"war, the building was rebuilt and has since then been used by the Kiev Conservatory. According to the memoirs of contemporaries, Chicken Kiev was the signature dish of the hotel's restaurant. An early reference of ""Kiev cutlets from chicken or veal"" is found in the ""Cookery Digest"" (1915), a collection of recipes which were published in the Moscow ""Journal for Housewives"" in 1913–1914. These were minced meat cutlets similar to the Pozharsky cutlets, but shaped like a croquette with a bar of cold butter placed in the middle. Like modern chicken Kiev, the croquettes were covered with eggs and breadcrumbs"
"Breaded cutlet Breaded cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it. Breaded cutlet is known as schnitzel in German-speaking countries, cotoletta or scaloppine in Italy, escalope in France, ""filete empanado"" in Spain, filete empanizado in Cuba, milanesa in Latin America, katsu in Japan and Korea, and kotlet in Poland. Chicken fingers or chicken tenders are an American dish prepared by breading and deep frying the pectoralis minor muscle of the chicken, which is the smaller cut of the chicken breast located along its underside, attached to the"
"Chicken parmigiana Chicken parmigiana, or chicken parmesan (also referred to colloquially in the United States as 'chicken parm' and in Australia as a 'parmy', 'parmi' or 'parma'), is a popular Italian-American dish. It consists of a breaded chicken breast topped with tomato sauce and mozzarella, parmesan or provolone cheese. A slice of ham or bacon is sometimes added, but not all chefs are in agreement with the addition of pork. It has been speculated that the dish is based on a combination of the Italian melanzane alla Parmigiana, a dish using breaded eggplant slices instead of chicken, along with the"
"Bon bon chicken Bon bon chicken () is a popular dish in Chinese cuisine. The name ""bang bang chicken"" is derived from the manner in which the meat is tenderized using a stick or hammer. According to a legend concerning the Ming and Qing dynasties, there was a dedicated chef in the remote areas of Ya'an who enjoyed experimenting with foods. After studying and practicing the art of soup-mixing for a long time, he successfully invented a formula to produce aromatic chicken meat and broth. However, because of the labor required, chicken was a luxury and was only served on"
"particularly in the Milanese region swordfish (pesce spada con capperi e limone). However, the best known dish of this sort in the US uses chicken (chicken piccata). A chicken breast is butterflied or sliced along its width. It is flattened to an even thickness with a tenderizer between two pieces of wax paper or plastic wrap. It is seasoned and dredged in flour before being browned in butter or olive oil. The sauce is made using the pan drippings. Lemon juice and white wine or chicken stock are added and reduced. Shallots or garlic can be added with capers, chopped"
"Fried chicken Fried chicken (also referred to as Southern fried chicken for the variant in the United States) is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan-fried, deep fried, or pressure fried. The breading adds a crisp coating or crust to the exterior of the chicken. What separates fried chicken from other fried forms of chicken is that generally the chicken is cut at the joints, and the bones and skin are left intact. Crisp well-seasoned skin, rendered of excess fat, is a hallmark of well made fried chicken."
"Chicken and dumplings Chicken and dumplings is a dish that consists of a chicken cooked in water, with the resulting chicken broth being used to cook the dumplings by boiling. A dumpling—in this context—is a biscuit dough, which is a mixture of flour, shortening, and liquid (water, milk, buttermilk, or chicken stock). The dumplings are either rolled out flat, dropped or formed into a ball. It is a popular comfort food dish, commonly found in the Southern and Midwestern United States, that is also attributed to being a French Canadian meal that originated during the Great Depression. Some sources say"
"Night Market specialty. Breaded cutlet Breaded cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it. Breaded cutlet is known as schnitzel in German-speaking countries, cotoletta or scaloppine in Italy, escalope in France, ""filete empanado"" in Spain, filete empanizado in Cuba, milanesa in Latin America, katsu in Japan and Korea, and kotlet in Poland. Chicken fingers or chicken tenders are an American dish prepared by breading and deep frying the pectoralis minor muscle of the chicken, which is the smaller cut of the chicken breast located along its underside,"
"Chicken sandwich In North America, a chicken sandwich is a sandwich which typically consists of a boneless, skinless breast of chicken served between slices of bread, on a bun, or on a roll. Variations of what North Americans consider a ""Chicken Sandwich"" include the chicken burger or chicken on a bun, hot chicken, and chicken salad sandwich. In North America, the sandwich usually consists of a chicken filet or patty, toppings and bread. The chicken can be deep fried, grilled, roasted or boiled, served hot or cold, and white or dark meat chicken can be used. Shredded chicken in one"
