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Kiyev kotleti

September 29, 2021

Kiyev kotleti (rus. Котлета по-киевски) — yağda qızardılmış toyuq filesindən, əsasən dairəvi şəkildə hazırlanan kotlet növü.

Kiyev kotleti

Kiyev kotleti
Mənsubiyyəti Rusiya mətbəxi, Ukrayna mətbəxi
Lazımi komponentlər Toyuq, kərə yağı, unlanmış suxari, sarımsaq, şüyüd, duz
 Vikikitabdan resept
 Vikianbarda əlaqəli mediafayllar

Ərzaqlar

  • toyuğun döş əti — 2 ədəd
  • kərə yağı — 40 qr.
  • sarımsaq, şüyüd, duz
  • yumurta -2 ədəd
  • suxarı qızartma üçün
  • bitki yağı

Hazırlanması

Yumşaq kərə yağı doğranmış sarımsaq, şüyüd və duzla qarışdırılır. Kiçik uzunsov formada içliklər hazırlayırıq və soyuducuda dondururuq.

Toyuğun döş əti yuyulur, dərisi çıxarılır və əti sümükdən ayrılır. Toyuğun iki döş ətindən 4 kiev kotleti hazırlamaq olar.

Toyuq filesi mətbəx çəkiciylə döyülür və arasına əvvəlcədən dondurulmuş yağ bükülür. Hazır kotletlər yumurtaya sonra suxarıya, yenə yumurtaya və sonra suxarıya bulanaraq 7-8 dəqiqə ərzində frityurda bişirilir.

Frityur əvəzinə dərin tava və bitki yağından istifadə etmək olar.

