Forcemeat Kiev cutlets - an easy cooking option

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Chicken Kiev is the most delicious, in my opinion, dish that can be prepared from chicken breast. If you are too lazy to mess with the fillet, mincemeat from the breast comes to the rescue. In this recipe with a photo, I will tell you in detail how to cook Kiev style meatballs from minced meat so that they turn out juicy and tasty. When cooking, it is important that during the frying process, the melted butter does not break free (from cutlets), so carefully breaded cutlets, do not leave a millimeter without a “fluffy coat” of crackers.

For Kiev minced meat patties, it is also important to cool the minced meat and shaped patties, so do not neglect these recommendations.

Time for preparing: 45 minutes
Servings Per Container: 5

Ingredients for minced chicken Kiev

650 g of minced chicken;
50 g of parsley;
50 g butter;
1 large egg;
3-4 tablespoons of wheat flour;
3-4 tablespoons of breadcrumbs;
salt, pepper, ghee;
50 g of green onions for serving;
young potatoes on the side dish.

The method of preparation of chicken Kiev minced meat

Put the chilled minced chicken fillet in a bowl, salt and pepper with freshly ground pepper to taste. Knead the minced meat thoroughly, preferably with your hands, like dough. Then put it in the refrigerator for 15 minutes.

On a cutting board we roll out a roll of cling film, cut off the desired piece. On the film we put the chilled seasoned minced meat for chicken Kiev, we form an oval cake about a centimeter thick. 150 grams of minced meat is needed per serving.

Grind the butter, warmed to room temperature, with finely chopped parsley, add a pinch of salt. Optionally, add a garlic clove passed through a garlic press.

Divide the oil with herbs into 5 equal parts, form small cylinders. Put a cylinder of butter in the center of the minced tortillas.

Carefully fold the thick oval cutlets in Kiev with a piece of butter inside. Food wrap helps a lot in this, but you can sculpt them with wet hands, too, get smooth.

Next, bread the chicken Kiev in wheat flour. We thoroughly bread so that there are no powdery places left.

Beat a raw chicken egg with a fork, dip the Kiev cutlets first into a beaten egg, then bread in breadcrumbs, again in the egg and again in breadcrumbs. The result is a fairly thick crust of breading.

At this stage, we remove the finished semi-finished product in the refrigerator for 15 minutes, this is important.

We heat the ghee in the pan, put the patties in a preheated pan, fry until golden brown on both sides. Cut the stalks of green onions along in half, fry next to them in a pan.