ReceptnaptárChicken Kyiv (kotleta po-kievski)
Chicken Kyiv is an iconic dish of 20th-century Russian and Ukrainian restaurant cooking: melted garlic butter under a crisp crumb shell. It became a favourite of festive dinners and restaurants. It takes skill but is spectacular.
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Method
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- Work the butter with the garlic and herbs, shape into 4 sticks and freeze for 30 minutes.
- Slit the chicken breasts horizontally, wrap in film and pound thin.
- Season, put a butter stick in the middle of each, fold tightly and seal the edges.
- Coat in flour, egg, then crumbs; repeat the egg and crumbs once more.
- Fry in 175 °C oil for 5-6 minutes until golden.
- Rest in a 200 °C oven for 10 minutes to cook through and serve at once.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Freeze the butter sticks well so they do not leak during frying.
- Bread twice so the coating is sealed.
- Rest a minute before cutting because the butter is hot.
Frequently asked questions
What if the butter leaks?
The edges were not sealed well or the butter was not frozen enough; fold more tightly next time.
Can it be baked?
Yes, 25 minutes at 200 °C, but the crisp coating is less golden.
Similar recipes
- Breaded chicken breast with garlic butter filling (kotlet de volaille) · Polish
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- Pozharsky cutlets · Russian
- Chicken breast with mushrooms in sour cream · Russian
- Coxinha (Brazilian stuffed chicken croquette) · Spanish & Portuguese
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More russian ideas
- Chicken and mushroom salad (salat s kuritsey i gribami)
- Roast chicken in sour cream (kuritsa v smetane)
- New Year stuffed roast chicken (farshirovannaya kuritsa)
- Chicken breast roulade with prunes and walnuts
- Tokmach (Tatar noodle soup with chicken)
- Russian chicken noodle soup (kurinaya lapsha)
- Stolichny salad (capital salad with chicken)
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