Həmçinin bax

Xarici keçidlər

  • Kotlet | Axtarış | Kayzen
  • Видео приготовления котлет по-киевски
  • П. В. Абатуров; və b. (1955). М. О. Лифшиц (ed.). Кулинария. Москва: Госторгиздат, Министерство пищевой промышленности СССР.
  • Пелагея Павловна Александрова-Игнатьева (1909). Практические основы кулинарного искусства. Санкт-Петербург.
  • Åslund, Anders (March 2009). How Ukraine Became a Market Economy and Democracy. Peterson Institute for International Economics.
  • Аркадий Аверченко (1914). Женщина в ресторане . Санкт-Петербург: Новый сатирикон.
  • John Ayto (2012). The Diner's Dictionary: Word Origins of Food and Drink. Oxford: Oxford University Press. ISBN 978-0-199-64024-9.
  • Книга о вкусной и здоровой пище (Russian). Москва: Пищепромиздат. 1952.
  • Mixail Bulqakov (1928–40). Master və Marqarita. Moskva: Moskva jurnalı (1966–67 nəşri).
  • Marian Burros (1988-08-14). "FARE OF THE COUNTRY; Further Tribulations of the Chicken From Kiev". The New York Times.
  • Александр Былинов (1959). Пароль "ДП-3". Москва: Молодая гвардия.
  • Marie Antonin Carême; Armand Plumerey; Charles Frédéric Alfred Fayot (1847). L'art de la cuisine française au dix-neuviême siêcle : traité élémentaire et pratique (French). 4. Entrées chaudes. Work completed after Carême's death by Armand Plumerey.
  • "A Line O'Type Or Two". Chicago Daily Tribune. 1937-11-26. səh. 10.
  • "Chefs Reveal a Fondness for Plain Dishes". Chicago Daily Tribune. 1939-03-16. səh. 18.
  • "Yar Restaurant Owner Reports He's Bankrupt". Chicago Daily Tribune. 1951-01-06. səh. 9.
  • "Yaschenko, 71, Dies; Owner of Yar in 1930s". Chicago Tribune. 1968-11-07. səh. B23.
  • Felicity Cloake (2012-06-07). "How to cook the perfect chicken Kiev". The Guardian.
  • Кулинарный сборник. Москва: Журнал для хозяек. 1915.
  • Cracknell, H. L.; Kaufmann, R. J. (1999). Practical Professional Cookery. Cengage Learning EMEA. ISBN 978-1-86152-873-5.
  • Научно-исследовательский институт торговли и общественного питания (1940). Сборник раскладок для предприятий общественного питания. Москва: Госторгиздат.
  • Научно-исследовательский институт торговли и общественного питания (1980). Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. Москва: Госторгиздат.
  • "Unusual Dishes From Sirniki to Blinys Discovered by Food Expert on Recent Trip". 1. The Dallas Morning News. 1938-02-25. səh. 10.
  • Velimir Dejanović (2004-06-11). "Одликовао шницлу "Карађорђеву"". Politika (Serbian).
  • Urbain Dubois (1868). La cuisine classique: études pratiques, raisonnées et démonstratives de l'Ecole française appliquée au service à la russe (French) (3). E. Dentu.
  • Auguste Escoffier (1907). A Guide to Modern Cookery. London: W. Heinemann.
  • Charles Elmé Francatelli (1859). The Modern Cook. reprinted by Applewood Books, 2008.
  • Продуктовые нормы обедов, отдельных блюд и прочих изделий общественных столовых (раскладки). Москва: паевое товарищество "Нарпит". 1928.
  • Darra Goldstein (1999). A Taste of Russia: A Cookbook of Russian Hospitality. Russian Information Service. ISBN 978-1-88010-042-4.
  • Darra Goldstein (October 1995). "Russia, Carême, and the Culinary Arts". The Slavonic and East European Review. The Modern Humanities Research Association and University College London, School of Slavonic and East European Studies. 73 (4): 691–715. JSTOR 4211935.
  • "Chicken Cutlet a la Kiev". Gourmet. Condé Nast. July 1948. səh. 59.
