Chicken Kiev - 10 step-by-step recipes at home

Not everyone has tried to cook Kiev cutlets on their own, but everyone knows about their main zest. There are many technologies for making delicious Kiev cutlets, we have collected 10 of the most original ones in this article.

The classic recipe for making Kiev cutlets in a pan

According to the classic recipe for Kiev cutlets, whole breast is used. The fillet is beaten off with a kitchen hammer and a piece of butter is wrapped in it; when baked, it makes the chicken meat juicy and aromatic from the inside.

Cooking time: 110 minutes

Cooking time: 60 minutes

Servings: 6.

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  Mix softened butter with dill.
• 
  Put the resulting creamy mass on cling film, roll up a rectangular roll and leave in the refrigerator for 40-60 minutes.
• 
  Cut the fillet lengthwise into two parts. Cover each piece with cling film and beat with a kitchen hammer.
• 
  Prepare batter products. In one bowl, beat the chicken eggs with kefir, add breadcrumbs in the second, and flour in the third.
• 
  Remove the oil filling from the refrigerator, cut it into 6 pieces.
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  Brush each piece of meat with salt and pepper, put the oil filling.
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  Wrap the butter in the chicken.
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  Then roll each cutlet in flour.
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  Next, dip the cutlet into the egg-kefir mass, the liquid should cover the entire cutlet.
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  After that, roll the cutlet in flour again, double breading will make the Kiev cutlets crispy on the outside.
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  Finish the breading step with breadcrumbs.
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  Preheat a frying pan, pour in a large amount of vegetable oil so that the cutlets are about half immersed in it. Fry the patties over medium heat until golden brown on all sides. In total, this will take 10-15 minutes.
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  Then transfer the cutlets to one pan, cover it with a lid and simmer them over low heat for 15-20 minutes. Serve hot cutlets.

Bon Appetit!

How to cook minced chicken Kiev cutlets at home?

One of the simplest recipes for making Kiev cutlets. Unless you want to spend a lot of time preparing meat. Take ready-made minced chicken.

Cooking time: 80 minutes

Cooking time: 30 minutes.

Servings: 5.

Ingredients:

• Minced chicken - 800 gr.
• Butter - 100 gr.
• Greens - 30 gr.
• Chicken egg - 1 pc.
• Bread crumbs - 4 tablespoons
• Flour - 4 tablespoons
• Spices to taste.
• Vegetable oil - 200 ml.

Cooking process:

1. Mix the softened butter with chopped herbs, form a small sausage from the resulting mass and freeze it.
2. Salt the minced meat, season and stir.
3. Form small cakes from the minced meat, put a piece of fragrant butter on them and mold the cutlets.
4. Prepare three bowls for breading.Beat an egg in one, add flour to the second, and breadcrumbs in the third.
5. Dip the cutlets in flour first, then dip them in a beaten egg, then roll in breadcrumbs.
6. Deep-fry the cutlets for 3-4 minutes on each side. Then transfer them to an ovenproof dish and bake in the oven at 180 degrees for 15 minutes.
7. Serve the Kiev cutlets with fresh vegetables.

Bon Appetit!

Delicious chicken Kiev cutlets with butter in the oven

The popularity of Kiev cutlets knows no bounds. We suggest you try the recipe for Kiev cutlets, which is very close to the classic. The dish is prepared from chicken fillet and baked in the oven.

Cooking time: 100 minutes

Cooking time: 40 minutes

Servings: 2.

Ingredients:

• Chicken breast - 1 pc.
• Butter - 50 gr.
• Chicken egg - 1 pc.
• Bread crumbs - to taste.
• Salt to taste.
• Hard cheese - 30 gr.
• Ground black pepper - to taste.
• Garlic to taste.
• Dill to taste.

Cooking process:

1. Wash the chicken breast, dry it and cut it into quarters. Beat each piece of meat with a kitchen hammer.
2. Prepare the filling. Grate the cheese on a fine grater, pass the garlic through a press, chop the herbs with a knife. Combine softened butter, cheese, garlic and herbs. Season the filling with salt to taste.
3. Roll the filling into a sausage, wrap in plastic wrap and refrigerate for 40-60 minutes.
4. Brush each chop with salt and spices. Put in a small piece of the filling.
5. Wrap the filling in the meat.
6. Dip the patties in a beaten egg first.
7. Then roll in breadcrumbs. Repeat this procedure one more time.
8. Grease a baking dish with butter, put the blanks on it. Bake the cutlets in the oven at 220 degrees for 40-60 minutes.
9. Kiev cutlets are perfect for a festive table.

Bon Appetit!

Tender and juicy Kiev cutlets with cheese at home

Delicate and juicy Kiev cutlets stuffed with cheese and butter will decorate your festive table. Guests will definitely appreciate your culinary skills and want to learn all the subtleties of the recipe.

Cooking time: 70 minutes

Cooking time: 40 minutes

Servings: 4.

