Kotleta po-Kyivsky (Chicken Kyiv)

Name: Kotleta po-Kyivsky (Chicken Kyiv)
Total time: 2 h
Yield: 4
Cuisine: Ukrainian
Ingredients: 4 Chicken breasts, skinless; 150 g Butter, softened; 30 g Fresh parsley and dill, finely chopped; 2 cloves Garlic, crushed; 1 tsp Lemon zest; 80 g Plain flour; 3 Eggs, beaten; 200 g Fine dried breadcrumbs; 2 tsp Salt; 1/2 tsp White pepper; 1.5 L Oil for deep frying

A chicken fillet beaten thin, wrapped tight around a finger of frozen herb butter, crumbed twice and fried — the butter has to come out in a rush when you cut it.

Fonte

Ricetta di Ukrainian home kitchens · 🏺 Tradizionale · Black soil cooking — wheat, buckwheat, beetroot, cabbage and sour cream, and a table that is judged on how much of it there is.

Ukrainian · Kyiv cutlet — An ownerless traditional dish, so no cook is credited. `Kotleta_po-kyivsky` redirects to `Chicken_Kiev`, the dish's own article; it confirms the pounded fillet rolled around cold butter, the crumbing and frying, and the debate over the dish's origin. Quantities, the freeze-the-butter instruction and the double crumb are this book's own.

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Passaggi

Beat the butter with the herbs, garlic, lemon zest and 1/2 tsp salt. Roll it into a log in cling film and FREEZE it solid — at least 1 hour.
💡 Frozen, not chilled. Cold butter melts while the crumb is still pale and leaks out through the seam; frozen butter buys you the four minutes you need.
Butterfly each breast and beat it between two sheets of film to an even 5 mm. Season both sides.
Cut the frozen butter into 4 fingers. Put one at the thick end of each fillet, fold the sides in and roll it up tight.
Roll each parcel in flour, then egg, then crumbs. Then egg and crumbs a SECOND time. Chill 30 minutes.
💡 The double crumb is the seal. One coat splits at the seam and empties the butter into the fryer.
Fry at 170°C for 7 minutes, turning once, until deep gold. Check the centre reads 74°C.
Rest 3 minutes on a rack, then serve whole. Warn people to cut it away from themselves.

💡 Consigli

It is named for Kyiv and Ukrainian restaurants have served it since the twentieth century, though its exact origin is argued over.
Fry one first. If it leaks, the seam was not sealed or the butter was not frozen hard enough — fix it before the other three.
The butter jet is the point of the dish and it is genuinely hot. Cutting it towards yourself is how people get burnt.