"Chicken Française Chicken Française (or Chicken Francese) is an Italian-American dish of flour breaded, egg-dipped, sautéed chicken cutlets with a lemon-butter and white wine sauce. The dish is popular in the region surrounding Rochester, New York, where it is known as Chicken French, to the point that some have suggested the dish be called Chicken Rochester. When Italian immigrants arrived in Rochester, they brought their recipes with them, including veal francese, but they substituted chicken for the more expensive veal. Another source says that Veal Francese had been popular in the region since the 1950s, but when consumers boycotted veal"
"and cream. In Australia and New Zealand, it is also a common pie filling. Chicken is marinated for several hours in a lemon juice, dahi (yogurt) and spice mixture. The spices may include garam masala, ginger, garlic, pepper, coriander, cumin, turmeric and chili. The chicken is usually cooked in a tandoor (traditional clay oven), but may be grilled, roasted, or pan fried. It is served in a mild curry sauce that includes butter. The sauce is a tomato based sauce that is simmered until smooth and much of the water has evaporated. There are many variations on the composition and"
"Lemon chicken Lemon chicken is the name of several dishes found in cuisines around the world which include chicken and lemon. In Canadian Chinese cuisine it usually consists of pieces of chicken meat that are sautéed or deep-fried and coated with a thick, sweet lemon-flavored sauce. The Chinese restaurant of the Panda Hotel in Tsuen Wan, Hong Kong, used to serve its version of Lemon Chicken with the chicken pieces coated in batter, then rolled in almond slivers and deep-fried and served with the lemon-glaze sauce. A version of lemon chicken popular in Australasia involves coating the chicken in batter,"
"Chicken Vesuvio Chicken Vesuvio, a specialty of Chicago, is an Italian-American dish made from chicken on the bone and wedges of potato sauteed with garlic, oregano, white wine, and olive oil, then baked until the chicken's skin becomes crisp. The dish is often garnished with a few green peas for color, although some more modern variations may omit some of these. In Chicago, one also often finds the technique applied to other foods, like ""steak Vesuvio"", ""pork chops Vesuvio"", or even just ""Vesuvio potatoes"". The origins of the dish are unknown, but some suggest it might have been popularized by"
"Chicken and waffles Chicken and waffles is an American dish combining chicken with waffles. It is part of a variety of culinary traditions, including soul food and Pennsylvania Dutch cuisine, and is served in certain specialty restaurants in the United States. The best known chicken and waffle pairing comes from the American soul food tradition and uses fried chicken. The waffle is served as it would be at breakfast time, with condiments such as butter and syrup. This unusual combination of foods is beloved by many people who are influenced by traditions of soul food passed down from past generations"
"Chicken fingers Chicken fingers, also known as chicken tenders, chicken goujons, chicken strips or chicken fillets, are chicken meat prepared from the pectoralis minor muscles of the animal. These strips of white meat are located on either side of the breastbone, under the breast meat, sometimes just pulverized chicken flesh. (pectoralis major). They may also be made with similarly shaped pieces cut from chicken meat, usually the breast. Chicken fingers are prepared by coating chicken meat in a breading mixture and then deep frying them, in a manner similar to the preparation of schnitzel. Chicken fingers are a common snack"
"mixing with ground chicken meat. In the recipe included in ""The Book of Tasty and Healthy Food"", white bread soaked in milk and heated butter are added to ground chicken meat. In general, many authors suggest mixing white bread soaked in milk with the ground meat. In some recipes heavy cream is added. Some chefs replace butter completely by heavy cream. For presentation, the meat can be formed on a veal chop bone (for veal cutlets) or a chicken wing bone (for chicken cutlets). In the middle of the 20th century, industrially produced, semi-processed ground meat cutlets were introduced in"
"a tamarind sauce and pickled garlic. The salty roasted chicken is sold at restaurants and street food stalls and often served with papaya salad and rice. There are two types of chicken that will be used for grilling; backyard chickens (Kai ban; ไก่บ้าน) and broilers (Kai nuea; ไก่เนื้อ). The chicken is marinated overnight in the refrigerator or over ice in a plastic bag with garlic, fish sauce, salt, pepper, coriander sauces. Then, it is cooked. The grilled chicken sauce is sweet, sour, and salty. The main and secret ingredients for this sauce are sugar, tamarind, garlic, chili powder, and salt."
