Recipe Catalog
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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.
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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.
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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.
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Recipe from Roman Palkin, chef of the restaurant Ladurée à-la Russe.
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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.
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Kyiv cutlet is a true gem of Ukrainian cuisine, combining a crispy golden crust with tender chicken meat and aromatic butter inside. The history of this dish dates back to the 19th century when it gained popularity among European gourmets. It is prepared with special care: chicken fillet is pounded thin, wrapped in butter, breaded, and fried to a perfect crispy crust. The taste is a delightful balance of juiciness, buttery tenderness, and a hint of spice from black pepper. The cutlet pairs perfectly with sides like mashed potatoes or fresh vegetables. This dish not only delights the palate but also creates an atmosphere of home comfort, turning an ordinary dinner into a true gastronomic celebration.
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According to William Pokhlebkin, the dish that eventually transformed into the Kiev cutlet first appeared in the St. Petersburg Merchants' Club under the name Novo-Mikhailovsky cutlets (in honor of the nearby Mikhailovsky Palace). But it became a hit at restaurant feasts in Soviet times, thanks to the chefs from Intourist. Pokhlebkin writes that for foreigners accustomed to using not only a fork but also a knife, Kiev cutlets were a cruel test. The thing is that when they tried to cut the cutlet, it suddenly shot out a stream of oil, splashing their jackets. It got to the point that foreign guests began to be provided with special instructions regulating the handling of the insidious cutlets.
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Kyiv cutlet is a legendary dish of Ukrainian cuisine, admired for its tenderness and juiciness. It is believed that the recipe came from France but became popular in Kyiv in the early 20th century. The cutlet's feature is its crispy golden crust hiding tender chicken fillet soaked in melted butter. When cut, the butter flows out, creating incredible juiciness and richness of flavor. The dish pairs perfectly with mashed potatoes, fresh vegetables, or spicy sauces. Kyiv cutlet is not just a culinary masterpiece but a symbol of hospitality and sophistication that will adorn any festive table.
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Natural pork cutlets stuffed with aromatic green butter and blue cheese represent an exquisite European gastronomic masterpiece. Historically, such dishes originate from the kitchens of France and Germany, where meat products with rich creamy fillings are valued. A garnish of crispy snap peas sautéed with garlic and fish sauce adds freshness and contrast to the juicy meat's flavor. Special attention is given to creating a tender texture for the cutlets and harmony of flavors during preparation – the spiciness of the cheese combined with velvety butter creates a rich and gooey taste. This dish is perfect for both family dinners and festive gatherings, impressing guests with its refined simplicity and depth of flavor.
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Chicken cutlets with butter and onion are a tender and aromatic dish of European cuisine, combining simplicity of preparation with exquisite taste. The history of such cutlets goes back centuries when housewives sought to create a soft and juicy texture for meat dishes. The addition of butter gives the cutlets a velvety quality, while the onion enhances their rich flavor. During frying, an appetizing golden crust forms that retains juiciness inside. These cutlets pair wonderfully with mashed potatoes, fresh vegetables, or light sauces. They can be served both at home and on festive tables. The simplicity of ingredients makes them accessible, while the delicate taste and tenderness captivate from the first bite.
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Chicken cutlets with butter are a tender, juicy dish of Russian cuisine that captivates with its simplicity and rich flavor. Its origins trace back to traditional cutlets, but the addition of butter inside transforms them into a special culinary delight. When cut, the hot butter flows out smoothly, creating softness and richness in taste. The crispy crust from breadcrumbs adds a textural contrast, while the aroma of spices makes the dish truly appetizing. These cutlets are perfect for serving with potato sides or fresh vegetables, creating a harmony of flavors. The versatility of the dish makes it a favorite in both everyday meals and festive tables.
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Unfortunately, no one knows the original recipe for Pozharsky cutlets described in the legend, so you have the right to make it in any version. Over 15 years, "Cafe Pushkin" has prepared more than half a million legendary cutlets, and during this time the recipe and appearance have become the standard in modern Russian cuisine, so my colleagues all over Russia successfully use the recipe, described in detail in the book "Classics of Modern Cuisine.
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Cheese cutlets with spinach and butter are a delicate and aromatic dish that combines the rich flavor of pork with the spicy notes of parmesan and the freshness of spinach. This recipe blends the softness of butter and the lightness of cream, creating a juicy texture for the cutlets. Thanks to garlic and spices, they acquire a pronounced taste. The history of such ingredient combinations goes back to European culinary traditions where cheese is often used to enhance the flavor of meat dishes. These cutlets are perfect for a cozy home dinner or a festive feast. They can be served with a vegetable garnish, a light salad, or mashed potatoes, complemented by the tenderness of creamy sauce. Preparation does not require complex techniques, but the result consistently delights with its rich flavor and appetizing aroma.
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According to legend, the Kiev cake owes its appearance to pure chance. Allegedly, one of the employees of the Kiev confectionery factory named after Karl Marx forgot to put the egg whites for the sponge cake in the refrigerator, and the next morning the head of the shop decided to save the careless colleagues: he made cakes from the egg whites and layered them with butter cream. After some time, this creation turned into the Kiev cake.
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Classic Chicken Kiev. One of those stories about primogeniture, the debate about which will never cease. One of the dishes accepted into international gastronomic practice. Not as widespread as beef stroganoff, of course, but widespread enough to be recognized at least by the edge of international memory. And, of course, the main hit of all Soviet restaurants and a-la russe establishments around the world. If desired, the classic can be slightly adjusted by making breading from Japanese panko breadcrumbs and butter for the filling using the method of sauce for Burgundy snails.
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