Ayam Kyiv
| Ayam Kiev | |
|---|---|
 Ayam Kiev | |
| Nama lain | Côtelette de volaille, suprême de volaille à la Kiev |
| Sajian | Utama |
| Tempat asal | Ukraina |
| Suhu penyajian | Hangat |
| Bahan utama | Dada ayam, mentega (bawang), herbal, telur, tepung roti |
  | |
Ayam Kiev (bahasa Ukraina: котлета по-київськи, kotleta po-kyivsky, bahasa Rusia: котлета по-киевски, kotleta po-kiyevski; artinya "daging potong ala Kiev") adalah sebuah hidangan yang terbuat dari potongan daging ayam yang dilumuri dengan mentega dingin, kemudian dicampur dengan telur dan tepung roti dan kemudian digoreng atau dipanggang.[1][2] Secara umum, hidangan dada ayam tersebut juga dikenal dalam masakan Ukraina, masakan Rusia dan masakan Polandia sebagai côtelette de volaille (bahasa Rusia: котлета де-воляй, tr. kotleta de-volyay, bahasa Polandia: kotlet de volaille; dari kata Prancis "potongan daging ayam").[3][4][5]
Referensi dan catatan
[sunting | sunting sumber]- ^ Volokh (1983), hlm. 320.
- ^ Cookery (1955), hlm. 442, 1145. Котлета по-киевски.
- ^ Alexandrova-Ignatieva (1909), hlm. 425.
- ^ Watt (2014), hlm. 99–100.
- ^ Strybel (2005), hlm. 303.
Sumber
[sunting | sunting sumber]- П. В. Абатуров; et al. (1955). М. О. Лифшиц, ed. Кулинария. Москва: Госторгиздат, Министерство пищевой промышленности СССР. [P. V. Abaturov; et al. (1955). M. O. Lifschitz, ed. Cookery (dalam bahasa Russian). Moscow: Gostorgizdat, USSR Ministry of Food Industry.]
- Пелагея Павловна Александрова-Игнатьева (1909). Практические основы кулинарного искусства. Санкт-Петербург. [Pelageya Alexandrova-Ignatieva (1909). The Practical Fundamentals of the Cookery Art (dalam bahasa Russian). St. Petersburg.]
- 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. [Arkady Averchenko (1914). A woman in a restaurant (dalam bahasa Russian). St. Petersburg: Novy Satirikon.]
- 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 (dalam bahasa Russian). Москва: Пищепромиздат (Food Industry publishing house). 1952. [English translation: The Book of Tasty and Healthy Food. Diterjemahkan oleh Boris Ushumirskiy. SkyPeak Publishing. 1912. ISBN 978-0615691350.]
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- Marie Antonin Carême; Armand Plumerey; Charles Frédéric Alfred Fayot (1847). L'art de la cuisine française au dix-neuviême siêcle : traité élémentaire et pratique (dalam bahasa 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. hlm. 10.
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- "Yaschenko, 71, Dies; Owner of Yar in 1930s". Chicago Tribune. 1968-11-07. hlm. B23.
- Felicity Cloake (2012-06-07). "How to cook the perfect chicken Kiev". The Guardian.
- Кулинарный сборник. Москва: Журнал для хозяек. 1915. [Cookery Digest (dalam bahasa Russian). Moscow: Journal for housewives. 1915.]
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- Научно-исследовательский институт торговли и общественного питания (1980). Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. Москва: Госторгиздат. [Research Institute of Trade and Catering of the Ministry of Trade of the USSR (1980). Directory of Recipes and Coolinary Products for Catering (dalam bahasa Russian). Moscow: Gostorgizdat (publishing house of the State Ministry of Trade).]
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