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Chicken Kyiv

Chicken Kyiv

A dish with a long history, Chicken Kiev is being amended to Chicken Kyiv by supporters of Ukraine to show respect for the country.

Recipe by Chef Rachel Ponce

A dish with a long history, Chicken Kiev is being amended to Chicken Kyiv by supporters of Ukraine to show respect for the country. The switch moves from the Russian spelling of the Ukrainian capital to its local spelling. A classic dish that consists of a breaded and fried chicken breast filled with a flavorful buttery filling, Chicken Kyiv has a fascinating history that traces back to 19th-century Russia. Despite its name, the dish is actually believed to have been first produced in France as “côtelette de volaille à la Kiev,” which translates in English to “chicken cutlet Kiev style.”

Servings: 4
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Ingredients

Instructions

  • Combine in mixing bowl chicken, garlic, parsley, dill, lemon zest, salt and black pepper. Mix well until all ingredients are evenly distributed. Divide mixture into 4 equal portions and shape each portion around frozen piece of butter into log shape. Place logs on parchment-lined baking sheet and freeze for 30 minutes to firm up.

  • Prepare three shallow bowls or plates: one with flour, one with beaten eggs, one with breadcrumbs. Remove chicken logs from freezer. Roll a log in flour to coat lightly, then dip into beaten eggs, making sure it is fully coated. Roll in breadcrumbs, pressing gently so crumbs stick. Repeat process with each chicken log.

  • Add vegetable oil to cover bottom of large skillet, about ¼ inch, and turn to medium heat. Carefully place breaded chicken logs in hot oil and fry about 3−4 minutes per side, or until golden brown and cooked through. Once cooked, transfer to paper towel-lined plate to remove excess oil. Serve hot with choice of side dishes, such as mashed potatoes and steamed vegetables.

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