Classics · Ukrainian

Chicken
Kyiv

Chicken Kyiv
Time
35'
+ 1h chilling
Diff.
medium
Kcal
580
/ serving
Servings
4
Gather 11 ingredients before cooking
Scale
Units
01 You'll need check when you have it
02 To finish last minute: ~60 min window
Step 01 of 08

Make garlic butter

120 g
3 szt
1 szt

The butter 82% (120 g) must be soft — take it out of the fridge an hour ahead. Finely chop the garlic (cloves) (3 szt) and flat-leaf parsley (bunch) (1 szt). Mix everything with a fork into a smooth paste.

Step 02 of 08

Shape butter logs and freeze

Lay out cling film, put the butter on top and roll into a log about 2 cm thick. Wrap tightly and place in the freezer for 30 minutes. Hard butter won't leak out during frying.

Step 03 of 08

Pound the chicken breasts

4 szt

Place the chicken breast (about 200 g each) (4 szt) between two sheets of cling film. Pound with a meat mallet (flat side) into slices about 0.5 cm thick. Start from the centre and work outwards. The slice should be large, even and without holes — butter will leak through any holes.

Tip
If the breast has a tenderloin (small flap attached underneath), cut it off and pound separately — you can use it to patch holes.
Step 04 of 08

Wrap the butter in the chicken

4 szt
120 g
1 łyżeczka
0,5 łyżeczka

Take the butter log from the freezer and cut into 4 pieces. Sprinkle each chicken breast (about 200 g each) (4 szt) slice with salt (1 łyżeczka) and ground black pepper (0,5 łyżeczka). Place a piece of butter 82% (120 g) in the centre, fold the sides in, then roll up like a pancake. The edges must seal tightly — press them firmly with your fingers.

Tip
Any gap means leaking butter and a falling-apart cutlet. Better to spend an extra moment rolling carefully.
Step 05 of 08

Double breading

80 g
2 szt
150 g

Set up three bowls: wheat flour (80 g) in the first, beaten eggs (2 szt) in the second, breadcrumbs (150 g) in the third. Coat each rolled cutlet in flour, then egg, then breadcrumbs. Repeat the egg and breadcrumbs a second time. The double coating forms a tight shell that keeps the butter inside.

Step 06 of 08

Chill the cutlets

Place the cutlets in the fridge for 30 minutes. The coating firms up and holds its shape during frying.

Step 07 of 08

Deep-fry the cutlets

500 ml

Pour the rapeseed or sunflower oil (for frying) (500 ml) into a pot or deep pan 24 cm — the layer should be at least 3 cm. Heat to 170°C°C. Without a thermometer: drop in a breadcrumb — if it sizzles and browns within 30 seconds, the oil is ready. Fry 2 cutlets at a time for about 5–6 minutes, turning halfway. Drain on paper towels.

Tip
Too-cold oil = the coating soaks up fat and the cutlet is heavy. Too-hot oil = the coating burns before the meat cooks through.
Step 08 of 08

Serve immediately

1 szt

Cut the lemon (to serve) (1 szt) into quarters and serve alongside. Cut the cutlet open with a knife on the plate — the butter should flow out. Best with new potatoes or mash.

Chicken Kyiv
Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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