Chicken Kiev. Calorie content per 100 grams, 1 piece, BJU. Recipes step by step

The world owes the appearance of cutlets to the French, although their original appearance differed significantly. According to the concept of French chefs, the first cutlets were rib meat, although today they are most often fried minced meat made from different types of meat, fish and vegetables. Particularly popular are the famous Kiev cutlets, the main highlight of which is a piece of butter with herbs placed inside the cutlet, which makes its taste unique. At the same time, the calorie content of the dish, which is fried in a large amount of vegetable oil, also increases, so the question of how many calories are in a chicken Kiev cutlet does not arise in vain.

The benefits and harms of Kiev cutlets

Chicken Kiev, whose calorie content is quite high and can exceed 408 kcal per 100 g, has a negative effect on health if consumed regularly. Cutlets cooked deep-fried or in a frying pan with a lot of oil are not recommended for consumption if you have cardiovascular diseases or liver problems.

Possible harm and benefits depend on the composition and method of preparation of the dish.

The basis of the Kiev cutlet is meat. It is recommended to choose high-quality fresh meat, lean varieties. You should prefer home-cooked minced meat, which often contains a lot of fat, lard, and skin, over ready-made store-bought minced meat. The original Kiev cutlet is made from chicken breast.

The positive properties of chicken breast are as follows:

• low calorie content (110 kcal/100 g);
• high content of B vitamins: help strengthen the nervous system; are responsible for normalizing metabolism; B9 and B12 are important for normal fetal development during pregnancy;
• high content of vitamins and minerals (including vitamin A, iron, zinc): responsible for normalizing blood circulation; beauty and health of skin and hair; strengthening the skeleton.

When fried for a long time in a large amount of sunflower oil, the meat loses its dietary properties. Due to breading, cutlets can absorb up to 50% of vegetable fats. When heated for a long time, vegetable fats begin to release carcinogens that are hazardous to health.

Butter is traditionally used as a filling.

The benefits of butter are as follows:

• increases bile secretion;
• softens stomach acidity;
• contains vitamin E: has antioxidant properties, slows down the aging process, prolongs youth;
• vitamin C: responsible for strengthening the immune system, takes part in collagen synthesis (gives skin elasticity);
• Vitamin D: important for maintaining bone strength;
• The composition contains B vitamins and fatty acids, one of the functions of which is to ensure the normal development of brain cells.

A low-quality product or abuse of butter will lead to increased cholesterol levels, excess weight, and metabolic disorders.

Which cutlets are healthier and healthier for weight loss?

When a person is on a diet and needs to lose weight, it is important to know which foods can be eaten and which ones it is better to refrain from eating. Which cutlets are healthier and healthier for weight loss?

• Nutritionists around the world say that fried food is harmful to health,
  as it contains many carcinogens and has a pathological risk of cancer.
• The high fat content
  in fried meat leads to heart and vascular diseases.
• Frying greatly increases the calorie content of even the most dietary meat
  : turkey, chicken or beef. Therefore, steamed cutlets are healthier and healthier for weight loss.
• If we talk about meat, then pork has a lot of fat
  . People who want to lose weight should not eat pork cutlets.
• Cutlets made from pike and pink salmon are high in calories
  - these are fatty fish.

Conclusion:

For weight loss and health, steamed cutlets made from chicken breast or turkey fillet are healthier. Among the fish you should give preference: hake, cod and pollock.

Monitor your weight and health to save yourself from chronic diseases associated with blood vessels and heart.

Chemical composition of the dish

Depending on the cooking method, the chemical composition of the dish may differ. The table provides information on the content of vitamins and minerals in a 100 g serving of chicken Kiev cutlet made from chicken breast meat with butter and herbs as a filling, provided that the product is fried in a frying pan in oil for several minutes and then baked in the oven.

The content of Omega 3 per 100 g serving is 0.1 g, while Omega 6 is up to 11.6 g.

The ratio of Omega 3 to Omega 6 is 1:116, which significantly exceeds the norm of 1:4 recommended by nutritionists.

