Name: Chicken Kiev - Котлета по-киевски Recipe
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Ingredients: 0.5 stick (60 grams butter, softened); 2 teaspoons parsley and dill (finely chopped); 1 small garlic clove (very finely minced); 0.25 teaspoon salt; 1 teaspoon fresh lemon juice; 2 chicken breasts; 0.5 teaspoon salt; 0.25 teaspoon pepper; 1 egg (lightly whisked); 0.25 cup flour; 1 cup white breadcrumbs; Oil for frying

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Let me introduce you to Chicken Kiev (Котлета по-киевски), a tasty Ukrainian classic featuring juicy and delicious chicken breast and a unique garlic butter filling. The dish might seem complex at first sight, but I assure you it’s surprisingly straightforward when you break it down.

In this article, I’ll demystify the detailed process of cooking this Ukrainian classic, providing tips and tricks to get that perfect crispy exterior and juicy interior. I will also guide you on selecting the perfect side dishes, and show you how to store your creations for future gastronomic delight.

Plus, you can dive into other Ukrainian dishes you might love! So, ready to transform your kitchen experiences and delight your taste buds? Your mouth-watering journey into Chicken Kiev starts here!

Chicken Kiev – A Treasure From Ukrainian Cuisine

Every dish carries the hallmark of its origin, much like how sushi signifies Japan and pasta indicates Italy.

Chicken Kiev is no exception – named after Ukraine’s vibrant capital, it stands as a proud symbol of the country’s culinary heritage, tracing its roots back over a century. Different variations of the dish have also found their way into the heart of Russian cuisine.

What sets Chicken Kiev apart? It’s the choice of whole chicken breast, not minced meat. Then there’s the star of the show – the garlic butter filling, a hidden gem that must remain encased throughout the cooking process. It might pose a challenge, but it’s nothing you can’t handle.

Also, due to the presence of butter inside the cutlets, the chicken meat is incredibly juicy. This special cooking method yields what could possibly be the juiciest, most tender chicken breast you’ve ever tasted!

Tools

Main Tools

Kitchen knife: Necessary for cutting meat and chopping greens.
Two cutting boards for meat and herbs: You should not use the same board for cutting greens and raw meat, due to hygiene reasons.
Meat tenderizer: A necessary tool to tenderize the chicken breast.
Plastic wrap: Protect the meat from unwanted damage. It is also convenient to cool the filling in it.
Whisk or regular fork: Help you lightly beat the eggs.

Other Handy Tools You Might Need

Measuring cup: for measuring the flour, ensure that your batter comes out perfect.
Teaspoon: to measure salt, spices, and other ingredients.

Ingredients

Butter: High-quality butter is a must. Although I use regular butter, which is also the traditional choice, you can opt for other types with different fat content. Just steer clear of butter substitutes. If you’re using salted butter, put a little less salt in the filling.
Herbs: Fresh, fragrant parsley and dill are the herbs of choice. Finely chopped, they lend a beautiful freshness to the dish. If you prefer, you can use either one, but the combination truly brings out the best flavor.
Garlic: A finely minced fresh clove of garlic adds a subtle depth to the flavor profile without overpowering the other elements. Remember, dried garlic won’t quite do the trick here.
Lemon: A squeeze of fresh lemon juice introduces a tangy note and keeps the herbs in the filling from darkening when exposed to heat.
Salt: Whether you choose regular or sea salt, the grind size or origin isn’t crucial. However, avoid flavored salts, as they could alter the dish’s authentic taste.
Chicken breasts: Fresh, evenly sized chicken filets are ideal. Young chicken filets work best for this recipe.
Pepper: Ground black pepper provides a kick. While pre-ground is fine, freshly grinding your own pepper right before cooking is the mark of a true chef.
Eggs: Fresh eggs of any kind work well for the breading process.
Flour: Classic wheat flour is your best bet for the perfect bake. While any white flour would do, refrain from using any with added bran, grains, rye, etc.
Breadcrumbs: White bread breadcrumbs are preferred. Sure, you can use ready-made ones, but making your own breadcrumbs by crushing naturally dried bread is the method employed by top-tier restaurants. However, I don’t think there’s a clear difference in the final dish.
Oil: Choose either sunflower or olive oil for frying. Sunflower oil is traditionally used in Ukraine, lending a unique aroma of roasted sunflower seeds. Refined olive oil also works well, making it a suitable alternative.

