Classic cutlets in Kiev. The technological process of cooking and dispensing chicken Kiev

Juicy, with a crispy crust and flowing oil, Kiev cutlets are suitable for everyday lunch, and as a signature hot dish on the festive table. To make them at home, you need to understand the cooking technology and remember a few secrets.

This cooking method underlies the rest of the recipes.

Required products:

• 4 chicken fillets;
• 100 g plums. oils;
• 2 eggs category C 1;
• 200 ml of milk;
• breadcrumbs for breading;
• 30 g chopped dill, parsley;
• salt and black ground pepper;
• non-aromatic oil for frying.

Technology step by step.

1. Butter is taken out of the refrigerator in advance, kneaded with a fork, salted, peppered and mixed with herbs.
2. Products are formed from the resulting mass with a spoon and placed in the freezer for 5 minutes. This will help the filling stay inside the patty while frying.
3. The fillet is cleaned of films and bones, cut with a sharp knife on one side, unfolding in the form of an open book. A small fillet is cut off and set aside, a large fillet is covered with cling film, beaten off, then salted.
4. Frozen butter with greens is placed in the center of the beaten chicken and covered with a small fillet.
5. A large fillet is carefully wrapped on all sides so that an elongated shape is obtained, and sent to the freezer for 3 minutes. This technique makes it easier to bread the semi-finished products and also allows the oil to stay inside.
6. While the blanks are cooling, whisk the eggs with milk with a whisk.
7. Frozen cutlets are dipped in a milk-egg mixture, sprinkled with breadcrumbs. The process is repeated twice. The double breading serves as a protection against oil leakage and ensures the formation of an appetizing crispy crust.
8. Oil is poured into the pan to a height of at least 1.5 cm.
9. Semi-finished products are placed in boiled oil and fried for 3 minutes on each side over high heat.
10. Next, the fire is reduced and the cutlets are fried for another 15 minutes.
11. At the end of cooking, the stove is turned off, and the cutlets are left in the pan to “rest” for 5 minutes, so that the oil is finally distributed throughout the mass.

How to cook from chicken breast?

The juiciness and appetizing garlic aroma of these cutlets will not leave anyone indifferent, and even a novice hostess will be able to cook them.

You will need:

• 900 g chicken breast;
• 100 g plums. oils;
• 2 garlic cloves;
• 1 egg;
• 10 g of basil, dill, parsley;
• breadcrumbs;
• salt and pepper;
• 80 ml vegetable oil.

Cooking method.

1. The breast is divided into 4 servings across the fibers. Each part is beaten off and slightly salted.
2. The greens are chopped, the garlic is passed through a press and mixed with sweet butter, salt and pepper, then cooled in the freezer for 5 minutes.
3. A cold filling is placed in the center of each part of the breast.
4. The meat is wrapped and double breaded, dipped twice first in the egg, then in the breadcrumbs (if the breast does not curl well, you can cover the hole with another piece of chicken).
5. The resulting blanks are fried in boiling oil, first over high heat for 2 minutes on each side, then over low heat for 15 minutes.

Tip: to make chicken Kiev cutlets even spicier, you can coat the meat with garlic before frying the outside.

With mushroom stuffing

Cutlets prepared according to this recipe should be served hot straight from the oven. They go perfectly with fried or boiled potatoes and vegetable salad.

Grocery list:

• 2 chicken fillets;
• 50 g plums. oils;
• 200 g of raw champignons;
• 1 egg;
• 50 g flour;
• 50 g breadcrumbs;
• 120 ml vegetable oil;
• 20 g fresh parsley;
• salt, black pepper.

Cooking steps.

1. Mushrooms are cut into smaller pieces, fried in a spoonful of vegetable oil, cooled.
2. Parsley is chopped, combined with mushrooms and slightly softened butter. The stuffing is removed in the freezer.
3. The fillet is beaten off under a cling film, salted, peppered.
4. In the middle of the fillet put a spoonful of filling, then the meat is wrapped tightly.
5. The cutlets are breaded in the following order: flour, beaten egg, breadcrumbs, egg, breadcrumbs.
6. Semi-finished products are fried in a large amount of oil until a crust appears.
7. Mushroom cutlets in Kiev are brought to readiness in the oven at 190 ° C for 12 minutes.

From minced meat in the oven

For minced meat, you can use any meat: veal, pork, chicken. However so that the cutlets do not fall apart, it is better to take low-fat varieties.

