A recipe from Gemo
Chicken Kyiv
A Ukrainian-associated restaurant classic: crisp breaded chicken breast cut open to release hot garlic-herb butter, served with simple potatoes and greens.
Method
- 01
Mix the 120 g softened butter with parsley, dill, garlic, lemon zest, 0.5 teaspoon salt, and 0.5 teaspoon black pepper. Shape into 4 short logs, wrap or place on a lined plate, and chill until firm enough to handle.
⏱ 20 min
- 02
Place each chicken breast between sheets of baking paper or plastic wrap and gently pound the thick areas to an even 1 cm thickness without tearing the meat. Season both sides with the remaining 1 teaspoon salt.
- 03
Put one chilled butter log in the center of each chicken breast. Fold the sides over the butter and roll tightly into an oval cutlet, enclosing the butter completely so there are no open seams.
- 04
Set up three shallow dishes with 90 g flour, 2 beaten eggs, and 180 g breadcrumbs. Coat each chicken parcel in flour, then egg, then breadcrumbs; for a stronger crust, dip again in egg and breadcrumbs. Chill the breaded cutlets before cooking.
⏱ 45 min
- 05
Heat the oven to 180 C. Pour enough of the 500 ml oil into a deep frying pan for a shallow fry and heat over medium-high heat. Fry the cutlets, turning carefully, until the crumb is evenly golden and crisp.
⏱ 6 min
- 06
Transfer the browned cutlets to a baking tray and bake at 180 C until the chicken is cooked through, about 15 minutes. If using a thermometer, check from the side of the cutlet so the butter does not pour out; the chicken should reach 74 C.
⏱ 15 min
- 07
Rest the Chicken Kyiv for 5 minutes, then serve with potatoes, green beans, and lemon wedges. For the strongest visual, cut one open at the table so the herb butter runs into the crisp crumb and sides.
⏱ 5 min
Nutrition
