Chicken meat is a versatile product from which you can cook many delicious dishes. We offer to diversify the diet with original Kiev cutlets, which will appeal to the whole family.
Kiev cutlets are a classic of Ukrainian cuisine. Previously, they were considered an obligatory attribute of any holidays; they can always be ordered to restaurants. And today Ukrainian women carefully keep the secrets of cooking, inherited from grandmothers.
Kiev cutlets are breaded chicken meat. It is fried to a crispy golden brown, and butter with herbs is necessarily put inside. It turns out very tasty.
Do you want to learn how to cook cutlets in Kiev? Just follow our photo recipe and surprise your loved ones with delicious dishes.
By the way, many housewives believe that Kiev cutlets are very capricious and take a lot of time, so they don’t dare to cook them. In fact, this is not the case, as you can see by looking at our recipe. You just need to know a few tips and secrets of their preparation.
Soak the meat in the marinade and refrigerate for several hours (preferably overnight). For marinade in mineral water, dissolve a little salt, soy sauce, add black pepper to taste. After such processing, pieces of meat will not spread and tear when beaten.
In order for the oil inside the Kiev cutlets to be evenly distributed, let them rest under the lid for about 5 minutes.
Fresh herbs added to the filling will help make the cutlets more fragrant and saturated.
To make the dish less greasy, after cooking, place the cutlets on a paper towel for a couple of minutes. During this time, excess fat will be absorbed.
Crispy on the outside and juicy on the inside – this is the secret of the popularity of the cutlet in Kiev. To achieve this result, it is important to properly wrap the chicken fillet so that the oil does not leak out of it. In the classic recipe, one of the ends of the cutlet is fixed with a chicken bone. After that, they are wrapped in cling film and sent briefly to the freezer.