{"id":4123,"date":"2022-08-24T00:01:40","date_gmt":"2022-08-23T21:01:40","guid":{"rendered":"http:\/\/andrestover.com\/?p=4123"},"modified":"2022-08-24T00:02:57","modified_gmt":"2022-08-23T21:02:57","slug":"chicken-kyiv","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/chicken-kyiv\/","title":{"rendered":"Kiievi kotlet"},"content":{"rendered":"\n

Algup\u00e4raselt Prantsuse k\u00f6\u00f6gist inspireeritud toit, millel osas arvatakse, et see levis Vene keisririigi aristokraatide hulgas 18 sajandil. Osad toiduajaloolased arvavad, et seda hakati pakkuma Peterburi suurkaupmeeste hulgas. Nimetuse Kiievi kotlet sai see toit Kiievist Continentali hotelli restoranis 20 sajandi alguses, kus see oli firmaroaks. Igal juhul seondub selle toidu nimi Ukraina pealinnaga ja ma arvan, et seda on kohane valmistada Ukraina iseseisvusp\u00e4eva puhul 2022 aasta 24 Augustil.
Tegemist on pehme ja m\u00f5nusa kanafilee t\u00fckiga, mis on t\u00e4idetud maitsvate \u00fcrtide ja sulav\u00f5iga ning mis on paneeritud riivsaias, frititud toidu\u00f5lis ning lisaks valmis k\u00fcpsetatud praeahjus. Tegemist ei ole k\u00f5ige lihtsamalt valmistatava toiduga, aga kodus valmistatuna on see eriti maitsev ja v\u00e4\u00e4rib toiduvalmistamiseks kulutatud aega.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Valmistamisaeg: K\u00fcpsetamine 1 tund
Tase: keskmisest keerukam
Kogus: neljale<\/mark><\/p>\n\n\n\n

Koostisosad:<\/span>
150g toasooja v\u00f5id
Peot\u00e4is tilli ja peterselli v\u00e4ga peeneks hakitult
2 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt<\/p>\n\n\n\n

4 kanafileed
Jahu ja riivsaia paneerimiseks
200 ml toidu\u00f5li frittimiseks
2 muna paneerimiseks<\/p>\n\n\n\n

Valmistamine:<\/span><\/p>\n\n\n\n

  1. Haki k\u00fc\u00fcslauk, till ja petersell v\u00e4ga peeneks ja sega toasooja v\u00f5iga. Maitsesta v\u00f5id ka soola ja pipraga Vormi v\u00f5ist neli v\u00f5rdse suurusega umbes 6-7 cm pikkust t\u00fckki, keera kilesse v\u00f5i paberisse ja pane k\u00fclmkappi, kus see ideaalis taheneb \u00fcle\u00f6\u00f6.<\/li>
  2. Mina valmistasin Kiievi kotlette sedasi. L\u00f5ikasin kitsa teraga noaga filee paksemasse ossa augu ning laiendasin noaga ettevaatlikult filee sisemusse avause, ilma, et liha pinda l\u00e4bi l\u00f5ikaks.<\/li>
  3. Liha sees oleva augu kaugu suru filee sisse maitsestatud \u00fcrdiv\u00f5i t\u00fckk. Sulge auk muna ja jahu seguga, et see kleepuks kinni<\/li>
  4. Keera kotlet kilesse ja aseta +4 kraadi C juurde umbes 1 tunniks.<\/li>
  5. Kuumuta pannil taime\u00f5li, v\u00f5ta valmis tehtud Kiievi kotletid k\u00fclmikust v\u00e4lja, veereta esmalt jahus, seej\u00e4rel munas ning l\u00f5puks riivsaias. Patsuta riivsai korralikult kanaliha k\u00fclge kinni.<\/li>
  6. Prae Kiievi kotlet igast k\u00fcljest kuldpruuniks ning aseta seej\u00e4rel ahjupannile, kuumuta praeahi 200 kraadi juurde ja k\u00fcpseta Kiievi kotlette umbes 20 minutit kuni liha on seest k\u00fcps. Kotleti sisetemperatuur v\u00f5iks olla 65 kraadi C.<\/li>
  7. Serveeri Kiievi kotlette kuumalt toorsalati v\u00f5i 9kartulipudru v\u00f5i mistahes meelep\u00e4rase lisandiga.
    \u0421\u043b\u0430\u0432\u0430 \u0423\u043a\u0440\u0430\u0457\u043d\u0456!<\/li><\/ol>\n\n\n\n
    \"\"<\/figure>\n
    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    Algup\u00e4raselt Prantsuse k\u00f6\u00f6gist inspireeritud toit, millel osas arvatakse, et see levis Vene keisririigi aristokraatide hulgas 18 sajandil. Osad toiduajaloolased arvavad, et seda hakati pakkuma Peterburi suurkaupmeeste hulgas. Nimetuse Kiievi kotlet sai see toit Kiievist Continentali hotelli restoranis 20 sajandi alguses, kus see oli firmaroaks. Igal juhul seondub selle toidu nimi Ukraina pealinnaga ja ma arvan, […]<\/p>\n","protected":false},"author":1,"featured_media":4128,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[319,19],"tags":[556,42,651],"class_list":["post-4123","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-linnuliha","category-rahvustoidud","tag-butter","tag-kana","tag-ukraine","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/4123","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=4123"}],"version-history":[{"count":26,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/4123\/revisions"}],"predecessor-version":[{"id":4152,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/4123\/revisions\/4152"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/4128"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=4123"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=4123"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=4123"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}