Chicken Kyiv
Breaded chicken cutlets wrapped around chilled garlic-herb butter, fried until golden, and finished in the oven.
Prep
35m
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Cutlets
- 700gChicken Breast (boneless and skinless)
Filling
- 140gUnsalted Butter (softened)
- 12gGarlic (crushed)
- 15gFresh Parsley (finely chopped)
- 6gSalt
- 1gBlack Pepper
Cutlets
- 4gSalt
- 1gBlack Pepper
Breading
- 80gAll-Purpose Flour
- 2pcsEgg (beaten)
- 160gBreadcrumbs
Frying
- 250mlVegetable Oil
Serving
- 1pcsLemon (cut into wedges)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the unsalted butter, garlic, fresh parsley, salt, and black pepper. Shape into a log or small portions and chill until firm.
- 02
Butterfly the chicken breast and pound it gently between sheets of parchment paper until even. Season with salt and black pepper.
- 03
Place the chilled butter in the center of each piece of chicken and roll tightly, folding in the sides so the filling is enclosed. Chill the shaped cutlets until firm.
- 04
Coat each cutlet in all-purpose flour, then in the beaten eggs, then in the breadcrumbs. Repeat the egg and breadcrumb coatings if needed for a secure crust.
- 05
Heat the vegetable oil to 175°C (350°F) and fry the cutlets until golden on all sides.
- 06
Transfer to a baking tray and finish in a 180°C (350°F) oven until the chicken breast reaches 74°C (165°F).
- 07
Rest briefly, then serve hot with lemon wedges.
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