Calorie analysis

The table shows a list of the most commonly used components in Kiev cutlets, indicating the calorie content of the approximately required amount of product for 1 serving.

Fish cutlet recipe

To prepare fish cutlets we need:

• 1 kilogram of fish fillet,
• three onions,
• 300 grams of loaf,
• 2 eggs,
• breadcrumbs,
• a teaspoon of salt,
• pepper to taste.

Cooking fish cutlets

• Rinse and clean the fillets.
• Grind the peeled onion in a meat grinder along with the fish fillet.
• Add the loaf soaked in water. Mix.
• Add eggs. Mix.
• Place breadcrumbs on a separate plate. We begin to form cutlets the size of a palm.
• Fry in sunflower oil on both sides until cooked. You can decorate with greenery.
• It is recommended to serve with a side dish. This could be mashed potatoes, pasta, buckwheat.

Using this recipe you will get 1400 grams of fish cutlets.
Calorie content per 100 grams of the finished product, taking into account frying in sunflower oil, is 113 Kcal. Proteins – 13.21 grams, fats – 6.14 grams, carbohydrates – 1.39 grams. Bon appetit!

Everyone knows the glory of French chefs and cooks, whose masterpieces gained worldwide fame and formed the basis for other dishes that have undergone some changes. This also applies to the famous Kiev cutlet, which can be ordered in many countries, and it attracts not only its unique taste, but also the long history of this unique dish, both in design and taste. The prototype of the Kiev cutlet is the equally famous French cutlet de volay, the recipe for which was brought from France by young chefs for the Russian Empress Elizabeth. Over time, the recipe was improved and, unlike butter beaten into the chicken fillet, our chefs suggested putting a whole piece of butter inside the cutlet. Before asking the question how many calories are in a Kiev cutlet, you should know that it was previously called “Mikhailovskaya”, and today it is prepared with different ingredients.

Calorie content per 100 g, 1 pc. in finished form

The table provides information on the calorie content of dishes prepared using different methods and differing in composition.

How many calories are in fried, baked and steamed meat and fish cutlets?

Cutlets made even from the same type of meat will have different calorie content. For example, the calorie content of chicken cutlets made from the meat of the entire chicken carcass along with the skin is 190 cal per 100 grams. A cutlet made only from chicken breast will have a low calorie content - no more than 115 kcal. The calorie content also depends on the products that are additionally added to the minced meat: lard, milk, bread, eggs, and so on.

Remember:

The more products you add to the cutlet mince besides meat, the higher the calorie content of the cutlets at the end.

If you need to make the minced meat more elastic, but you don’t want to add milk and bread, then you can add a little water. Instead of whole eggs, use just the whites. This will help reduce calories.

Meat cutlets contain from 120 kcal to 360 kcal, depending on the type of meat. In fish, depending on the type of fish, from 110 kcal to 270 kcal.

Now let's take a closer look at how many calories are in fried, baked and steamed meat and fish cutlets.

Step-by-step recipes for delicious Kiev cutlets for regular and diet menus

When preparing chicken Kiev, you should follow the following recommendations:

• the bone for the Kiev cutlet is taken from the shoulder joint of a chicken wing: for this, the breast is cut off from a whole chicken along with the wings, the chicken fillet with the wing is separated from the large bone and part of the wing is cut off with a knife (leaving the shoulder joint intact); then the meat is processed in the usual way (remove the skin, beat it, form cutlets);
• for better frying, sunflower oil should completely cover the cutlets;
• double-breaded cutlets are crispier and hold their shape better;

• Before placing the cutlets in a frying pan, heat the oil well; when the cutlets “set”, turn down the heat and continue frying over low heat, periodically pouring oil from the frying pan over the cutlets;
• Place the finished cutlets on parchment and allow excess oil to drain.

