Kiev-style cutlets, also known as Chicken Kiev, are a classic dish of Ukrainian origin. They feature tender chicken breasts stuffed with a flavorful herb butter and then breaded and fried or baked. Here’s a recipe for Kiev-Style Cutlets:
Ingredients:
For the herb butter:
- 1 stick (½ cup) unsalted butter, softened
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, finely chopped (or 1 tsp dried dill)
- 1 tbsp fresh chives, finely chopped (optional)
- 1 tsp lemon juice
- Salt and pepper to taste
For the cutlets:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups breadcrumbs (panko or regular)
- Salt and pepper to taste
- Vegetable oil for frying (or melted butter for baking)
Instructions:
Step 1: Prepare the herb butter
- Mix the ingredients: In a bowl, combine the softened butter, minced garlic, parsley, dill, chives (if using), lemon juice, salt, and pepper. Mix until well combined.
- Chill the butter: Place the herb butter on a piece of plastic wrap or parchment paper and shape it into a log. Chill in the refrigerator for at least 1 hour, or until firm.
Step 2: Prepare the chicken
- Pound the chicken: Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken breasts to an even thickness, about ½ inch thick.
Step 3: Stuff the chicken
- Cut the butter: Remove the chilled herb butter from the refrigerator and slice it into 4 equal pieces.
- Stuff the chicken: Place a piece of herb butter in the center of each chicken breast. Fold the sides of the chicken over the butter, then roll it up tightly, securing the ends with toothpicks or by tucking them under the roll. Repeat with all the chicken breasts.
Step 4: Bread the chicken
- Prepare the breading stations: Set up three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with breadcrumbs.
- Bread the chicken: Dredge each chicken roll in the flour, shaking off excess, then dip in the beaten eggs, and finally coat with breadcrumbs, pressing gently to adhere.
Step 5: Cook the chicken
- Fry the chicken: Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken rolls for 4-5 minutes per side, or until golden brown and cooked through. Drain on paper towels.
- Bake the chicken (alternative method): Preheat your oven to 375°F (190°C). Place the breaded chicken rolls on a baking sheet and bake for 25-30 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).
Step 6: Serve
- Remove toothpicks: Carefully remove the toothpicks from the chicken rolls before serving.
- Garnish and serve: Serve the Kiev-style cutlets with a side of vegetables, mashed potatoes, or a fresh salad. You can also drizzle with a little extra melted herb butter if desired.
Serving suggestions:
- Serve with a side of creamy mashed potatoes or a fresh green salad.
- A light, tangy sauce like a lemon cream sauce can complement the dish beautifully.
Enjoy your delicious Kiev-style cutlets with their flavorful herb butter center!
