Ayam Kyiv

Ayam Kiev
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
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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

^ 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

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[FOOTNOTEVolokh1983320-1] Volokh (1983), hlm. 320.

[FOOTNOTECookery1955442[http://kulinaria1955.ru/domashnyaya_ptitsa_i_dich/bluda_iz_ptitsy/kury/1324-1145-kotleta-po-kievski.html_1145._Котлета_по-киевски]-2] Cookery (1955), hlm. 442, 1145. Котлета по-киевски.

[FOOTNOTEAlexandrova-Ignatieva1909425-3] Alexandrova-Ignatieva (1909), hlm. 425.

[FOOTNOTEWatt2014[https://books.google.de/books?id=RB4iBQAAQBAJ&pg=PA99_99–100]-4] Watt (2014), hlm. 99–100.

[FOOTNOTEStrybel2005[https://books.google.de/books?id=UtA6-pyGJmMC&pg=PA303_303]-5] Strybel (2005), hlm. 303.

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