Chicken breast without butter

For 2 servings of chicken Kiev without oil you will need the following list of products:

• 2 parts chicken breast;
• 60 cheese (processed or hard);
• salt, pepper mixture (ground), fresh herbs - to taste;
• 1 chicken egg;
• 20 g wheat/whole grain flour;
• 1 tbsp. l. milk;
• 80 g breadcrumbs;
• 300 ml vegetable oil.

Processed cheese is first placed in the freezer. Having slightly frozen, the cheese will not stick to your hands or kitchen utensils while preparing the filling.

Cooking steps:

1. The meat should be pre-washed and dried.
2. A small fillet is cut from each part of the breast. Since there is no butter in the recipe, the small fillet can be omitted. The remaining pieces are cleaned of films and fat.
3. Each fillet is slightly cut in the thickened part, the meat is completely opened (like a book), salted and peppered.
4. The pieces are covered with cling film and beaten on both sides (to a thickness of at least 3 mm).
5. The greens, cleared of coarse cuttings, are chopped with a knife.
6. Add greens to the grated cheese (hard or processed) and form 2 oval balls from the resulting mass.
7. Next, cheese balls with herbs are placed on the edge of each piece of fillet and the meat is tightly wrapped on all sides, forming elongated cutlets.
8. The cutlets are wrapped in cling film and placed in the freezer for 10-15 minutes.
9. At this time, you can prepare the batter by thoroughly whisking a raw chicken egg with salt and milk with a whisk or fork.
10. Remove the cutlets from the freezer, remove the cling film and roll in flour. Then they are dipped in batter, then in breadcrumbs (this action is done twice).
11. Place the cutlets in a saucepan or deep fryer with heated oil and fry on each side for about 3 minutes until golden brown. For uniform frying, the product must be periodically poured with hot oil from the frying pan.
12. Afterwards, place the cutlets on a baking sheet, place in an oven preheated to 200⁰ and bake until done for about another 15 minutes.

The finished dish can be served with mashed potatoes or vegetables.

To reduce the calorie content of a dish you can:

• use batter and breading once;
• eliminate the frying step and bake the cutlets in the oven at 200⁰ for 40 minutes.

You can make smaller cutlets. To do this, each half of the fillet is divided into 4 equal parts and beaten as much as possible. It is important that the pieces remain intact.

Add cheese filling:

• chopped garlic;
• mushrooms and onions fried in oil;
• prunes with chopped walnuts;
• eggs with chopped herbs.

Deep-fried pork in a slow cooker

The traditional basis for Kiev cutlets is chicken fillet, which can be replaced with pork. Pulp trimmed from the veins is suitable for cooking.

You will need the following amount of products:

• 400-500 g pork;
• 60 g butter;
• greens, salt, pepper - to taste;
• 1 clove of garlic;
• 1 large egg;
• 1 tsp. mayonnaise;
• 100 g flour;
• 100 g breadcrumbs;
• 300-400 ml sunflower oil for deep frying;
• 1/3 lemon.

Kiev cutlets with a calorie content of 408 kcal/100 g can be deep-fried in a slow cooker. Cooking time depends on the power of the appliance.

Cooking steps:

1. Take 60 g of butter out of the refrigerator in advance.
2. The greens are washed, peeled from cuttings, and finely chopped.
3. The melted butter is mixed with herbs, garlic passed through a press, and a little salt is added. The mass is formed into small cubes (at the rate of 1-2 tsp per 1 small block) and put them in the refrigerator. The number of sticks should match the number of chops.
4. The meat is washed, dried, cleaned of bones and fat.
5. Then the pulp is cut into portions, covered with cling film and carefully beaten, paying special attention to the edges. If the meat remains rough around the edges, it will not wrap well or hold its shape.
6. The chops are salted, peppered and left to marinate for 15-20 minutes. If desired, sprinkle the pork pulp with lemon juice. From each piece of chops, cut a slice into which the butter will be wrapped.
7. Place the filling on the marinated chops, wrap it in a piece of cut meat, and form tight rolls.
8. The cutlets are wrapped in cling film and put in the refrigerator.
9. At this time, prepare the batter by beating an egg with 1 tsp in a bowl. mayonnaise and a pinch of salt.
10. Next, pour oil into the multicooker bowl and turn on the “Frying” mode or any other mode that will ensure uniform boiling of the oil (for example, “Steam”).
11. Remove the cling film from the cutlets. Then they are dipped in flour, then in egg and breadcrumbs. Repeat the last 2 steps and place the cutlets in boiling oil.

