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The dish's story
A modern Kyiv restaurant built entirely around the city's namesake cutlet kotleta po-kyivsky, which the kitchen reportedly spent four years perfecting; a bronze mini-sculpture of the dish sits nearby as part of a city art project.
📋 Wikipedia🍴 Traditional Kyiv recipe — Chicken Kyiv
📋 recipe source: Authentic UkraineIngredients
- • Chicken fillet (breasts) 4 pieces
- • Butter 120 g
- • Parsley 1 bunch
- • Garlic 2 cloves
- • Dijon mustard 1 tsp
- • Flour 60 g
- • Egg 1
- • Milk 1 tbsp
- • Breadcrumbs 100 g
- • Oil (for frying) 200 g
- • Salt and pepper to taste
Method
- 1 Trim the mini-fillet from each breast and set aside. Cut the larger lump so it can be opened like a book, then gently pound both sections, taking care not to pierce the meat.
- 2 Combine chopped parsley, garlic, salt, pepper, Dijon mustard, and softened butter. Form into four portions and refrigerate until firm.
- 3 Unroll each fillet, place a portion of the butter mixture in the center, and roll up tightly. Dust with flour and freeze briefly so the ends seal.
- 4 Whisk the egg with the milk. Dip each chilled cutlet into the egg mixture, then coat all over with breadcrumbs. Refrigerate 30 minutes.
- 5 Heat oil in a deep pan and fry the cutlets on each side for 2-3 minutes, until golden brown. Transfer to a baking sheet and bake at 180°C for 12-14 minutes.
- 6 Serve hot, with mashed potatoes and beans.