The video recipe is for classic Chicken Kiev, a dish consisting of chicken fillets filled with herbed butter and breaded, then fried and baked. The host, Dina, provides a detailed step-by-step guide on how to prepare the dish.
The recipe involves making herbed butter by mixing softened butter with chopped herbs, salt, and lemon juice, then freezing it. Chicken fillets are then prepared by cutting them into thin layers, pounding them, and cutting them into smaller pieces. The herbed butter is then wrapped in the chicken fillets, and the cutlets are breaded using a double breading process.
The breaded cutlets are then fried in hot oil until golden brown and finished in the oven until cooked through. The resulting Chicken Kiev is crispy on the outside and juicy on the inside, with a flavorful herbed butter filling.
Dina also provides tips on how to make the dish more visually appealing, including adding a papillote to the bone-in cutlets. The recipe allows for advance preparation and freezing, making it a convenient option for special occasions or holidays.
Here are the key facts extracted from the text:
1. The recipe is for Chicken Kiev, a classic dish made with chicken fillet, butter, and herbs.
2. The dish is typically made with a whole chicken breast fillet, but can also be made with a smaller fillet.
3. The chicken fillet is pounded to a thickness of 3-4 mm to make it easier to roll and cook.
4. The filling is made with softened butter, chopped herbs (such as dill and parsley), salt, and lemon juice.
5. The filling is shaped into a "sausage" and frozen until set.
6. The chicken fillet is cut into two parts, one large and one small, and the small part is used to wrap the filling.
7. The large part of the fillet is cut lengthwise into two parts, and each part is used to make a cutlet.
8. The cutlets are breaded in a double white breading, using flour, eggs, and breadcrumbs.
9. The cutlets are fried in hot oil until golden brown, then baked in the oven until cooked through.
10. The cutlets can be frozen for long-term storage and cooked when needed.
11. To serve, the cutlets are typically garnished with a papillo, a decorative paper strip that hides the bare bone and serves as a handle.
12. The dish is traditionally served on croutons with deep-fried potatoes and green peas.