Chicken Kyiv is a classic Ukrainian dish that has gained worldwide fame for its delicious simplicity. This crispy, golden-breaded chicken cutlet is filled with a rich, buttery garlic and herb center that oozes out with every bite—comfort food at its finest!
Cuisine: Ukrainian
Weight Calorie content Cooking Time
160 g 400 60 minutes
Products (for 4 servings):
Chicken fillet – 4 pcs. (about 600 g)
Butter – 80 g
Egg – 2 pcs.
Breadcrumbs – 100 g
Wheat flour – 50 g
Vegetable oil (for frying) – 100 ml
Recipe
Cut the butter into four pieces and place them in the freezer. Place the chicken fillets on a work surface. Separate the small fillets and set aside; you will need them later. From the thickest part, carefully trim the fillets and open them like a book.
Cover the fillet with cling film and baste until evenly thick—season with salt and a little pepper on all sides.
Separate the parsley leaves from the stems and chop very finely. Take out the butter and roll in the parsley.
Place the butter pieces in the center of the fillet and cover the small fillet on top. Roll up the cutlet, carefully tucking all the corners inwards (like a dove) so that the butter does not leak out. You should get a compact cutlet with an elongated shape. Wrap each cutlet in plastic wrap—this way, the cutlet will keep its shape. Place in the freezer for 10 minutes.
Pour flour and breadcrumbs into plates. Crack the eggs into a bowl and beat lightly. Blot the cutlets with paper towels. Dip the cutlet in flour on all sides, shake off the excess, then dip in the egg, shake off, and coat in breadcrumbs. Then dip again in egg and breadcrumbs. Put the cutlets on a plate and put them in the freezer for 10 minutes.
Preheat the oven to 180°C. Heat vegetable oil in a saucepan or deep fryer until bubbles appear on the surface. Fry the cutlets on all sides until golden, 2-3 min. Carefully transfer to a baking tray and cook in the oven for 10-12 minutes.
Cuisine: Ukrainian
Weight Calorie content Cooking Time
160 g 400 60 minutes
Products (for 4 servings):
Chicken fillet – 4 pcs. (about 600 g)
Butter – 80 g
Egg – 2 pcs.
Breadcrumbs – 100 g
Wheat flour – 50 g
Vegetable oil (for frying) – 100 ml
Recipe
Cut the butter into four pieces and place them in the freezer. Place the chicken fillets on a work surface. Separate the small fillets and set aside; you will need them later. From the thickest part, carefully trim the fillets and open them like a book.
Cover the fillet with cling film and baste until evenly thick—season with salt and a little pepper on all sides.
Separate the parsley leaves from the stems and chop very finely. Take out the butter and roll in the parsley.
Place the butter pieces in the center of the fillet and cover the small fillet on top. Roll up the cutlet, carefully tucking all the corners inwards (like a dove) so that the butter does not leak out. You should get a compact cutlet with an elongated shape. Wrap each cutlet in plastic wrap—this way, the cutlet will keep its shape. Place in the freezer for 10 minutes.
Pour flour and breadcrumbs into plates. Crack the eggs into a bowl and beat lightly. Blot the cutlets with paper towels. Dip the cutlet in flour on all sides, shake off the excess, then dip in the egg, shake off, and coat in breadcrumbs. Then dip again in egg and breadcrumbs. Put the cutlets on a plate and put them in the freezer for 10 minutes.
Preheat the oven to 180°C. Heat vegetable oil in a saucepan or deep fryer until bubbles appear on the surface. Fry the cutlets on all sides until golden, 2-3 min. Carefully transfer to a baking tray and cook in the oven for 10-12 minutes.
