One variety of burgers, which are known to the modern culinary world is chicken Kiev.Traditionally it is made from chicken, carefully chipped fillets.Initially, in the preparation of meat into it with a hammer to drive in the freshest butter.This gave ready cutlet incredibly delicate, creamy taste.A little later, when the production of this famous dish was put on stream, cold oil steel fillet wrapped in a roll.At the same time oil started adding different seasonings, spices, grated cheese, egg yolk, mushrooms and herbs.Chicken Kiev with cheese is incredibly tasty and original, because, for example, the melted cheese in the filling gives the dish a special mood.This option is great variety to the classic recipe.
Pre smeared with beaten egg and roll in breadcrumbs, chicken Kiev baked fried and served on a crouton.According to tradition, in one of its ends is fixed shoulder bone chicken, as the meat used for chops shot with breasts.When a table to put on the bone curler decorative paper, and the usual dish becomes a festive and elegant.
Year by year, the famous recipe for Chicken Kiev is improved, and modern housewife is now increasingly being used in place of a single piece of chicken stuffing.Perhaps due to the fact that it is cheaper than buying and razdelyvanie whole poultry carcasses, perhaps because faster and more familiar.But, be that as it may, the chicken Kiev minced differ from the product, which is the true, traditional chicken Kiev.But, the taste, the specific preparation and a great creamy filling with herbs in them remain the same.
cook delicious chicken Kiev minced very simple.
You will need: chicken (preferably fillets thighs and breasts) - about 1 kilo, fresh lard - 200 grams, raw egg - 2 pieces, raw cow's milk - 500 ml of butter - 100 grams, parsley, dilllemon juice about 2 tbsp.l., the same amount of wheat flour, bread crumbs, salt, pepper and vegetable oil for frying.
Method: lard and chicken scroll through a meat grinder, season with salt and spices, to drive the egg, pour the milk (by eye) and well mixed.Stuffing is ready.Now prepare the filling: sort, wash and chop the herbs, add it to the melted butter, pour in to the same lemon juice Mix, divide the mixture into 10 equal portions and place in the freezer.Now you need to prepare the batter: in the milk to dissolve the egg, salt, and pour a little flour, mix well to avoid lumps formed flour.
After forming Chicken Kiev of minced meat as follows: divide the stuffing into 10 equal parts and make them non-thin cake.In the middle of each of the cakes cool to put a green oil mixture and form elliptical cutlet, which must then be dipped in batter, even slightly impregnate them, and roll in breadcrumbs.In a deep frying pan with a thick vegetable oil and chicken Kiev minced fried to a delicious, crunchy golden crust, and then bake until cooked in the oven.At a temperature of about 200 degrees, chicken Kiev are in the oven for about 15 minutes.A good side dish to them will be green jar canned peas, drizzled liberally with melted butter.You can also put on a slice of roasted cutlet toasted bread or to experiment and bake the puff pastry in the form of rectangles, and as unusual shapes.It is not necessary in this case to use any oil, not to overdo it with fat as chicken Kiev minced meat itself is very nutritious dish.
Bon appetit!