The product is fried on each side for at least 10-15 minutes (depending on the serving size).

From ground beef

For the presented cooking option you will need:

• 500 g minced beef;
• 1 onion;
• 80 butter;
• 6-7 sprigs of dill;
• 1 clove of garlic;
• 100 g flour;
• 2 eggs;
• 100-120 g breadcrumbs;
• salt, spices to taste;
• 300 ml vegetable oil.

Minced meat must be of good quality, with a minimum amount of fat, without cartilage and rough connective tissue.

Cooking steps:

1. Room temperature oil is mixed with chopped herbs and garlic. The filling is divided into several parts (1 teaspoon per 1 cutlet) and put in the freezer for 20 minutes.
2. Peeled and chopped onions, salt, spices are added to the minced meat, and 1 raw egg is mixed into the mixture.
3. The minced meat is used to form oval flat cakes, put butter filling in the center and make cutlets.
4. The cutlets are placed in the freezer and a batter is prepared from beaten chicken eggs with salt.
5. Next, the cutlets are sprinkled with flour, dipped in batter and breading. The procedure is repeated again.
6. Fry the cutlets in oil until golden brown (about 20 minutes).

7. The dish is transferred to a baking sheet and brought to readiness in an oven preheated to 180⁰ for 15-20 minutes.

Assorted minced meat

For Kiev cutlets, the following combined minced meat is suitable:

• beef;
• pork;
• chicken;
• from turkey meat.

The ratio can be any, based on taste preferences.

You need to prepare:

• 500 g assorted minced meat;
• 60 g butter;
• 60 g hard cheese;
• 6 sprigs of dill;
• 6 sprigs of parsley;
• 1 clove of garlic;
• ½ tsp. sweet paprika;
• salt, pepper - to taste;
• 1 onion;
• 100 g flour;
• 2 eggs;
• 100 g breadcrumbs;
• 300-400 g vegetable oil.

The dish is prepared as follows:

1. Room temperature oil is mixed with chopped herbs and garlic. The filling is salted, seasoned with paprika and placed in the freezer.
2. The minced meat is mixed with salt, pepper and chopped onion, and an egg is added.
3. Then the minced meat is formed into oval cakes.
4. A piece of cheese and butter must be cut into several equal-sized cubes corresponding to the number of cutlets.
5. Place cheese in the middle of the minced meat and next to it the butter filling.
6. The formed cutlets are placed in the freezer.
7. The next step is preparing the batter. To do this, whisk the egg and salt in a bowl.
8. The cutlets are removed from the freezer, sprinkled with flour, dipped in egg batter and breading.
9. Fry the cutlets in hot oil on all sides until golden brown (15 minutes).

10. Afterwards, I transfer the dish to a baking sheet and place it in an oven preheated to 180⁰ for 15-20 minutes.

From chicken legs

Chicken breast fillet, traditional for Kiev cutlets, can be replaced with chicken leg fillet.

Chicken Kiev, the calorie content of 100 g of which is 304 kcal, includes the following set of ingredients for preparation:

• 700 g – 1 kg chicken legs;
• 100 g butter;
• 100 g prunes (pitted);
• 20 g walnuts;
• salt, pepper - to taste;
• 2 eggs;
• 100 g flour;
• 100 g breadcrumbs;
• 300-400 g sunflower oil.

Butter should be at room temperature.

