just to roll the cutlet lightly in crumbs,.

And take it in hand and press it in addition, as if to “glue” the breading to the previous layer..

Then we again send the cutlet to the egg and again roll it in bread crumbs, lightly pressing them with our hands..

With this action, we not only fix the breading well, but also give the cutlets the final shape of the “boat”..

Excess crumbs should be well shaken so that when frying the meatballs in butter, they are not sprinkled and not burned..

This is a double white breading, in the same way, we pan all other cutlets..

In order to easily remember the sequence in which to pan any semi-finished products from meat, poultry and fish, there is a long-known hint..

Remember the keyword "MEAT", each letter of which means the order of action when breaded,.

Where the letter M is flour, I am the egg, C is the rusks (in our case, breadcrumbs), O is the roasting..

So you will never get confused and do not forget what is behind it, but remember that Kiev cutlets are breaded in a double white breaded..

Cutlets on the bone are breaded in the same way, but before frying, the breading from the bone itself must be removed..

In the meantime, I am paning the last patty, I want to add that at this stage the breaded Kiev-style cutlets can be sent to the freezer for long-term storage..

I'll fry the cutlets right away and show you the whole cooking process, and at the time of preparing the deep fat fryer, put them in the fridge so that the breading is slightly dried and the butter inside the meatballs does not melt..

Install a deep pan, a cauldron or a saucepan on the stove and pour a sufficient amount of refined oil,.

So that when frying the cutlets are completely covered with it. Let me remind you that in order to be safe, you should pour the oil into absolutely dry dishes..

Heat it to a temperature of 160-170 ° C (320-338 ° F), but if there is no kitchen thermometer, the desired temperature can be easily determined using a regular toothpick..

Dip it in the butter and if bubbles appear around the toothpick, then the butter has reached the desired temperature..

We get the cutlets out of the fridge and proceed to roasting, be careful, the oil is very hot!.

We lower the cutlets in deep-fried and fry until golden brown literally 1-2 minutes, while inside the cutlet remains almost raw..

Frying time depends on the intensity of heating, the volume of oil, and the number of simultaneously fried cutlets..

At this stage, our task is to get a crispy ruddy crust, and we will bring the cutlets to readiness in the oven..

When frying chops on the bone do not forget to clean it from the breading..

So we fry all the patties..

We send them to the oven preheated to 180 ° C (356) and bring to readiness within 12-15 minutes..

Willing meatballs are determined by the presence of small air bubbles appearing on their surface..

As soon as the cutlets "began to hiss" - this suggests that the liquid inside has reached the boiling point, which means that the tender chicken fillet is completely ready!.

It took me 15 minutes. At this stage it is important not only to wait for the readiness of the cutlets, but also not to overdo them, otherwise they may burst, and the juicy filling will be on the baking sheet..

We get ready burgers out of the oven. These are such beautiful, ruddy chops we have turned out! They perfectly keep their shape, all the whole and the filling did not flow out!.

And now the long-awaited moment, let's cut the cutlet and see what happened?.

Be careful, the oil inside is very hot and may drip, and to balance the pressure, pierce the patty with a fork and then cut it..

Our Kiev cutlet turned out very appetizing, with a crispy golden crust!.

Delicate chicken fillet is completely cooked, and when sliced, the fragrant oil flows out of the patty!.

That is why chicken Kiev should be fried just before serving and serve them to the table, as they say "with heat, with heat.".

As a rule, in restaurants such burgers are served on croutons with deep-fried potatoes and green peas..

If the cutlet is on the bone, then they put a papillo on it, and I will show you how to do it now..

We take a thick napkin or a sheet of paper, cut a strip about 10 cm wide,.

Fold it in half lengthwise and from the side of the fold we make cuts every half centimeter from each other, but not completely..

We turn the paper in the opposite direction so that the file is more voluminous, and wind several turns on a stick, pencil or any other object of suitable diameter..

The number of revolutions do as you wish. It is possible to fix the papillo with a thin strip of scotch or a stapler. This is how quickly and simply these decorations are made that allow you to hide the bare bone,.

But besides aesthetic purposes, they also have a practical purpose - they play the role of a handle, for which you can hold a cutlet, cutting it into portions and at the same time do not soil or burn your hands..

So, I told my friends and showed you a detailed step-by-step recipe for classic chicken Kiev..

After seeing the whole cooking process, many will say that it is easier to buy ready-made but believe me - no semi-finished products, and especially ready-made fried meatballs that need to be heated, can not be compared with those that you cook with your own hands..

The advantage of this dish is that the cutlets can be prepared in advance and stored in a freezer in a closed container..

The day before cooking, we transfer them from the freezer to the fridge for defrosting,.

And immediately before serving, fry, bring to readiness in the oven and serve on the festive table..

Thank you for watching the video to the end! Try to cook this wonderful dish by yourself, repeat after me and you will definitely succeed!.

I wish you all bon appetite and delicious holidays! Friends, if this video was useful to you - do not forget to put "Like"! Thank you for sharing my recipes and leaving your comments. If you are on the “Recipes Collection” channel for the first time, subscribe and click on the bell to keep out my new videos..

I have on the channel and other recipes for delicious hot dishes, including on the holiday table..

All links on the screen and in the description. Dina was with you. To new meetings, to new delicious recipes!




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