Homemade meatballs in kiev

In order to taste an exquisite festive dish, it is not necessary to go to an expensive restaurant: it is enough to cook homemade meatballs in Kiev. This dish has been known since the end of the 19th century and is still very popular. Unlike those of the first Kiev cutlets, the recipe has slightly changed, but in no way became worse. Chicken fillet with various fillings are prepared easily and quickly. Well, then, let's try to cook a delicious Kiev cutlet at home.

Ingredients:

• chicken breasts - 4 pieces;
• garlic - 3 cloves;
• butter - 1 pack (200 grams);
• dill - one large bunch;
• vegetable oil - for frying;
• eggs - 3 pieces;
• breadcrumbs - for breadcrumbs cutlets;
• flour - how much will it take for a breading;
• black pepper to taste;
• salt to taste.

Homemade meatballs in Kiev. Step by step recipe

1. A couple of hours before we start cooking the Kiev cutlets, we take out the butter from the refrigerator and let it soften at room temperature. The oil should be so soft that it should resemble an airy oil cream.
2. Then we take a large bunch of dill: the more dill in such cutlets, the tastier and juicier we will get with you. So, wash my dill in advance, before starting cooking: so that all the water can drain from it. We cut dry greens finely, finely, as soon as we succeed.
3. Grind the peeled garlic: it is best to pass it through a press. Who does not like garlic, you can do without it.
4. We mix oil, dill and garlic to make the mass homogeneous and have a slightly greenish tint.
5. We take a mat for sushi, cover it with foil (you can take a regular plastic bag) and spread the oily mixture. Slightly salt it and fold it with a rug into a kind of small roll. Spun on top of the film and sent for 15-20 minutes in the freezer, for easy solidification.
6. Carefully wash the chicken breast (and a whole breast will take one cutlet) and pat it with a paper towel. We cut off the films from it and, so to speak, a small process from the side. Cut the breast in half, starting from the thick part, not cutting 1 cm to the edge. If you cut it very much, then the filling will fall out of the cutlet, and you won’t succeed.
7. We unfold the cut chicken fillet with a booklet, cover it with a bag and begin to beat. You can do this with a special hammer: but we give preference to the rolling pin. She will not injure the meat and the fillet will remain intact. Roll out the meat with a rolling pin, like dough.
8. Salt and pepper the finished chicken breast, we do this only on one side. We remove it to the side, let it lightly soak in spices. We carry out the same procedure with the rest of the chicken meat.
9. The chicken process pieces that we laid aside at the very beginning also beat off slightly.
10. We break the chicken eggs without separating the yolks from the proteins, and slightly beat them with a fork. Salt a little. We also add a little salt to the flour.
11. We take out our slightly frozen butter and cut into as many parts as you want to make cutlets. In our case, there are four of them. First, we cut it in half, then one more time along: we got four pieces of butter.
12. We put a piece of butter on the meat, and on top, on it, one piece of fillet, which we beat separately. We wrap the cutlet with a tube, starting with the wide part. Crush the meat well from all sides, releasing air: the condition is mandatory - if you do not let the air out, then the filling will simply leak out of the cutlet during frying.
13. Dip the prepared cutlet in Kiev in flour and run in from all sides. Then dip in the eggs so that they cover the cutlet well. And, the third is bread crumbs. But, unlike other cutlets, this cutlet requires a double breading: so it will be tastier. After the crackers, we dip it again in the egg and then again in the crackers.
14. In a deep pan, you can take a roasting pan, pour vegetable oil: it should be a lot of it - and heat to a boil. Dip the patties into the squash butter: it should completely cover them - and fry them. When the cutlets get a golden color (it will take an average of 1.5 minutes, if they are small), turn over and then take it out. Large patties are fried in a pan for about 2.5 minutes on each side.

Homemade meatballs in Kiev from the site "I like to cook" turned out to be delicious and beautiful. Bon appetit to all!