"a nutritious dish due to the high protein content from the chicken, and various vitamins provided by the vegetables in the dish. To make the dish, the broth is prepared first by boiling a cleaned chopped chicken, whole garlic, onions, ginger and a type of fresh green chili pepper called ""Cheongyang gochu"" (청양고추) altogether in a pot. The pepper is famous for its extreme spiciness and plays an important role in tasting the dish. Cellophane noodles are soaked in water. The cooked chicken is simmered with a sauce made from ""ganjang"", ""mullyeot"" (물엿, syrup-like condiment), sugar, and pepper in the"
"Cashew chicken Cashew chicken () is a simple Chinese-American dish that combines chicken (usually stir-fried but occasionally deep-fried, depending on the variation), with cashews and either a light brown garlic sauce or a thick sauce made from chicken stock, soy sauce and oyster sauce. The traditional version of cashew chicken is stir-fried in a wok. Tender chunks of chicken are combined with crispy roasted cashews, vegetables and are tossed in a light sauce made from garlic, soy sauce and hoisin sauce, thinned with water. The deep-fried version of the dish is closely associated with the city of Springfield, Missouri. Deep-fried"
"Gratin Gratin () is a widespread culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish. A ""gratin dish"" refers to the shallow oven-proof container traditionally used to prepare gratins and similar dishes. The etymology of gratin is from the French language words ""gratter"", meaning ""to scrape"""
"Chicken fried steak Chicken fried steak (similar to country fried steak) is an American breaded cutlet dish consisting of a piece of beefsteak (tenderized cube steak) coated with seasoned flour and pan-fried. It is sometimes associated with the Southern cuisine of the United States. Despite the name, the dish contains no chicken, but is so-named because the cooking method is similar to that of pan-fried chicken breast cutlets. Chicken fried steak resembles the Austrian dish ""wiener schnitzel"" and the Italian–South American dish ""milanesa"", which is a tenderized veal or pork cutlet, coated with flour, eggs, chicken stock cube, and bread"
"Chicken Divan Chicken Divan is a chicken casserole usually served with broccoli, almonds, and Mornay sauce. It was named after the place of its invention, the Divan Parisienne Restaurant in the New York City Chatham Hotel where it was served as the signature dish in the early twentieth century. Its creator, a chef named Lagasi, created it as part of a contest, winning a small amount of money and creating the hotel's signature dish. In French, the word ""divan"" refers to a meeting place or great hall, and thus the name was chosen to imply a kind of continental elegance."
"cut, can be served in this manner, as well as chicken fried buffalo steak. Chicken fried catfish may also be found on occasion. Chicken fried steak Chicken fried steak (similar to country fried steak) is an American breaded cutlet dish consisting of a piece of beefsteak (tenderized cube steak) coated with seasoned flour and pan-fried. It is sometimes associated with the Southern cuisine of the United States. Despite the name, the dish contains no chicken, but is so-named because the cooking method is similar to that of pan-fried chicken breast cutlets. Chicken fried steak resembles the Austrian dish ""wiener schnitzel"""
"powder, and turmeric. The coated chicken is then marinated for a couple of hours. The marinated chicken is usually deep fried in oil, but another well-known choice includes baking. The exposed bone is sometimes wrapped in aluminum foil. Chicken lollipop Chicken lollipop is an hors d'oeuvre popular in Indian Chinese cuisine. Chicken lollipop is, essentially a ""frenched"" chicken winglet, wherein the meat is cut loose from the bone end and pushed down creating a lollipop appearance. It is usually served hot with Szechuan sauce. Chicken lollipop is usually prepared using the middle segment of the chicken wing or thigh. The"
"the Vesuvio Restaurant, which operated at 15 E. Wacker Drive, Chicago, in the 1930s. Chicken Vesuvio Chicken Vesuvio, a specialty of Chicago, is an Italian-American dish made from chicken on the bone and wedges of potato sauteed with garlic, oregano, white wine, and olive oil, then baked until the chicken's skin becomes crisp. The dish is often garnished with a few green peas for color, although some more modern variations may omit some of these. In Chicago, one also often finds the technique applied to other foods, like ""steak Vesuvio"", ""pork chops Vesuvio"", or even just ""Vesuvio potatoes"". The origins"
"Lebanese, or generically Levantine cuisine. Boiled turkey or chicken pieces submerged in satsivi is a staple of winter holiday feasts. The dish as a whole is usually also referred to as ""satsivi"". There are also vegetarian varieties of this dish made with eggplants or cauliflower. A similar dish of boiled chicken with walnut paste is known as Circassian chicken in Turkish, Levantine, and Egyptian cuisine. Satsivi Satsivi (, literally means 'cold dish' in Georgian; also known as chiken in walnut sauce) is a dish in Georgian cuisine made from poultry such as tureky and chiken put into walnut sauce ."
