Kiev cutlets with green butter
4 servings
45 minutes
Chicken Kiev with green butter is a classic of Ukrainian cuisine, combining tender chicken fillet and aromatic herb-infused butter. Its history traces back to European gastronomy, but Ukraine gifted the world this iconic version. When cut, fragrant butter flows out, filling the dish with rich flavor. The crispy golden crust contrasts with the softness of the meat, creating a perfect balance of textures. The dish is served with mashed potatoes, fresh green salad, and a glass of chilled white wine that enhances the taste's sophistication. It's an ideal choice for both festive dinners and cozy home gatherings.
1
Prepare green butter in advance: mix butter with chopped parsley. Wrap in foil and place in the refrigerator.
- Butter: 100 g
- Fresh herbs: 50 g
2
Pound the chicken fillet on a board covered with plastic wrap, season with pepper and salt. Leave it on the wrap for easier rolling.
- Chicken breast fillet: 4 pieces
3
Place a stick of green butter on each beaten piece of chicken and wrap it in a long envelope so that the butter does not leak.
- Butter: 100 g
4
Place in three plates: in one - lightly beaten 3-4 eggs, in the second - flour (in our case, gluten-free), and in the third - breadcrumbs (I make it myself from stale bread, today I will use something gluten-free again). The result is unpredictable :-)
- Wheat flour: 100 g
- Breadcrumbs: 100 g
5
Fry on all sides until golden, turning carefully. Try not to touch the patties with sharp objects — the juice will immediately flow out.
- Vegetable oil: 100 ml
6
Serve with lemon and mashed potatoes. A green salad and a glass of icy white wine are a must!
