Kyiv cutlets (or Kiev cutlets)
8 servings
40 minutes
Kyiv cutlet is a legendary dish of European cuisine, known for its crispy golden crust and tender, juicy chicken with melting butter inside. According to one version, it originated in Kyiv in the early 20th century, inspired by French culinary traditions. The rich flavor of the dish combines with the airy texture of the chicken fillet, enhanced by aromatic butter that oozes out when cut. A distinctive feature of its preparation is the triple breading that creates a magnificent crunch. These cutlets are perfect for festive dinners and celebrations, served with a side of mashed potatoes or fresh vegetables. The Kyiv cutlet is a blend of sophistication and simplicity that has captured the hearts of gourmets worldwide.
1
Grate the loaf on a coarse grater. It's better to use slightly stale bread.
- Loaf: 1 piece
2
Separate the fillet from the bone, divide it into 8 equal slices. Salt and pepper them. Pound them on both sides.
- Chicken breast on the bone: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Cut the butter into cubes. Place a piece of butter in the center of each chicken fillet, roll it up, and refrigerate for 30 minutes.
- Butter: 150 g
4
Mix eggs with flour and salt, and beat lightly.
- Chicken egg: 2 pieces
- Wheat flour: 3 tablespoons
- Salt: to taste
5
Take the chilled rolls, dip them on all sides in the egg mixture, then in the breadcrumbs. Pressing the meat with your hands, shape a patty. Repeat all three times for a triple breading.
- Loaf: 1 piece
6
Heat sunflower oil well (if you drop a crumb in it, it should sizzle - that means the oil is ready). Carefully place the patties in the pot, reduce the heat and fry until golden brown, turning them occasionally. If the oil is too hot, the first batch of patties may burn immediately. In this case, it's better to fry until crusty and then send the patties to the microwave for 2 minutes. With subsequent batches at reduced heat, there should be no problems.
- Vegetable oil: 500 ml