Ingredients:

• 0.5 kg of minced meat;
• 2 eggs;
• 80 ml fat plums. oils;
• 80 g flour;
• breadcrumbs;
• salt.

Step by step recipe.

1. Minced meat is salted and divided into 4 parts. A slightly flattened ball is formed from each.
2. A piece of butter is placed in the center of the workpiece and pressed inward.
3. Semi-finished products are alternately lowered into bowls with flour, eggs, breadcrumbs. The process is repeated.
4. Raw minced Kiev meatballs are laid out on a cutting board and sent to freeze for half an hour.
5. Frozen semi-finished products are cooked in preheated to 180 ° C for 40 minutes.

With spices in a slow cooker

Chicken Kiev is especially tasty and juicy in a slow cooker.

Composition of products:

• 300 g chicken fillet;
• 100 g butter;
• 4 small cloves of garlic;
• 10 g of dry seasonings of your choice;
• 30 g fresh dill;
• 1 egg;
• 100 g breadcrumbs for breading;
• salt.

Cooking technology.

1. The fillet is divided into 2 halves, each is beaten off.
2. Garlic and dill are crushed, mixed with 50 g of oil, seasonings and salt are also added here.
3. Half of the filling is placed on each part, then the meat is rolled up.
4. Dip each cutlet in beaten egg, then in breadcrumbs 2 times.
5. In the bowl of the multicooker, melt the remaining butter and cook cutlets on it on the “Frying” program set for 15 minutes.

With added cheese

It is much easier to cook such products than according to the classic recipe, since the filling is thicker and does not flow out, even if the meat is not rolled very tightly.

Required Components:

• 2 chicken fillets larger;
• 50 g butter;
• 2 large eggs;
• 110 g of hard cheese;
• 160 g flour and breadcrumbs each;
• 250 ml of milk;
• deep fat;
• salt and pepper.

Step by step recipe.

1. Butter and cheese are crushed on a medium grater, mixed, wrapped in cling film in the form of a sausage and put in the freezer for a quarter of an hour.
2. The fillet is beaten off, salted, peppered.
3. A piece of butter and cheese filling is placed in the center of each base. The fillet is wrapped in an envelope.
4. Breading is prepared: eggs and milk are mixed in one plate, flour is poured into the second, crackers are poured into the third.
5. The blanks are alternately dipped into flour, milk-egg mixture, crackers. Breading is repeated.
6. Semi-finished products are allowed to lie down in the freezer for 20 minutes.
7. Cutlets are deep-fried in a large volume for a quarter of an hour.

Chicken Kiev with bone

Cooking chicken Kiev, like in a restaurant, is quite simple. However, this will require butchering a whole chicken.

Required products:

• 1 chilled chicken;
• 100 g of sweet cream butter;
• 2 eggs category C0;
• 30 g fresh parsley leaves;
• salt, breadcrumbs, oil for frying.

Recipe step by step.

1. The carcass is cut off the breast along with the wings.
2. Part of the wing is removed, leaving the humerus.
3. The convex part of the fillet is cut off.
4. The remaining fillet with bone is beaten off and salted.
5. Mix butter and chopped parsley. Small balls are rolled from this mass and they are slightly frozen.
6. The stuffing ball is placed in the center of the chop. Cover with previously cut fillet.
7. Semi-finished products are placed in the freezer for 10 minutes.
8. Raw products are dipped twice in egg mash, then in breadcrumbs.
9. Each chicken Kiev with bone is deep-fried for about 15 minutes, then the dish is brought to softness in the oven for 45 minutes.

salmon steak, olive oil, olive oil, runny honey

soy sauce

Cheesecake Light

dry biscuits, butter (melted) for the filling: gelatin (leaf), cream, fatty soft cheese, zest sugar (finely grated), lemon juice, strawberries (chopped). cream (fat for whipping), egg (protein), for strawberry sauce: strawberries, strawberries (for decoration), zest (grated), lemon juice, sugar.

WITH orange alata

Orange, lettuce, avocado, smoked chicken breast, pomegranate seeds

For the sauce: lemon and orange juice, honey mustard, olive oil, garlic, white pepper.

WITH Tear the alata into small pieces with your hands and place in a salad bowl. Cut chicken meat into small cubes.

Hawaiian beauty

pineapple juice, coconut cream, cream

Everything is whipped garnished with pineapple

Technological maps for 4-5 different groups.