How To Cook Chicken Kiev

Step 1: Prepare The Filling

First, let your butter reach room temperature (no need to melt it).

Grind your fresh parsley, dill, and garlic, then add salt, pepper, and a dash of lemon juice. Mix these into your softened butter until you have a smooth blend.

Chicken Kiev Step 1 Prepare the Filling1

Transfer this mixture onto plastic wrap, shape it into a small log, and let it chill in the freezer while you prepare the chicken filets.

Chicken Kiev Step 1 Prepare the Filling2

Step 2: Prepare The Chicken

Start by detaching the smaller filet from the larger piece (as shown in the photo).

Slice the filet lengthwise to create two flat pieces. Do the same with the smaller filet.

Place the filet between two sheets of plastic wrap and lightly pound it using a meat tenderizer or rolling pin. Be gentle to avoid tearing the tender meat. Aim for a thickness of about 0.2 inches.

Chicken Kiev Step 2 Prepare the Chicken1

Season the chicken with salt and pepper. Then remove the hardened filling from the freezer and cut it into 4 pieces.

Chicken Kiev Step 2 Prepare the Chicken2

Wrap each piece of filling first in a small filet, then in a large one like a roll or burrito.

Chicken Kiev Step 2 Prepare the Chicken3

Place these patties on a cutting board and freeze for about 10 minutes – this helps with the breading process and prevents any filling leakage during cooking.

Step 3: Apply The Breading

Prepare enough flour, breadcrumbs, and eggs. Pour the flour and breadcrumbs into separate bowls, and beat the eggs a little.

Thoroughly coat each patty in the flour, then the eggs, and finally the breadcrumbs. Repeat for a double layer of breading.

Freeze for 10 minutes to maintain shape and breading integrity.

Step 4: Cook To Perfection

Fry your patties in generous amounts of oil until golden brown, about 1-2 minutes each. You can use a deep fryer.

As they sizzle away, preheat your oven to 392 Fahrenheit (200 degrees C).

Transfer your golden-brown patties onto a baking sheet and bake for another 10-15 minutes. Voila, your Chicken Kiev is ready!

Tips And Tricks For The Perfect Chicken Kiev

Be sure to finish cooking in the oven. The cutlets are rather large and thick, and frying alone may not cook them through. The exterior could burn before the inside is fully cooked.
Although the classic recipe recommends sunflower oil, feel free to use any other variety, such as olive oil.
Aim for uniformity in your chicken filets, ideally from young chickens, to ensure even cooking.
Don’t shy away from experimenting with spices. You can omit the pepper entirely, or add some heat with chili peppers or jalapenos for a spicier version.
To tenderize the meat further, consider marinating it in highly carbonated mineral water for 30 minutes to an hour.
When tenderizing the meat, using plastic wrap is crucial to prevent the filet from tearing.
For an extra crispy, thick crust, you can bread the meat three times. Follow this sequence: flour – egg – breadcrumbs – egg – breadcrumbs – egg – breadcrumbs.

Ideal Side Dishes For Your Chicken Kiev

Traditionally, Chicken Kiev doesn’t need a complex side dish. Fresh bread of your choice, along with a selection of fresh vegetables like cucumbers, tomatoes, and greens (parsley, green onions, garlic, dill, celery), works wonderfully.

Seasonal veggies, mashed potatoes, or pasta are also popular choices.

How To Make Ahead And Store

First, it’s important to let your cooked Chicken Kiev cool down completely before you think about storing it. Once your Chicken Kiev is cool, place it in an airtight container or tightly wrap it with aluminum foil or plastic wrap.

Finally, place your securely packed Chicken Kiev into the refrigerator. If you’ve followed the previous steps correctly, the dish should stay fresh and tasty for about 3 to 4 days.

For a make-ahead meal, follow the recipe all the way through to the breading stage. Hold off on cooking. Arrange the breaded, uncooked patties on a baking sheet, ensuring they’re not touching.

Freeze until solid, then transfer your chicken to a freezer-safe container or bag. They’ll keep for up to 3 months in the freezer.