"breast and the wing from the front of the chicken, while the dark meat sections are the thigh and leg or ""drumstick"", are from the rear of the chicken. These pieces are usually subdivided into the wings, the breasts (the wishbone is often cut out first in home cooking), the legs, and the thighs. The ribs are sometimes left on the breast, but commercially they and the back are usually discarded. To prepare the chicken pieces for frying, they may be coated in a batter of flour and liquid (and seasonings) mixed together. The batter can contain ingredients like eggs,"
"or directly into a frying pan or pot with other ingredients. Bite-sized, hand-torn pieces of dough are cooked in boiling chicken broth along with a variety of vegetables and, optionally, chunks of chicken to make the dish chicken and dumplings, which is served as a thick soup or stew. Chicken and dumplings is a popular comfort food in the Midwestern and Southern U.S., where dumplings are often used as part of the regionally popular Burgoo stew. The baked dumpling is popular in American cuisine. These sweet dumplings are made by wrapping fruit, frequently a whole tart apple, in pastry, then"
"Crispy fried chicken Crispy fried chicken is a standard dish in the Cantonese cuisine of southern China and Hong Kong. The chicken is fried in such a way that the skin is extremely crunchy, but the white meat is relatively soft. This is done by first poaching the chicken in water with spices (e.g. star anise, cinnamon, nutmeg, Sichuan pepper, ginger, fennel, and scallions), drying it, coating with a syrup of vinegar and sugar, letting it dry thoroughly (which helps make the skin crispy) and deep frying. The dish often served with two side dishes, a pepper salt (椒鹽) and"
"knife; the sound made by the stick and the knife striking each other has a rhythmic, almost musical quality, hence the name ""bang bang chicken"". Bon bon chicken Bon bon chicken () is a popular dish in Chinese cuisine. The name ""bang bang chicken"" is derived from the manner in which the meat is tenderized using a stick or hammer. According to a legend concerning the Ming and Qing dynasties, there was a dedicated chef in the remote areas of Ya'an who enjoyed experimenting with foods. After studying and practicing the art of soup-mixing for a long time, he successfully"
"pieces are thus fried under pressure. The derivative phrases ""country fried"" and ""chicken fried"" often refer to other foods prepared in the manner of fried chicken. Usually, this means a boneless, tenderized piece of meat that has been floured or battered and cooked in any of the methods described above or simply chicken which is cooked outdoors. Chicken fried steak and ""country fried"" boneless chicken breast are two common examples. Throughout the world, different seasoning and spices are used to augment the flavor of fried chicken. Because of the versatility of fried chicken, it is not uncommon to flavor the"
"milk, and leavening. Alternatively, they may be dredged in flour or a similar dry substance, to coat the meat and to develop a crust. Seasonings such as salt, pepper, cayenne pepper, paprika, garlic powder, onion powder, or ranch dressing mix can be mixed in with the flour. Either process may be preceded by marination or by dipping in milk or buttermilk. As the pieces of chicken cook, some of the moisture that exudes from the chicken is absorbed by the coating of flour and browns along with the flour, creating a flavorful crust. According to Nathan Bailey's 1736 cookbook, ""Dictionarium"
"Beer can chicken Beer can chicken, also referred to as chicken on a throne, beer butt chicken, dancing chicken and drunken chicken, is a barbecued chicken dish and method of indirect grilling using a partially-filled can of beer that is placed in the chicken's cavity prior to cooking. The process adds moisture to the dish, and some believe that steam from the beer serves to steam the chicken from the inside and add flavor to the dish. Some people are avid proponents of the dish, while others have contended that the efficacy of using the beer is overrated, and that"