Kiev-style cutlets (Chicken Kiev) are a classic dish where a chicken breast is pounded thin, filled with a flavorful butter mixture, then breaded and fried or baked to golden perfection. Here's a recipe for making this elegant dish at home.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/2 cup (115g) unsalted butter, softened
- 2 garlic cloves, minced
- 1 tbsp fresh parsley, finely chopped
- 1 tsp lemon juice
- Salt and pepper, to taste
- 1/2 cup (65g) all-purpose flour
- 2 large eggs, beaten
- 1 cup (120g) breadcrumbs (panko works well for extra crunch)
- 2 tbsp vegetable oil (for frying)
- Lemon wedges (for serving, optional)
Instructions:
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Prepare the Herb Butter:
- In a small bowl, mix the softened butter, garlic, parsley, lemon juice, salt, and pepper until well combined.
- Form the butter into 4 equal portions, shaping each into a small log. Place these in the refrigerator to chill while preparing the chicken.
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Prepare the Chicken:
- Place each chicken breast between two sheets of plastic wrap or parchment paper.
- Using a meat mallet, gently pound each breast to about 1/4-inch thickness, making sure not to tear the meat.
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Assemble the Cutlets:
- Place one log of chilled herb butter in the center of each flattened chicken breast.
- Fold in the sides of the chicken breast, then roll it tightly, enclosing the butter completely. Secure with toothpicks if necessary.
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Bread the Cutlets:
- Place the flour in a shallow dish, the beaten eggs in another, and the breadcrumbs in a third.
- Roll each chicken cutlet in flour, then dip it in the beaten eggs, and finally coat it with breadcrumbs. Press the breadcrumbs to adhere well.
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Chill the Cutlets:
- Place the breaded chicken cutlets in the refrigerator for 30 minutes. This helps the coating set and prevents the butter from leaking during cooking.
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Cook the Cutlets:
- Heat the vegetable oil in a large skillet over medium heat. Fry the chicken cutlets on all sides until golden brown, about 3-4 minutes per side. This helps to seal the crust.
- Preheat the oven to 350°F (175°C). Transfer the browned cutlets to a baking sheet and finish cooking in the oven for about 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C).
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Serve:
- Let the chicken rest for a few minutes before serving. Serve with lemon wedges and your choice of sides like mashed potatoes, rice, or a fresh salad.
Notes:
- Chilling the butter and breaded cutlets ensures that the butter doesn't leak out during cooking, giving you the perfect burst of herb butter when you cut into the chicken.
Enjoy your delicious Kiev-style cutlets!
