Kiev cutlets with herbs
10 servings
120 minutes
Herb Kiev-style cutlets are a true masterpiece of Ukrainian cuisine, embodying the harmony of juicy chicken fillet and fragrant butter infused with fresh herbs. This recipe has its roots in the classic Kiev dish known for its crispy golden crust and tender, juicy meat inside. However, the addition of dill, cilantro, and garlic gives this version a special zest and freshness. Each cutlet hides a melting buttery center that reveals a wealth of flavors with every bite. The multi-step breading makes the crust especially crispy, while a secret addition—some vodka during frying—keeps the dish light. The cutlets pair perfectly with a side of fresh vegetables or mashed potatoes, turning the meal into a true celebration of taste.
1
Filling. Take the butter out in advance and soften it to room temperature. Mix the butter with finely chopped dill and cilantro, crushed garlic, salt, and pepper. Wrap in plastic wrap, forming a sausage shape. Send to the freezer. Allow to freeze.
- Butter: 150 g
- Chopped dill: 2 tablespoons
- Chopped cilantro (coriander): 2 tablespoons
- Garlic: 1 head
- Salt: to taste
- Ground black pepper: to taste
2
Meat. Cut the small fillet. Turn the main part of the fillet inside out, cover with film, and pound it. Be very careful not to tear the fillet. Salt and pepper it. Do the same with the small part of the fillet.
- Chicken fillet: 8 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Take the herb butter out of the freezer and cut it into pieces. Place a small piece of butter on the edge of the fillet. Cover the butter with a piece of the fillet. Wrap the butter, trying to enclose it with the fillet from all sides.
- Butter: 150 g
4
Breading. Take three containers. In the first, put flour; in the second, beat eggs, add salt and pepper; in the third, put breadcrumbs. Dip the formed fillet patties in flour on all sides, then in the egg mixture, then coat in breadcrumbs. Repeat these actions 3 times. The last layer of breadcrumbs should be pressed tightly. Then send the patties to the freezer for 15-20 minutes.
- Wheat flour: 300 g
- Chicken egg: 6 pieces
- Salt: to taste
- Ground black pepper: to taste
- Breadcrumbs: 500 g
5
For frying, take a thick-bottomed pan, pour in vegetable oil and vodka, and mix (vodka prevents the cutlet from absorbing too much oil). The oil level should reach half the height of the cutlet. Heat the oil, place 2-3 cutlets, and fry until golden brown. Remove the fried cutlets from the oil, dab with a paper towel, and place on a baking sheet lined with parchment paper. Put in an oven preheated to 170 degrees for 7-10 minutes.
- Vegetable oil: 250 ml
- Vodka: 100 ml