1. The prunes are washed well, dried and finely chopped together with the walnuts. The ingredients are mixed with butter and the filling is placed in the freezer.
2. Chicken legs are carefully peeled from the skin, the thigh bone and tendons are cut out without disturbing the integrity of the fillet.
3. The meat is wrapped in cling film and beaten, trying not to break the integrity of the piece. Each chop is salted and peppered.
4. The filling is cut into pieces corresponding to the number of chops, placed on the edge of the prepared fillet and cutlets are formed.
5. In a separate bowl, beat eggs with salt.
6. Next, the cutlets are sprinkled with flour, double-dipped in eggs and breading.
7. Place the cutlets in a saucepan with heated oil, fry on all sides until golden brown and finish cooking in an oven preheated to 180⁰ for 15-20 minutes.

If desired, raw cutlets can be wrapped in bacon.

Steamed turkey

Steamed turkey Kiev cutlets are suitable for dietary nutrition.

The list of products includes:

• 500 g turkey breast fillet;
• 1 onion;
• 100 ml milk;
• 2 slices of white bread;
• 60 g butter;
• 1 egg;
• 70 g cheese;
• 2 bunches of greenery;
• ½ leek;
• 3-4 cloves of garlic;
• salt, pepper - to taste;
• ½ tsp. paprika;
• 3 slices of lemon (optional).

Chicken Kiev, the calorie content of a 100 g serving is 197 kcal, in the presented recipe is prepared from minced turkey.

Cooking steps:

1. Slices of bread should be poured with milk at room temperature and left to swell for 5-7 minutes.
2. After squeezing lightly, the bread, along with the meat and onion, are ground in a meat grinder.
3. Add 1 raw egg, salt, paprika to the minced meat and put it in the refrigerator.
4. For the filling, grate the cheese and mix it with 1 bunch of finely chopped herbs.
5. A bed for cutlets is prepared from the remaining greens, leeks and garlic. The ingredients are thoroughly washed, dried and coarsely chopped. The pillow will add additional flavor to the dish. If desired, it can be supplemented with lemon slices.
6. Small oval cakes of equal size are formed from the minced meat and a filling of cheese and herbs is placed in the center of each.
7. The cutlets are wrapped, placed on a bed of herbs and the steamer is turned on for 40 minutes. After 20 minutes, the cutlets need to be turned over.

If desired, instead of minced meat, you can use whole, pre-carefully chopped pieces of meat.

Stuffed with green butter in a frying pan

In order for the cutlets to fry better and faster in a frying pan, it is recommended to grind the chicken fillet into minced meat.

For the recipe you will need:

• 500 g minced breast fillet;
• 100 g butter;
• 7-8 sprigs of dill;
• 1 clove of garlic;
• salt, pepper - to taste;
• turmeric - on the tip of a knife;
• 2 eggs;
• 2 buns;
• 100 ml milk;
• 80 g starch;
• 120 g breadcrumbs.

The cooking process consists of the following steps.

1. The buns are soaked in milk for 10-15 minutes. Then they are squeezed out and crushed in a blender along with onions.
2. Minced chicken is mixed with 1 raw chicken egg, salt, pepper and turmeric are added. The minced meat is kneaded well and put in the refrigerator to brew for 20-30 minutes.
3. At this time you need to prepare the butter filling. The butter should be soft and pliable, so the right amount should be obtained in advance.
4. The greens are washed, dried, and rough stems are removed. The garlic is peeled and, together with the herbs, chopped into small pieces. Mix the finished mass with butter and add a pinch of salt. Green oil is placed in the freezer for 20 minutes.
5. When the butter freezes, take the infused minced meat out of the refrigerator and form several flat cakes.
6. Green butter is cut into small cubes (about 1-1.5 tsp per 1 cutlet), placed in the middle of the cutlet and wrapped on all sides, ensuring the integrity of the product. Place the finished cutlets in the freezer for 5-7 minutes.
7. Next, you can prepare the breading by beating 1 chicken egg with a pinch of salt in a separate bowl.
8. The cutlets are removed from the freezer and sprinkled with starch.
9. Afterwards the product is dipped in egg batter and breading (2 times).
10. The dish is fried in a frying pan, preheating the vegetable oil, until golden brown. Next, reduce the heat, cover the dish with a lid and fry for another 15 minutes.