  • Amanda Hesser (2010). The Essential New York Times Cookbook: Classic Recipes for a New Century. W. W. Norton & Company. ISBN 978-0-39324-767-1.
  • В. Д. Коростышевский; К. И. Левитский; Н. П. Цыпленков; Г. Ф. Шорин (1955). Организация предприятий общественного питания. Москва: Госторгиздат, Министерство пищевой промышленности СССР.
  • Leto, Mario Jack; Bode, Willi Karl Heinrich (2006). The Larder Chef. Routledge. ISBN 978-0-75066-899-6.
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  • Н. Н. Маслов (1911). Кулинар. Санкт-Петербург: В. И. Губинский.
  • Adolphe Meyer (1903). The post-graduate cookery book. New York: Caterer Pub. Co.
  • Martin Miller-Yianni (2011). 100 Essential Recipes from Bulgaria. Lulu.com. ISBN 978-1-44675-384-2.
  • Елена Молоховец (1861). Подарок молодым хозяйкам (Russian). Санкт-Петербург.
  • Moran, Joe (2005-01-24). "Hum, ping, rip: the sounds of cooking". New Statesman. İstifadə tarixi: 2008-09-04.
  • Jane Nickerson (1946-08-06). "News of the Food. Chefs Challenges Housewives, Says Few Know How to Do Chicken Kiev". The New York Times.
  • Вильям Похлёбкин (2006). Кулинарный словарь. Москва: Центрполиграф. ISBN 5-227-00460-9.
  • Вильям Похлёбкин (2004). Национальные кухни наших народов (PDF). Москва: Центполиграф. ISBN 5-9524-0718-8.
  • Вильям Похлёбкин (1997-05-04). . Огонёк. Москва. 2011-09-28 tarixində orijinalından arxivləşdirilib. İstifadə tarixi: 2018-02-21.
  • June Provines (1939-10-06). "Front Views and Profiles". Chicago Daily Tribune. səh. 28.
  • Kate Salter (2010-10-10). "Cathy Chapman: the woman who changed the way we eat". The Telegraph.
  • Andrew F. Smith, ed. (2004). Oxford Encyclopedia of Food and Drink in America. 2. New York: Oxford University Press.
  • Фёдор Сологуб (1997) [стихотворение 1926 г.]. И породисты, и горды... // Неизданный Федор Сологуб.
  • Fyodor Stepun (1947). Vergangenes und Unvergängliches (German). 1. Munich: Kösel-Verlag.
  • Faith Steward-Gordon and Nika Hazelton (1981). Russian Tea Room Cookbook. Richard Marek Publishers. ISBN 978-0399901287.
  • Robert Strybel; Maria Strybel (2005). Polish Heritage Cookery. Hippocrene Books. ISBN 978-0781811248.
  • "Maréchale (à la)". La glosssaire des termes de cuisine (French). Supertoinette.com.
  • Павел Сюткин; Ольга Сюткина (2015). Непридуманная история русской кухни. Астрель. ISBN 978-5-45717-598-3.
  • Henry Tanner (1964-11-15). "Others come and go—Mikoyan remains". The New York Times. İstifadə tarixi: 10 Feb 2015.
  • Charles Vintcent (2004). Vintcent's French Food Dictionary. Harriman House Limited. ISBN 978-1-897597-48-4.
  • Anne Volokh (1983). The Art of Russian Cuisine. New York: MacMillan.
  • Евгений Воробьёв (1947). Этого нет в поваренной книге // Однополчане: рассказы. Военное издательство Министерства вооружёных сил СССР.
  • Marcus Warren (2001-06-19). "E-mail from Ukraine". Electronic Telegraph.
  • "News of Capital Night Clubs". The Washington Post. 1938-10-26. səh. X16.
  • "Bush Sr. clarifies 'Chicken Kiev' speech". The Washington Times. 2004-05-24. İstifadə tarixi: 2008-09-04.
  • Alexander Watt (2014). Paris Bistro Cookery. Routledge. ISBN 978-1-317-84617-8.
  • . The Crankshaft Publishing. 2018-02-20 tarixində orijinalından arxivləşdirilib. İstifadə tarixi: 2018-02-21.
  • David T. Zabecki, ed. (2015) [1999]. World War II in Europe: An Encyclopedia. Routledge. ISBN 978-1-135-81242-3.

