Chicken Kyiv
Ingredients
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- 8 tbsp unsalted butter – softened
- 2 tbsp parsley – finely chopped
- 1 tbsp dill – finely chopped
- 1 clove garlic – finely minced
- 2 tsp kosher salt
- 1/2 tsp black pepper – freshly ground
- 2 pounds chicken breasts, boneless, skinless (~5 n/a chicken breasts)
- 1/2 cups all-purpose flour
- 2 large large eggs – beaten
- 1 1/2 cups plain dry breadcrumbs
- 2 cups vegetable oil – for frying
Instructions
1. Mash the unsalted butter with the parsley, dill, and garlic until uniform; season the mixture with the kosher salt and black pepper, divide into 4 equal logs (about 2 tbsp each), wrap, and freeze until very firm, about 30 minutes.
2. Trim the chicken breasts, boneless, skinless; remove the tenderloins and reserve as patches, then butterfly or pound each breast between plastic wrap to about 0.25 inch thickness without tearing.
3. Place a frozen butter log near the narrow end of each flattened breast; fold the sides over, tuck in the ends, roll up tightly around the butter, and use a reserved tenderloin to cover any thin spots or seams. Wrap each roll snugly in plastic wrap to help hold shape and refrigerate 30 minutes.
4. Heat the oven to 350°F. Set up a breading station with three shallow dishes: all-purpose flour in the first, the large eggs (beaten) in the second, and the plain dry breadcrumbs in the third.
5. Unwrap a chilled roll and dredge in all-purpose flour, shaking off excess; dip in the large eggs, then coat evenly in the plain dry breadcrumbs. Set on a rack and refrigerate 20 minutes, then repeat the coating to double-bread and seal.
6. Pour the vegetable oil into a large deep skillet to a depth of about 0.75 inch and heat over medium-high until 350°F (a breadcrumb should sizzle immediately on contact).
7. Fry 2 rolls at a time, turning carefully, until deep golden brown on all sides, 3–4 minutes per side; transfer to a rack set over a baking sheet and repeat with the remaining rolls.
8. Transfer the rack with fried rolls to the oven and bake until the centers reach 165°F and you see a faint bead of melted butter at an end, 12–15 minutes.
9. Rest 5–10 minutes to let the butter settle before serving. Slice at the table so the butter flows onto the plate.
Chicken Kyiv is a crisp, golden cutlet of pounded chicken wrapped around a chilled core of herb butter that melts into a fragrant sauce when sliced. The contrast is the appeal: a shattering breadcrumb crust, juicy meat, and a rush of warm butter scented with parsley, dill, and garlic. Served hot with simple sides like potatoes or greens, it’s rich yet balanced, with clean herbal notes and a satisfying, indulgent finish.
The dish is known in Ukrainian as kotleta po-kyivsky and became famous in Eastern European restaurants and hotels during the 20th century. Though its technique echoes older European côtelette traditions, Kyiv popularized the version with an herbed butter center and a sleek, restaurant-ready presentation. It traveled widely through the Soviet era, then reemerged internationally under its Ukrainian name, remaining a celebratory staple that showcases careful preparation and classic craft.