The calorie content of chicken Kiev is high, but it is very tasty.
For this recipe, you can use whole chicken breast fillet. To do this, each half of the breast is divided into large and small fillets, each is well beaten, salted, and peppered. Green butter is wrapped in a small fillet and placed on the edge of a large one. Then the rolls are formed. The products are breaded. Frying will take at least 20 minutes with the lid closed.

Chicken Kiev is a fairly high-calorie dish. It is not recommended to include it in your daily diet. Cutlets cooked in the oven or steamed will be healthier. A cutlet made in the traditional way will harmoniously complement the festive table menu.

Video: BUCKWHEAT PATTIES - lean BUCKWHEAT PATTIES without eggs from Marmaladnaya Lisitsa/VEGAN BUCKWHEAT PATTIES

Publishing house "Economy", Moscow 1983

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for the preparation of raw semi -finished Kiev cutlets with mushrooms,

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.).

The 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

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

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The champignons are washed, drained in a colander, and cut into small cubes. Place in a thick-walled frying pan or saucepan. Fry without oil. Season with salt, ground black pepper, and mushroom seasoning. Drain in a colander. Cool to room temperature. Combine with softened butter. Stir until the ingredients are evenly distributed throughout the filling.

Wrap in cling film in the form of a sausage. Place the sausages on a baking sheet. Freeze. Then the film is unrolled. The sausage is weighed and cut by weight into cutlets weighing 20-21 g.

Breadcrumbs are sifted.

The prepared chicken fillet is stuffed with mushroom mass, rolled into oval-shaped pieces, and placed in the refrigerator for 30-40 minutes at a temperature of +2+4* C.

Breaded in flour, dipped in eggs, then in breadcrumbs. Use your hands to give the products an oval shape, and at each stage of breading, press the breading mass against the cutlet blank. After each breading, the crackers are sifted so that there are no sticky lumps.

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

The finished cutlets are placed in a vacuum bag, 10-20 pieces each. They are evacuated with a “hard” vacuum and marked (name of semi-finished products, quantity, date and time of production).

1. Characteristics of the finished dish, semi-finished product.

Appearance

– oval-shaped cutlets made from pounded chicken fillet, stuffed with mushroom mass, double-breaded in white.

Taste

– typical for frozen chicken cutlets, mushrooms, butter and white breading. No foreign taste.

Smell

– typical for frozen chicken cutlets, mushrooms, butter and white breading. No foreign smell.

1. Requirements for registration, sale and storage

Deep-frozen semi-finished poultry products are stored at a temperature not exceeding minus 18º C and relative humidity from 85% to 95%:

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

Semi-finished Kiev cutlets
with mushrooms
must comply with the requirements of SanPin 42-123-4117-86
:

1. NUTRITIONAL VALUE of Kiev cutlets with mushrooms, p/f:

date

Technologist /______________/__________full name___________

Chef /______________/_________ Full name___________

We owe the appearance of cutlets on our tables to the French. Initially, the dish was fried meat on a rib. Later, culinary specialists began to experiment and offer various varieties of it. One of the options that is still very popular is chicken Kiev. Its special feature is a small piece of butter with herbs and cheese, which is placed in the middle.

Prepared according to a traditional recipe, they not only have a unique taste, but also bring considerable benefits. They contain a huge complex of vitamins and minerals involved in the normalization of the functioning of organs and systems of the human body.

Average calorie content per 100 g. The finished product is quite high - about 332 kcal. With such nutritional value, the dish contains a large amount of fat and protein:

• calorie content - 332 kcal
• proteins - 18.1 g
• fats - 22.2 g
• carbohydrates - 16.8 g

To find out the calorie content of one Kiev cutlet, you need to find out how much it weighs

product
.
On average, its weight is 120 grams, which means that the energy value will increase to 400 kcal. You can reduce nutritional value

, if you abandon the traditional filling and use mushrooms instead of butter. The dish is prepared in a Teflon frying pan with minimal addition of fat. Thus, you will get a tasty and healthy meal with a reduced calorie content.