Ingredients:

• Chicken breast - 1 pc.
• Salt to taste.
• Ground black pepper - to taste.
• For filling:
• Butter - 40 gr.
• Parsley - 5 gr.
• Sweet paprika - ¼ tsp
• Salt to taste.
• Ground black pepper - to taste.
• Garlic - 1 tooth
• Cheese - 20 gr.
• For breading:
• Flour - 200 gr.
• Chicken eggs - 2 pcs.
• Bread crumbs - 300 gr.
• Salt to taste.
• Vegetable oil - 300 ml.

Cooking process:

1. Cut the chicken breast into quarters.
2. Beat each part well, season with salt and pepper.
3. Pass the garlic through a press, finely chop the greens. In a bowl, combine softened butter, herbs, garlic, salt and pepper.
4. On each chop, place some buttery filling and a slice of cheese.
5. Wrap the butter and cheese filling in the chicken fillet. Roll the cutlets in flour. Then dip in a beaten egg with salt. Next, roll in breadcrumbs, then dip again in the egg mass and crackers.
6. Pour a large amount of vegetable oil into a preheated pan. Fry the patties until golden brown on all sides.
7. After that, put the cutlets in a baking dish and bake in the oven at 190 degrees for 15 minutes. Serve Chicken Kiev as a separate dish.

Bon Appetit!

Step-by-step recipe for making Kiev cutlets with mushrooms

Chicken Kiev cutlets with mushrooms are a real find for a delicious and hearty lunch for the whole family. As a side dish, you can serve any vegetables, potatoes or Italian pasta.

Cooking time: 70 minutes

Cooking time: 40 minutes

Servings: 4.

Ingredients:

• Minced chicken - 500 gr.
• Champignons - 200 gr.
• Bulb onions - 1 pc.
• Potatoes - 50 gr.
• Bread crumbs - 3 tablespoons
• Chicken egg - 1 pc.
• Mayonnaise - 2 tablespoons
• Garlic - 1 tooth
• Spices to taste.
• Vegetable oil - for frying.

Cooking process:

1. Add chopped garlic, grated potatoes, mayonnaise, salt and spices to the minced chicken. Mix the minced meat well.
2. Cut the champignons and onions into cubes.
3. Fry the onions and mushrooms in vegetable oil until tender.
4. Make cakes from minced meat, put a little mushroom frying on each and mold cutlets.
5. For breading, beat the egg and salt in one bowl and add the breadcrumbs to the other. Dip the cutlets in a beaten egg first, then roll in breadcrumbs.
6. First, deep-fry the cutlets for 5-7 minutes each. After that, fold the cutlets into a mold and send them to the oven, preheated to 170 degrees, for 15 minutes.
7. Kiev cutlets with mushrooms are ready, serve them hot.

Bon Appetit!

Chicken Kiev with bone according to the classic recipe

For the Kiev cutlet, the classic recipe uses a part of the breast cut from the carcass along with the bone from the wing. After baking, the paper is put on and decorated. Naturally, such a hot dish is perfect for a festive table.

Cooking time: 120 minutes

Cooking time: 40 minutes

Servings: 2.

Ingredients:

• Chilled chicken - 1 pc.
• Butter - 100 gr.
• Vegetable oil - for frying.
• Bread crumbs - to taste.
• Chicken eggs - 2 pcs.
• Parsley to taste.
• Salt to taste.

Cooking process:

1. From one chicken carcass, only two Kiev cutlets on the bone are obtained. Cut out the breast along with the wings. Remove the skin, cut off part of the wing and cut off the meat from the bone.
2. Turn the blanks over with the inside up and cut off the convex part of the breast.
3. Cover the meat with cling film and beat it off. Also beat off the cut parts. Brush the chops with salt.
4. Mix the butter with chopped herbs, salt the filling to taste. Place some butter mixture on the meat.
5. Place the cut breast pieces over the filling, then wrap the chop around. This will keep the filling inside and the melted butter will not leak out during baking. Place the blanks of Kiev cutlets in the freezer for 10 minutes.
6. For breading, beat egg, milk and a little salt in a bowl. Dip the cutlets in the beaten mass.
7. Then roll the patties in bread crumbs.
8. Quickly fry the Kiev cutlets in boiling oil.
9. Then place them in a mold and send them to an oven preheated to 190 degrees for 45-60 minutes. Close the bone with paper decoration and a beautiful dish for the holiday is ready.

Bon Appetit!

Deep-fried juicy Kiev cutlets at home

Chicken Kiev cutlets are chicken chops in which a filling of butter and fresh herbs is wrapped. During the baking process, the butter melts and gives the meat a pleasant creamy taste and aroma.

Cooking time: 60 minutes

Cooking time: 30 minutes.

Servings: 2.

Ingredients:

• Butter - 30 gr.
• Chicken breast - 350 gr.
• Ground black pepper - to taste.
• Chicken egg - 1 pc.
• Sunflower oil - 100 ml.
• Parsley - 5 gr.
• Salt to taste.
• Wheat flour - 30 gr.
• Bread crumbs - 50 gr.