September 29, 2021
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Kiyev kotleti rus Kotleta po kievski yagda qizardilmis toyuq filesinden esasen dairevi sekilde hazirlanan kotlet novu Kiyev kotletiKiyev kotletiMensubiyyeti Rusiya metbexi Ukrayna metbexiLazimi komponentler Toyuq kere yagi unlanmis suxari sarimsaq suyud duz Vikikitabdan resept Vikianbarda elaqeli mediafayllar Mundericat 1 Erzaqlar 2 Hazirlanmasi 3 Hemcinin bax 4 Xarici kecidlerErzaqlar Redaktetoyugun dos eti 2 eded kere yagi 40 qr sarimsaq suyud duz yumurta 2 eded suxari qizartma ucun bitki yagiHazirlanmasi RedakteYumsaq kere yagi dogranmis sarimsaq suyud ve duzla qarisdirilir Kicik uzunsov formada iclikler hazirlayiriq ve soyuducuda dondururuq Toyugun dos eti yuyulur derisi cixarilir ve eti sumukden ayrilir Toyugun iki dos etinden 4 kiev kotleti hazirlamaq olar Toyuq filesi metbex cekiciyle doyulur ve arasina evvelceden dondurulmus yag bukulur Hazir kotletler yumurtaya sonra suxariya yene yumurtaya ve sonra suxariya bulanaraq 7 8 deqiqe erzinde frityurda bisirilir Frityur evezine derin tava ve bitki yagindan istifade etmek olar Hemcinin bax RedakteKotlet Kroket Bifsteks Snitsel Tefteli FalafelXarici kecidler RedakteKotlet Axtaris Kayzen Video prigotovleniya kotlet po kievski P V Abaturov ve b 1955 M O Lifshic ed Kulinariya Moskva Gostorgizdat Ministerstvo pishevoj promyshlennosti SSSR Pelageya Pavlovna Aleksandrova Ignateva 1909 Prakticheskie osnovy kulinarnogo iskusstva Sankt Peterburg Aslund Anders March 2009 How Ukraine Became a Market Economy and Democracy Peterson Institute for International Economics Arkadij Averchenko 1914 Zhenshina v restorane Sankt Peterburg Novyj satirikon John Ayto 2012 The Diner s Dictionary Word Origins of Food and Drink Oxford Oxford University Press ISBN 978 0 199 64024 9 Kniga o vkusnoj i zdorovoj pishe Russian Moskva Pishepromizdat 1952 Mixail Bulqakov 1928 40 Master ve Marqarita Moskva Moskva jurnali 1966 67 nesri Marian Burros 1988 08 14 FARE OF THE COUNTRY Further Tribulations of the Chicken From Kiev The New York Times Aleksandr Bylinov 1959 Parol DP 3 Moskva Molodaya gvardiya Marie Antonin Careme Armand Plumerey Charles Frederic Alfred Fayot 1847 L art de la cuisine francaise au dix neuvieme siecle traite elementaire et pratique French 4 Entrees chaudes Work completed after Careme s death by Armand Plumerey A Line O Type Or Two Chicago Daily Tribune 1937 11 26 seh 10 Chefs Reveal a Fondness for Plain Dishes Chicago Daily Tribune 1939 03 16 seh 18 Yar Restaurant Owner Reports He s Bankrupt Chicago Daily Tribune 1951 01 06 seh 9 Yaschenko 71 Dies Owner of Yar in 1930s Chicago Tribune 1968 11 07 seh B23 Felicity Cloake 2012 06 07 How to cook the perfect chicken Kiev The Guardian Kulinarnyj sbornik Moskva Zhurnal dlya hozyaek 1915 Cracknell H L Kaufmann R J 1999 Practical Professional Cookery Cengage Learning EMEA ISBN 978 1 86152 873 5 Nauchno issledovatelskij institut torgovli i obshestvennogo pitaniya 1940 Sbornik raskladok dlya predpriyatij obshestvennogo pitaniya Moskva Gostorgizdat Nauchno issledovatelskij institut torgovli i obshestvennogo pitaniya 1980 Sbornik receptur blyud i kulinarnyh izdelij dlya predpriyatij obshestvennogo pitaniya Moskva Gostorgizdat Unusual Dishes From Sirniki to Blinys Discovered by Food Expert on Recent Trip 1 The Dallas Morning News 1938 02 25 seh 10 Velimir Dejanovic 2004 06 11 Odlikovao shniclu Karaђorђevu Politika Serbian Urbain Dubois 1868 La cuisine classique etudes pratiques raisonnees et demonstratives de l Ecole francaise appliquee au service a la russe French 3 E Dentu Auguste Escoffier 1907 A Guide to Modern Cookery London W Heinemann Charles Elme Francatelli 1859 The Modern Cook reprinted by Applewood Books 2008 Produktovye normy obedov otdelnyh blyud i prochih izdelij obshestvennyh stolovyh raskladki Moskva paevoe