Cafe "Modern" Recipe No. 596

Routing

Name of the dish: Azu

Calculator____________

Cafe "Modern" Recipe No. 659

Technological map Name of the dish: Kiev cutlets

Production director _________________

Calculator____________

Cafe "Modern" Recipe №

Cooking technology "Cutlets in Kiev"

In order to cut a chicken breast, you need to wash the whole chicken, put it on the back, cut off the wings so that it is easier to separate the breast. Gently run a knife along the ribs and cut out the breast. Remove skin. Then cut off the right and left fillets. each fillet consists of a large (outer) and a small (inner). Separate the large fillet from the small and remove or cut the tendons (the tendons are cut or removed so that the cutlets do not shrink when frying) The inside of the breast. From one breast we got two large and two small fillets. Put the breasts inside up. Cut the fillet from the middle in both directions, put in a plastic bag and gently beat off on both sides. Beating the fillet in a plastic bag, there is less chance of tearing it. In the package, it can be beaten very thinly, which is much more difficult to do when beating meat without cellophane. Set the fillet aside and prepare the filling. Finely chop parsley or dill. Mix softened butter with chopped herbs, salt and form two forms of butter with tablespoons. Put the butter in the freezer for 3-5 minutes (this is necessary so that the butter hardens a little and does not flow out of the cutlet when frying). Salt the beaten fillet and put oil (from the freezer) in the middle of the large fillet, cover the filling with a small fillet, form a cutlet, wrapping the edges of the large fillet so as to completely cover the piece of butter. Put the patties in the freezer for a few minutes. Prepare the breading. Crack the egg into a bowl, season with salt and mix well with a fork. Pour flour into another plate. Pour the breadcrumbs into a third bowl. Remove slightly frozen cutlets from the freezer, check that the fillet covers the filling on all sides, otherwise the oil will immediately leak out during frying. Dip the cutlet first in the egg, then roll in flour, then again in the egg and the last layer is breadcrumbs. Fry the cutlets in hot vegetable oil over medium heat on both sides until golden brown. Then bring the cutlets to readiness in the oven at a temperature of ~ 200 degrees for 10-15 minutes. (Figure 1.1)

Figure 1.1 Appearance of the culinary product "Cutlets in Kiev"

Cutlets are molded on a plate, they are placed on a toast, poured with butter and served with a side dish of Pai potatoes.

Requirements for the quality conditions and shelf life of the dish

Cutlets have an ellipsoid shape, covered with a ruddy crust. Taste and smell characteristic of fried chicken. The color of the patty is uniform, dark golden, white on the cut. The cutlet is soft, juicy; the crust is crispy, not cracked. The butter inside the patty has melted. Potatoes are moderately salty, pale golden in color, crispy. Carrots are soft. Green peas are well warmed up, not boiled soft with a sheen from the presence of butter.

The fillet of a bird or game is cleaned, for this the inner muscle (small fillet) is separated from the outer muscle (large fillet). Tendons are removed from the small fillet, and the rest of the clavicle is removed from the large fillet. A cleaned large fillet is moistened with cold water, placed on a board and a surface film is cut off with a sharp wet knife. A large cleaned and open fillet with a bone is slightly beaten off, tendons are cut, broken pieces of pulp cut from a small fillet, or trimmings from a large fillet are placed on the cuts formed. Chilled butter shaped like a sausage is placed in the middle of the prepared fillet, covered with the remaining small fillet and the edges of the large fillet are wrapped. Then it is dipped in lezon, breaded in white breading, again dipped in lezon, again breaded in white breading and stored in the refrigerator until frying so that the oil is frozen. deep-fried for 5-7 minutes and brought to readiness in the oven. On vacation, the cutlet is garnished. Side dishes - boiled green peas, deep-fried potatoes, complex side dishes.

Appearance - breaded deep-fried cutlet from large and small poultry fillets, oval with one pointed end, stuffed with butter, retained its shape and breading, garnish;

The color of the crust is light brown with a golden-orange tint, grayish-white on the cut;

Taste and smell - delicate, characteristic of fried poultry, slightly salty, with a taste and aroma of butter;

Consistency - soft, juicy, with a crispy crust.

ABOUT explain what causes a decrease in the mass of a bird during heat treatment

The decrease in poultry weight during heat treatment is mainly due to three reasons - the release of moisture, the rendering of fat and the loss of soluble substances. .

11.List the assortment of fried meat dishes in a portion, outline the technological process of preparing and dispensing a steak, describe Organoleptic indicators, explain the decrease in meat mass during frying .

List the assortment of fried meat dishes in a portion

Beef steak, fillet, langet, entrecote, natural cutlets, escalope, chops, rump steak, schnitzel.

