Kiev cutlet with butter

4 servings

80 minutes

Chicken Kiev is a true culinary masterpiece of Ukrainian cuisine, known for its tenderness and rich buttery flavor. This recipe originates from French traditions but has been adapted and gained wide popularity in Ukraine. The crispy golden crust hides juicy chicken fillet inside, filled with aromatic butter that melts upon cutting, creating an exquisite texture. The cutlet pairs perfectly with potato sides, fresh vegetables, and light sauces. Thanks to the double breading and freezing, it retains its shape and crunch when fried. This dish is a great choice for both festive tables and cozy family dinners.

Energy value per serving

• Calories: 1605.1
• Proteins: 36.5g
• Fats: 151.7g
• Carbohydrates: 24.1g

Ingredients

• Butter: 100 g
• Chicken breast: 500 g
• Chicken egg: 2 pc
• Breadcrumbs: 100 g
• Salt: 3 g
• Ground black pepper: 1 g
• Vegetable oil: 500 ml
• White bread: 2 pc

Cooking steps

1. Separate the fillet from the chicken breast; if you have chicken fillet, skip the first step and take it.

   Required ingredients:

   • Chicken breast: 500 g

2. Cut along the fillet with a knife to create a sort of 'pocket'.

3. If the fillet is large, it can be slightly tenderized with a mallet.

4. We prepare butter by cutting a piece of 30-50 grams and shaping it into a sausage in cold water.

   Required ingredients:

   • Butter: 100 g

5. We season the fillet with salt and pepper, place the formed butter in a 'pocket', and roll the fillet into a patty with both hands.

   Required ingredients:

   • Salt: 3 g
   • Ground black pepper: 1 g

6. Place the patty on a flat surface and send it to the freezer for 15-20 minutes to prevent it from losing its shape during breading.

7. Beat the eggs, add salt and pepper.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Salt: 3 g
   • Ground black pepper: 1 g

8. Dip the frozen cutlet alternately in egg and breadcrumbs 2-3 times, shaping it into an elongated oval with your palms.

   Required ingredients:

   • Breadcrumbs: 100 g

9. We put the breaded cutlet in the freezer to freeze.

10. In a prepared thick-bottomed dish, if there is no deep fryer, pour vegetable oil enough to completely cover the cutlets while frying. Heat to 180–200 degrees.

    Required ingredients:

    • Vegetable oil: 500 ml

11. Place frozen cutlets in the fryer and fry until golden-brown crust forms.

12. Place the fried cutlet on the prepared piece of bread and put it in a preheated oven at 200–220 degrees until bubbles appear on the surface of the cutlet (about 5–7 minutes, depending on the size of the cutlet).

    Required ingredients:

    • White bread: 2 pieces