Kotleta po-Kyivsky (Chicken Kyiv)

Name: Kotleta po-Kyivsky (Chicken Kyiv)
Yield: 6
Cuisine: Ukraine
Ingredients: Large Boneless, skinless chicken breasts — 4; Unsalted butter, softened — 120 g (1/2 cup + 1 tbsp); Garlic cloves, crushed — 2; Fresh parsley, finely chopped — 2 tbsp; Fresh dill, finely chopped — 1 tbsp; All-purpose flour — 100 g (3/4 cup + 1 tbsp); Eggs, beaten — 2; Breadcrumbs — 150 g (1 1/2 cups); Sunflower oil, for deep-frying — 1 L (4 1/4 cups); Fine salt and black pepper — to taste

The Quirky Foodster Team

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Servings

Ingredients

Large Boneless, skinless chicken breasts — 4
Unsalted butter, softened — 120 g (1/2 cup + 1 tbsp)
Garlic cloves, crushed — 2
Fresh parsley, finely chopped — 2 tbsp
Fresh dill, finely chopped — 1 tbsp
All-purpose flour — 100 g (3/4 cup + 1 tbsp)
Eggs, beaten — 2
Breadcrumbs — 150 g (1 1/2 cups)
Sunflower oil, for deep-frying — 1 L (4 1/4 cups)
Fine salt and black pepper — to taste

Method

Mix the softened butter with the crushed garlic, parsley, dill, salt and pepper. Shape into a log, wrap in cling film and freeze for 30 minutes until firm.
Place each chicken breast between two sheets of cling film and gently pound to an even thickness of about 1cm (1/2 in).
Cut the butter into 4 pieces and place one piece in the centre of each chicken breast. Fold the chicken tightly around the butter, sealing all edges well.
Chill the wrapped parcels for at least 30 minutes so they hold their shape.
Set up three shallow bowls: flour, beaten egg, and breadcrumbs. Coat each chicken parcel in flour, then egg, then breadcrumbs, then repeat the egg and breadcrumb layer for a thicker crust.
Heat the oil to 170°C (340°F) in a deep pot. Fry the chicken parcels for 10-12 minutes, turning occasionally, until deep golden and cooked through (internal temperature of 74°C/165°F).
Drain on paper towel and rest for 2 minutes before serving.

Introduction: Chicken Kyiv, a boneless chicken breast wrapped around a core of seasoned herb butter and fried until golden, takes its name from Ukraine's capital and is one of the country's most recognised culinary exports.

Cultural Background: Chicken Kyiv, a boneless chicken breast wrapped around a core of seasoned herb butter and fried until golden, takes its name from Ukraine's capital and is one of the country's most recognised culinary exports. Cutting into a well-made Chicken Kyiv should release a dramatic stream of melted garlic-herb butter.

Tips: Sealing the edges of the chicken very firmly around the butter is essential, or it will leak out during frying. A double coating of egg and breadcrumbs helps create a sturdier seal and crisper crust.

Variations: Add a little grated lemon zest to the herb butter for a brighter finish. Bake at 200°C (400°F) for 25-30 minutes instead of deep-frying for a lighter version, though the crust will be less crisp. No traditional vegetarian version exists for this specific dish. Not applicable.

Storage: Uncooked, breaded parcels can be refrigerated for up to 1 day or frozen for up to 1 month.

Reheating: Best eaten fresh; if needed, reheat in a 180°C (350°F) oven for 12-15 minutes to keep the crust crisp.

FAQs:

Q: Why did the butter leak out while frying?

A: This usually means the chicken was not sealed tightly enough around the butter, or the oil temperature was too low, causing the coating to open before it set.

Q: Can Chicken Kyiv be prepared ahead?

A: Yes, the breaded parcels can be assembled a day ahead and kept chilled, or frozen, until ready to fry.