Technological process of preparation and dispensing of steak

Portioned pieces of beef 20-30 mm thick, cut from the thickened part of the trimmed tenderloin, lightly beaten, sprinkled with salt and pepper, fried in a pan with fat heated to 150-180 ° C, until a crispy crust forms on both sides. The duration of the heat treatment is about 15 minutes. They release the steak with a side dish and sliced ​​horseradish, pour over the meat juice. In the absence of fresh horseradish, horseradish sauce can be served separately with the steak. Side dishes - fried potatoes, deep-fried potatoes, pumpkin, zucchini, fried eggplant, complex side dishes.

At the request of visitors, you can cook low and medium fried steak.

Beef steak with egg - prepared and served in the same way as natural beef steak, but when you leave, they put scrambled eggs on top.

Beefsteak with onions - prepared and served in the same way as natural beefsteak, but when you leave, deep-fried onions are placed on top.

Describe the organoleptic characteristics

Appearance - portioned piece of fried beef (tenderloin);

Brown color;

Taste and smell - characteristic of fried meat, flavoring and aromatic products;

Consistency - soft, dense, juicy.

Shelf life and storage conditions: on a food warmer or hot stove no more than 3 hours, at a temperature of +2+6ᵒС no more than 24 hours.

Explain the weight loss of meat during frying.

The decrease in the mass of meat during frying is mainly caused by three reasons - the release of moisture, the rendering of fat and the loss of soluble substances. .

List the assortment of meat cutlet dishes, describe the technological process of preparing and dispensing the roll, characterize the organoleptic indicators, explain the purpose of puncturing the semi-finished product before baking.

List the assortment of meat cutlet dishes:

Cutlets, meatballs, schnitzels, chopped zrazy, roll, meatballs in sauce, Moscow cutlets, homemade meatballs, meatballs baked with sour cream sauce with rice (in Cossack style.)

Cutlets in Kiev raw p/f, 1 piece cooking

Technical and technological map No.Cutlets in Kiev raw p/f, 1 piece cooking(SR-recipe No. 720)

Publishing house "Economy", Moscow 1983

1. APPLICATION AREA

This technical and technological map applies to raw semi-finished products Cutlets in Kiev raw p / f, 1 pc cooking, produced in the name of the object, city.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cooking raw semi-finished cutlets in Kiev, must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).

Preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments and technological recommendations for imported raw materials.

1. RECIPE

1. Cooking technology Raw cutlets in Kiev, p/f, 1 piece cooking
   

The cleaned chicken fillet is portioned into blanks weighing 100 g, beaten under a film into a layer 5-6 mm thick. Season with salt and black ground pepper.

Dill greens are finely chopped with a knife. Softened butter is combined with dill, mixed until the ingredients are evenly distributed in the mass. Wrapped in cling film in the form of a sausage. The sausages are laid out on a baking sheet. Freeze. Then the film is unrolled. The sausage is weighed, cut by weight into blanks for cutlets weighing 20-21 g.

The breadcrumbs are sifted.

The prepared chicken fillet is stuffed with green butter, folded into oval-shaped blanks, put in the refrigerator for 30-40 minutes at a temperature of + 2 + 4 * C.

Breaded in flour, dipped in eggs, then in breadcrumbs. They give the products an oval shape with their hands, at each stage of breading they press the breading mass to the cutlet blank. Sift the crackers after each breading so that there are no sticky lumps.

The semi-finished cutlets are placed on a baking sheet. Freeze in a shock freezer at a temperature of minus 30-25 * C.

Ready-made cutlets are placed in a vacuum bag of 10-20 pieces. Vacuumized with a "hard" vacuum, labeled (name of semi-finished products, quantity, date and time of manufacture).

1. Characteristics of the finished dish, semi-finished product Chicken Kiev raw p/f, 1 piece
   

Appearance– oval-shaped cutlets from chicken fillet, stuffed with green butter, breaded in double white breading.

Taste- characteristic of frozen chicken cutlets, green butter and white breading. No foreign aftertaste.

Smell- characteristic of frozen chicken cutlets, green butter and white breading. No foreign smell.

1. Requirements for design, implementation and storage.

Deep-frozen semi-finished poultry products are stored, according to SanPiN 2.3.2.1324-03, at a temperature not higher than minus 18º C and relative humidity from 85% to 95%:

• using vacuum or modified atmosphere - no more than 2 months.

microbiological indicators semi-finished cutlets in Kiev must meet the requirements SanPiN 2.3.2.1078-01