📝 About This Recipe
A legendary masterpiece of Soviet-era fine dining, Chicken Kyiv features a tenderized chicken breast wrapped around a core of herb-infused cold butter. When sliced, the golden-brown crust yields to a dramatic fountain of melted garlic butter that perfumes the entire plate. This dish is the pinnacle of the 'Breaded & Crumbed' technique, offering a sublime contrast between the shatteringly crisp exterior and the succulent, flavorful heart.
🥗 Ingredients
Compound Garlic Butter
- 1/2 cup Unsalted butter (softened to room temperature)
- 4 cloves Garlic (minced into a fine paste)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 teaspoon Fresh lemon juice
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Black pepper (freshly cracked)
Chicken Preparation
- 4 pieces Chicken breasts (boneless, skinless, approx. 7oz each)
- to taste Salt and Pepper (for seasoning the meat)
Breading & Frying
- 1/2 cup All-purpose flour (seasoned with a pinch of salt)
- 2 large Eggs (beaten with a splash of water)
- 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, mash the softened butter, garlic, parsley, lemon juice, salt, and pepper until perfectly combined.
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2
Place the butter mixture onto plastic wrap and roll it into a tight log about 3 inches long. Freeze for 20-30 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 to an even 1/4-inch thickness, being careful not to tear the meat.
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4
Remove the chilled butter from the freezer and cut it into 4 equal rectangular batons.
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5
Lightly season both sides of the flattened chicken with salt and pepper. Place one butter baton in the center of each breast.
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6
Fold the short ends of the chicken over the butter, then roll the chicken tightly from the long side, ensuring the butter is completely encased with no gaps.
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7
Wrap each chicken roll tightly in plastic wrap, twisting the ends like a candy wrapper to maintain a cylindrical shape. Refrigerate for at least 30 minutes to set the shape.
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8
Set up a dredging station: one bowl with flour, one with the beaten eggs, and one with the breadcrumbs.
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9
Unwrap the chilled chicken. Coat thoroughly in flour (shaking off excess), dip completely in egg, and then roll in breadcrumbs until fully covered.
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10
For an extra-crispy seal, dip the breaded chicken back into the egg and then into the breadcrumbs a second time (double breading).
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11
Preheat your oven to 375°F (190°C). Heat the oil in a large oven-safe skillet over medium-high heat until it reaches 350°F.
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12
Carefully place the chicken rolls in the hot oil. Fry for 2-3 minutes per side until the exterior is a deep golden brown.
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13
Transfer the skillet to the preheated oven and bake for 10-12 minutes to ensure the chicken is cooked through to an internal temperature of 165°F.
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14
Remove from the oven and let the chicken rest for 3-5 minutes. This is crucial to prevent the butter from spraying out too violently when cut.
💡 Chef's Tips
Always chill the butter and the rolled chicken; this prevents the butter from melting and leaking out during the frying process. Double-breading is your insurance policy; it creates a thick, sturdy crust that traps the melting butter inside. Use Panko breadcrumbs for a lighter, crunchier texture compared to traditional fine breadcrumbs. Ensure there are no holes in the chicken after pounding; if a small tear occurs, patch it with a small piece of chicken meat. Use a meat thermometer to check for doneness without piercing the center, which would cause the butter to leak.
🍽️ Serving Suggestions
Serve alongside creamy mashed potatoes to soak up every drop of the garlic butter sauce. Pair with buttery steamed peas or roasted asparagus for a classic continental presentation. A crisp, dry white wine like Chablis or Sauvignon Blanc cuts through the richness beautifully. Add a wedge of fresh lemon on the side to brighten the flavors just before eating. Garnish with a sprig of fresh parsley for a pop of color against the golden crust.