Cooking process:

1. Mix softened butter with chopped herbs. Wrap the filling in foil and send to the refrigerator to harden.
2. Wash the chicken fillet, cut into slices. Beat them with a hammer, season and salt to taste.
3. Put the frozen filling of butter and herbs on the fillet.
4. Wrap the filling in the fillet.
5. Dip in flour, beaten egg, and breadcrumbs.
6. Then dip the cutlets again in the egg mass and roll in breadcrumbs. Thanks to the double breading, the patty has an excellent crisp crust.
7. Pour a large amount of vegetable oil into a saucepan with a thick bottom, heat it and fry the cutlets on all sides until golden brown. One cutlet will take 15-20 minutes.
8. Then transfer the patties to paper towels to get rid of excess fat.
9. Chicken Kiev is ready, serve them for lunch or dinner.

Bon Appetit!

A simple and quick recipe for lazy Kiev cutlets

Delicious cutlets with a delicious crispy crust. Cooking Kiev cutlets requires a certain skill and accuracy. We suggest trying a simpler, but no less delicious recipe for Kiev cutlets not from chicken fillet, but from minced meat.

Cooking time: 70 minutes

Cooking time: 30 minutes.

Servings: 4.

Ingredients:

• Minced chicken - 550 gr.
• Chicken eggs - 2 pcs.
• Butter - 60 gr.
• Greens - 3-4 branches.
• Flour - 3-5 tablespoons
• Bread crumbs - 3-5 tbsp
• Salt to taste.
• Ground black pepper - to taste.
• Vegetable oil - 150 ml.

Cooking process:

1. Mix the melted butter with chopped herbs, wrap the mixture in cling film and send to the freezer until it solidifies.
2. Salt the minced chicken, season, break an egg into it and mix.
3. Take three containers for breading. Pour flour into one, breadcrumbs into the other, beat an egg in the third.
4. Divide the minced meat into three equal parts, form the cakes. Place 1/3 of the filling on each tortilla.
5. Form cutlets from each tortilla. Dip the cutlets in flour, dip in a beaten egg and cover with bread crumbs.
6. Place the blanks in the freezer for 10 minutes, then deep-fry until tender.
7. Before serving the Kiev cutlets on the table, pat them dry with paper towels.

Bon Appetit!

How to cook homemade Kiev cutlets on your own in a slow cooker?

To cook a small amount of Kiev cutlets, you can use a slow cooker. In a multicooker bowl, cutlets can be deep-fried or fried and then baked. But the main secret of Kiev cutlets is not in the method of their preparation, but in double breading.

Cooking time: 70 minutes

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Chicken fillet - 3 pcs.
• Butter - 100-150 gr.
• Chicken eggs - 2-3 pcs.
• Dill - 1 bunch.
• Breading - 1 tbsp.
• Salt to taste.
• Garlic - 1-2 teeth.
• Vegetable oil - 0.5 tbsp.

Cooking process:

1. Wash the fillets, blot with paper towels, cut off the convex part of the fillet. Make a deep cut on the larger piece and reveal the meat.
2. Beat the fillet with a kitchen hammer.
3. Mix soft butter with chopped herbs and garlic, wrap the resulting mixture in plastic wrap and put in the freezer for half an hour.
4. Salt the chops, put a little butter and greens filling in the middle, roll the meat into a cutlet.
5. Whisk the eggs in one bowl and the breadcrumbs in the other. First dip the cutlets in the egg mass, then roll in breadcrumbs. Repeat this procedure one more time. Cool the workpieces in the freezer, then start frying.
6. Pour vegetable oil into the multicooker bowl. Fry the chicken Kiev in the "Fry" mode on both sides for 2-3 minutes. Then put all the patties in the bowl and select the “Bake” mode for 30 minutes.
7. Serve ready-made Kiev cutlets hot with a side dish of your choice.

Bon Appetit!

Incredibly delicious chicken Kiev from turkey in crispy breading

Turkey fillet is also suitable for making Chicken Kiev. Crispy breading and light white meat go well with herbs and a pleasant creamy aroma.

Cooking time: 70 minutes

Cooking time: 30 minutes.

Servings: 4.

Ingredients:

• Turkey breast - 1 pc.
• Breadcrumbs - 0.5 tbsp.
• Flour - 0.5 tbsp.
• Butter - 30 gr.
• Parsley - 10 gr.
• Garlic - 2-3 teeth.
• Chicken egg - 1 pc.
• Black pepper hammers - to taste.
• Salt to taste.
• Vegetable oil - for frying.

Cooking process:

1. Cut the breast lengthwise, open and beat with a kitchen hammer.
2. Melt 2/3 of the butter, add chopped garlic, parsley, salt and ground pepper. Rub the chops with the mixture.
3. Roll the meat into a roll, roll the blanks in flour.
4. Next, dip the cutlets in a beaten egg.
5. Then roll in breadcrumbs.
6. Heat the vegetable oil and the rest of the butter in a skillet. Fry the patties until golden brown on four sides. Each side will take about 2-3 minutes.
7. Serve hot patties with or without garnish.

Bon Appetit!