📝 About This Recipe
Chicken Kiev, or Kotleta po-Kievsky, is a masterpiece of 19th-century culinary artistry, featuring a succulent chicken breast wrapped around a core of cold, herb-infused butter. When sliced, the golden-brown crust yields to a dramatic 'fountain' of melted butter that perfumes the entire plate with garlic and fresh dill. This dish represents the height of Russian and Ukrainian banquet traditions, offering a sophisticated contrast between the crunchy breading and the tender, aromatic interior.
🥗 Ingredients
The Compound Butter (Zelyonoye Maslo)
- 1/2 cup Unsalted Butter (high-quality, softened to room temperature)
- 2 tablespoons Fresh Dill (finely minced)
- 1 tablespoon Fresh Parsley (finely minced)
- 2 cloves Garlic (pressed or grated into a paste)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon Sea Salt
The Chicken
- 4 pieces Chicken Breasts (large, boneless and skinless)
- to taste Salt and Black Pepper (freshly ground)
The Breading (Panirovka)
- 1/2 cup All-purpose Flour (placed in a shallow bowl)
- 3 large Eggs (beaten with a splash of milk)
- 1.5 cups Panko Breadcrumbs (processed slightly for a finer texture)
- 2 cups Vegetable Oil (for shallow frying)
👨🍳 Instructions
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1
In a small bowl, combine the softened butter, minced dill, parsley, garlic, lemon juice, and salt. Mix thoroughly until the herbs are evenly distributed.
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2
Place the butter mixture on a piece of plastic wrap and shape it into a log about 4 inches long. Roll it tightly and freeze for at least 30 minutes until very firm.
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3
Place each chicken breast between two sheets of plastic wrap. Using a meat mallet, gently pound the chicken from the center outward until it is an even 1/4-inch thickness. Be careful not to tear the meat.
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4
Season both sides of the flattened chicken breasts with salt and freshly ground black pepper.
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5
Remove the herb butter from the freezer and cut it into 4 equal segments. Place one segment in the center of each chicken breast.
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6
Fold the shorter sides of the chicken over the butter, then roll the breast tightly into a cylinder, ensuring the butter is completely encased with no gaps.
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7
Wrap each rolled chicken tightly in plastic wrap, twisting the ends like a candy wrapper to maintain a neat cylindrical shape. Refrigerate for 30 minutes to set the shape.
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8
Set up a breading station: one bowl with flour, one with the beaten egg mixture, and one with breadcrumbs.
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9
Unwrap the chilled chicken. Dredge each roll in flour (shaking off excess), dip thoroughly in the egg wash, and then coat generously with breadcrumbs.
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10
For a truly secure seal, dip the breaded chicken back into the egg wash and then into the breadcrumbs a second time. This 'double breading' prevents the butter from leaking.
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11
Heat the vegetable oil in a deep skillet to 350°F (175°C). Carefully place the chicken rolls in the oil and fry for 3-4 minutes per side until deeply golden brown.
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12
Transfer the browned chicken to a baking sheet and finish in a preheated oven at 375°F (190°C) for 10-12 minutes to ensure the chicken is cooked through to an internal temperature of 165°F.
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13
Let the chicken rest for 3-5 minutes before serving. This allows the internal pressure to stabilize so the butter doesn't spray out too aggressively when first cut.
💡 Chef's Tips
Always use cold butter when rolling the chicken; if the butter melts during assembly, it will leak out during frying. Ensure there are no holes in the chicken meat after pounding; if a small tear occurs, patch it with a small piece of chicken trimmed from the edge. The double-breading technique is the secret to a professional Kiev; it creates a structural shell that holds the liquid gold inside. Use a neutral oil with a high smoke point, like sunflower or canola oil, to achieve that perfect golden-brown hue without burning.
🍽️ Serving Suggestions
Serve alongside a mound of creamy mashed potatoes to soak up the herb butter sauce. Pair with buttery sweet peas or roasted carrots for a classic Soviet-era restaurant presentation. A crisp, dry white wine like a Chablis or a cold glass of premium vodka cuts through the richness beautifully. Add a wedge of lemon on the side to provide a bright acidity that balances the savory garlic butter.