Chicken Kyiv

Name: Chicken Kyiv
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 4 servings
Cuisine: Ukrainian
Ingredients: 4 boneless skinless chicken breasts; 4 tbsp unsalted butter, softened; 2 garlic cloves, minced; 2 tbsp fresh dill, finely chopped; 2 tbsp fresh parsley, finely chopped; 1 tsp salt; 1/2 tsp ground black pepper; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 cup plain dried breadcrumbs; 1/2 cup vegetable oil

Chicken Kyiv (kotleta po-kyivsky) is a pounded chicken breast rolled around cold garlic and herb butter, breaded, and fried until golden. Plan ahead: freeze the butter logs for 30 minutes.

60 minMediumServes 4520 cal/serving

UkrainianDinnerStovetop and OvenHigh Protein

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Ingredients

4 boneless skinless chicken breasts
4 tbsp unsalted butter, softened
2 garlic cloves, minced
2 tbsp fresh dill, finely chopped
2 tbsp fresh parsley, finely chopped
1 tsp salt
1/2 tsp ground black pepper
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup plain dried breadcrumbs
1/2 cup vegetable oil

Instructions

1

Mix 4 tbsp softened unsalted butter, 2 minced garlic cloves, 2 tbsp finely chopped fresh dill, and 2 tbsp finely chopped fresh parsley until evenly combined. Divide into one log per piece of boneless skinless chicken breasts, wrap, and freeze until firm, about 30 minutes.
2

Place 4 boneless skinless chicken breasts between sheets of plastic wrap and pound each piece to about 1/4 inch thick. Season both sides with 1 tsp salt and 1/2 tsp ground black pepper.
3

Set out three shallow dishes with 1/2 cup all-purpose flour, 2 beaten large eggs, and 1 cup plain dried breadcrumbs.
4

Place one frozen log of unsalted butter at the short end of each breast. Fold in the sides and roll up tightly, pressing the seam closed.
5

Dredge each roll in 1/2 cup all-purpose flour, dip it in the beaten large eggs, then coat it in 1 cup plain dried breadcrumbs. Press the crumbs on firmly.
6

Heat 1/2 cup vegetable oil in a large skillet over medium heat. Fry the rolls 3 to 4 minutes per side until deep golden.
7

Transfer the rolls to a baking sheet and bake at 375°F for 12 to 15 minutes, then check that the thickest roll reads 165°F internal temperature. Bake longer if not.
8

Rest the rolls 5 minutes before serving so the unsalted butter stays inside.

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Questions

How long does Chicken Kyiv take?

As written, 60 minutes: 35 of prep and 25 of cooking. The longest single stretch is the hands-off wait in step 1, 30 minutes.

What internal temperature should Chicken Kyiv reach?

For Chicken Kyiv, the target internal temperature is 375 F (about 190 C), given in step 7. A probe thermometer removes the guesswork. The target internal temperature is 165 F (about 75 C), given in step 7. A probe thermometer removes the guesswork.

Why rest the meat in Chicken Kyiv?

Step 8 reads: "Rest the rolls 5 minutes before serving so the unsalted butter stays inside." Heat drives the juices toward the center. The rest in step 8 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

Can I use chicken thighs instead of chicken breasts in Chicken Kyiv?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Chicken Kyiv uses 4 boneless skinless chicken breasts.

Does Chicken Kyiv contain eggs?

Yes: 2 large eggs, beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I start Chicken Kyiv the day before?

Yes. Step 1 is a built-in pause of 30 minutes: "Divide into one log per piece of boneless skinless chicken breasts, wrap, and freeze until firm, about 30 minutes." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

Serve it with

Kulish side
Vinehret salad
Kompot drink
Makivnyk dessert

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