World Flavors Cookbook
Kotleta po-Kyivsky (Chicken Kiev)
An elegant dish of pounded chicken breast rolled around cold garlic and herb butter, then breaded and fried to golden perfection.
Cuisine: Ukraine
Ingredients
- 4 boneless, skinless chicken breasts
- 100g unsalted butter, softened
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley
- 1/2 tsp salt, 1/4 tsp pepper
- Breaders: 1/2 cup flour, 2 eggs (beaten), 1 cup fine breadcrumbs
- Oil for deep frying
Instructions
- Prepare the herb butter: Mix softened butter with garlic, parsley, salt, and pepper. Shape into 4 small logs and freeze until hard (about 30 minutes).
- Pound the chicken: Place each breast between plastic wrap and pound with a mallet until about 5mm thick, being careful not to tear the meat.
- Assemble: Place a frozen butter log in the center of each breast. Roll the chicken tightly around the butter, tucking in the ends to ensure no butter escapes.
- Breading: Dredge each roll in flour, then dip in egg, then coat thoroughly in breadcrumbs. For a better seal, dip in egg and breadcrumbs a second time.
- Chill the breaded rolls in the fridge for 30 minutes to help them hold their shape.
- Fry: Heat oil to 170°C (340°F). Fry the chicken for 5-7 minutes per side until golden brown and cooked through.
- Serve immediately, warning guests that the hot butter will squirt out when cut.