Variations Of The Dish You Will Love

Stuffed Chicken Kiev: Aside from the usual butter and herb filling, try stuffing your chicken with a mixture of cream cheese and finely chopped vegetables like bell peppers and mushrooms.
Cheesy Chicken Kiev: For a cheesy twist, incorporate some grated mozzarella or cheddar cheese into the butter and herb filling. As you cut into the chicken, you’ll be greeted by a delightful cheese pull.
Spicy Chicken Kiev: Give your Chicken Kiev a kick by adding some crushed red pepper flakes or finely chopped jalapenos to the butter filling. You could also experiment with spicy herbs and spices like cayenne or paprika.
Crispy Cornflake Chicken Kiev: For a unique, extra-crunchy crust, try using crushed cornflakes instead of breadcrumbs for the final coating.
Healthier Chicken Kiev: If you’re looking for a healthier alternative, you can skip the frying part. You can also use whole-grain or gluten-free breadcrumbs for the coating.
Seafood Chicken Kiev: Add a touch of luxury by incorporating finely chopped prawns or a spoonful of caviar into the butter filling for a surprising seafood twist.

Check Out Other Ukrainian Dishes

Olivier Salad: This is a traditional Ukrainian salad usually served during special occasions and celebrations. It’s packed with a variety of ingredients such as boiled potatoes, carrots, peas, pickles, and sometimes boiled meats.
Borscht: Borscht is a hearty beetroot soup and is possibly the most iconic dish from Ukraine. The deep ruby-red color comes from the beets, while other ingredients like cabbage, potatoes, and meat add flavor and substance, making it a filling meal that’s perfect for cold weather.
Salo (Lard): Salo is cured pork fat, often served raw, salted or smoked, and is an essential part of Ukrainian cuisine. It is usually enjoyed thinly sliced with rye bread and garlic, and is a must-try for its unique texture and rich, savory flavor.
Potato Pancake: Known locally as “deruny,” these potato pancakes are crispy on the outside and soft inside. Shredded potatoes are mixed with onions, eggs, and flour, then fried until golden.

FAQs

Chicken Kiev and Chicken Cordon Bleu are both dishes that feature breaded chicken, but the fillings and origins are different.

Chicken Kiev is typically stuffed with a mixture of garlic and herb butter, whereas Chicken Cordon Bleu is stuffed with ham and cheese. Chicken Kiev originates from Ukraine, while Chicken Cordon Bleu is from Switzerland.

Chicken Kiev is often served with simple side dishes that complement its rich flavors. These can include mashed potatoes, steamed vegetables, a crisp salad, or crusty bread. In Ukraine, it’s traditionally served with potatoes and fresh vegetables.

There’s no difference between Chicken Kiev and Chicken Kyiv – they are the same dish. The difference in name is due to different transliterations from the Ukrainian language.

“Kyiv” is now the more politically correct and internationally recognized spelling, corresponding to the Ukrainian pronunciation. “Kiev” is an older transliteration from the Russian pronunciation.

Despite the name, Chicken Kiev is neither Russian nor French. It’s widely recognized as a classic dish of Ukrainian cuisine. The dish is named after Kyiv, the capital of Ukraine.

No, Chicken Kiev should not be pink when fully cooked. Like all poultry, chicken should be cooked to an internal temperature of 165 degrees F (74 degrees C) to ensure it’s safe to eat. If you cut into your Chicken Kiev and it’s pink, it needs more time to cook.

Don’t Miss Out On This Iconic Ukrainian Dish

I urge you to try this recipe at home. It’s a dish that’s sure to wow both adults and kids alike with its tender, flavorful meat. It’s not just a simple patty but a gourmet treat you can cook at home. So why not surprise your family and guests at your next gathering?

If you’ve enjoyed this recipe and found it helpful, I’d love it if you could hit the ‘Like’ button and share this post with your friends and family. They might just find their new favorite meal! Furthermore, don’t forget to drop a comment below telling me how your Chicken Kiev turned out!

Olena Medvedieva

Content Writer

Expertise

Content Writer, Meal Planning, Recipe Development, Food Editor, Cooking-video Maker, Culinary Storytelling, Food Photographer, Food Stylist, Chef

Education

Taras Shevchenko National University of Kyiv, Ukraine

Program: Educational and Scientific Institute of Philology
Focus: Deepening students’ understanding and expertise in languages, literature, and cultural studies.

Introducing Olena, a culinary enthusiast from Ukraine, whose journey from philology studies to the world of food photography and styling is nothing short of inspiring. With a deep-seated love for both cooking and capturing stunning visuals, Olena’s work reflects her passion for culinary arts and her commitment to showcasing the beauty of Ukrainian cuisine. Her expertise extends beyond the kitchen, as she combines her creative talents to produce captivating images that grace numerous online platforms and publications.