tovarishestvo Narpit 1928 Darra Goldstein 1999 A Taste of Russia A Cookbook of Russian Hospitality Russian Information Service ISBN 978 1 88010 042 4 Darra Goldstein October 1995 Russia Careme and the Culinary Arts The Slavonic and East European Review The Modern Humanities Research Association and University College London School of Slavonic and East European Studies 73 4 691 715 JSTOR 4211935 Chicken Cutlet a la Kiev Gourmet Conde Nast July 1948 seh 59 Amanda Hesser 2010 The Essential New York Times Cookbook Classic Recipes for a New Century W W Norton amp Company ISBN 978 0 39324 767 1 V D Korostyshevskij K I Levitskij N P Cyplenkov G F Shorin 1955 Organizaciya predpriyatij obshestvennogo pitaniya Moskva Gostorgizdat Ministerstvo pishevoj promyshlennosti SSSR Leto Mario Jack Bode Willi Karl Heinrich 2006 The Larder Chef Routledge ISBN 978 0 75066 899 6 Jeremy MacVeigh 2008 International Cuisine Cengage Learning ISBN 978 1 41804 965 2 Felya Maj 1997 12 05 Neprostitelnaya oploshnost Zerkalo nedeli Ukraina N N Maslov 1911 Kulinar Sankt Peterburg V I Gubinskij Adolphe Meyer 1903 The post graduate cookery book New York Caterer Pub Co Martin Miller Yianni 2011 100 Essential Recipes from Bulgaria Lulu com ISBN 978 1 44675 384 2 Elena Molohovec 1861 Podarok molodym hozyajkam Russian Sankt Peterburg Moran Joe 2005 01 24 Hum ping rip the sounds of cooking New Statesman Istifade tarixi 2008 09 04 Jane Nickerson 1946 08 06 News of the Food Chefs Challenges Housewives Says Few Know How to Do Chicken Kiev The New York Times Vilyam Pohlyobkin 2006 Kulinarnyj slovar Moskva Centrpoligraf ISBN 5 227 00460 9 Vilyam Pohlyobkin 2004 Nacionalnye kuhni nashih narodov PDF Moskva Centpoligraf ISBN 5 9524 0718 8 Vilyam Pohlyobkin 1997 05 04 Strelyayushie kotlety Ogonyok Moskva 2011 09 28 tarixinde orijinalindan arxivlesdirilib Istifade tarixi 2018 02 21 June Provines 1939 10 06 Front Views and Profiles Chicago Daily Tribune seh 28 Kate Salter 2010 10 10 Cathy Chapman the woman who changed the way we eat The Telegraph Andrew F Smith ed 2004 Oxford Encyclopedia of Food and Drink in America 2 New York Oxford University Press Fyodor Sologub 1997 stihotvorenie 1926 g I porodisty i gordy Neizdannyj Fedor Sologub Fyodor Stepun 1947 Vergangenes und Unvergangliches German 1 Munich Kosel Verlag Faith Steward Gordon and Nika Hazelton 1981 Russian Tea Room Cookbook Richard Marek Publishers ISBN 978 0399901287 Robert Strybel Maria Strybel 2005 Polish Heritage Cookery Hippocrene Books ISBN 978 0781811248 Marechale a la La glosssaire des termes de cuisine French Supertoinette com Pavel Syutkin Olga Syutkina 2015 Nepridumannaya istoriya russkoj kuhni Astrel ISBN 978 5 45717 598 3 Henry Tanner 1964 11 15 Others come and go Mikoyan remains The New York Times Istifade tarixi 10 Feb 2015 Charles Vintcent 2004 Vintcent s French Food Dictionary Harriman House Limited ISBN 978 1 897597 48 4 Anne Volokh 1983 The Art of Russian Cuisine New York MacMillan Evgenij Vorobyov 1947 Etogo net v povarennoj knige Odnopolchane rasskazy Voennoe izdatelstvo Ministerstva vooruzhyonyh sil SSSR Marcus Warren 2001 06 19 E mail from Ukraine Electronic Telegraph News of Capital Night Clubs The Washington Post 1938 10 26 seh X16 Bush Sr clarifies Chicken Kiev speech The Washington Times 2004 05 24 Istifade tarixi 2008 09 04 Alexander Watt 2014 Paris Bistro Cookery Routledge ISBN 978 1 317 84617 8 what when how In Depth Tutorials and Information The Crankshaft Publishing 2018 02 20 tarixinde orijinalindan arxivlesdirilib Istifade tarixi 2018 02 21 David T Zabecki ed 2015 1999 World War II in Europe An Encyclopedia Routledge ISBN 978 1 135 81242 3 Menbe https az wikipedia org w index php title Kiyev kotleti amp oldid 6014054, wikipedia, oxu, kitab, kitabxana, axtar, tap, hersey,

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