Russia · Meat Dishes

Chicken Kiev

45 min4 servings450 kcal

A legendary dish of disputed origin claimed by both Ukrainian and Russian cuisines.

Chicken Kiev

Ingredients

  • chicken breasts4 large
  • all-purpose flour100 g
  • eggs2 large
  • panko or regular breadcrumbs150 g
  • salt and freshly ground black pepperto taste
  • vegetable oil for deep-frying1 liter
  • unsalted butter100 g
  • garlic3-4 cloves
  • fresh parsley3 tbsp
  • fresh dill2 tbsp
  • lemon zest1/2

Method

  1. 1Mix the softened butter with minced garlic, the zest of half a lemon, and chopped herbs. Roll into a log using parchment paper and freeze for at least 30 minutes until firm.
  2. 2Place each chicken breast between sheets of plastic wrap and pound to an even thickness of about 5-6mm. Season both sides with salt and pepper.
  3. 3Cut the frozen butter into 4 pieces. Place one piece in the center of each chicken fillet and roll up tightly, ensuring the butter is completely sealed inside. Dredge each parcel in flour, then egg, then breadcrumbs. Chill the breaded cutlets for 20 minutes.
  4. 4Heat vegetable oil for deep-frying to 170°C. Fry the cutlets in batches for 8-10 minutes, turning occasionally, until golden brown and cooked through.
  5. 5Drain on a wire rack and serve immediately, traditionally with mashed potatoes.