Kotleta po-Kyivsky (Chicken Kyiv)
Local name: Котлета по-київськи
In short: Pounded chicken breast rolled around garlic-dill butter, breaded twice, fried and finished in the oven, with a buttery center. It takes about 1 h 30 min in total and makes 4 servings.
- Prep
- 1 h
- Cook
- 30 min
- Resting
- 1 h 30 min
- Total
- 1 h 30 min
- Servings
- 4
- Difficulty
- Challenging
- Calories
- 650 kcal
Chicken Kyiv, kotleta po-kyivsky, is a rolled chicken breast with a core of cold garlic and dill butter that melts into a sauce when you cut it. The coating is crisp and golden, and the chicken stays juicy because the butter keeps it moist. It is a celebration dish in Ukrainian homes and restaurants, usually served with mashed potatoes. A double coating and a well-sealed roll keep the butter inside.
Instructions
- Mix the butter with the garlic, dill, parsley and salt. Shape into 4 short logs on plastic wrap and freeze for 1 hour until very firm.
- Cut each chicken breast almost through horizontally and open it like a book. Pound between plastic wrap to about 8 mm (1/3 in) thick. Season with the salt and pepper.
- Place a butter log at the narrow end of each fillet. Fold the sides over the butter and roll up tightly, sealing every edge. Wrap in plastic and chill for 30 minutes.
- Heat the oven to 200°C (400°F). Dredge each roll in flour, dip in egg, roll in crumbs, then dip in egg and crumbs again for a double coating. Chill the coated rolls for 10 minutes.
- Heat the oil to 170°C (340°F) in a deep pan. Fry 2 rolls at a time for 3 to 4 minutes, turning, until deep golden.
- Move the fried rolls to a tray and bake for 12 to 15 minutes, until the chicken reaches 74°C (165°F) in the thickest part.
- Rest for 5 minutes and serve whole. Cut carefully, because the butter inside is very hot.
Tips
- Freeze the butter until very firm and chill the rolled chicken before breading. Cold butter is the key to keeping it inside.
- The double coating seals the roll. Finish in the oven so the center cooks through without burning the crust.
Questions and answers
Why did the butter leak out of my Chicken Kyiv?
The roll was not sealed or the butter was too soft. Pound the chicken evenly, tuck in the ends, chill, coat twice and fry at 170°C (340°F).
Can I freeze Chicken Kyiv?
Yes. Freeze the coated, uncooked rolls on a tray, then bag them for up to 2 months. Fry from frozen, then bake at 190°C (375°F) for about 25 minutes.
What do you serve with Chicken Kyiv?
Mashed potatoes and a green salad or peas are the usual sides. A squeeze of lemon helps cut the richness of the butter.
How long does it take to make Kotleta po-Kyivsky (Chicken Kyiv)?
About 1 h 30 min in total: 1 h of preparation and 30 min of cooking.
How many calories are in Kotleta po-Kyivsky (Chicken Kyiv)?
About 650 kcal per serving, with 52 g of protein, 32 g of carbohydrates and 35 g of fat. These values are estimates.
Nutrition per serving
| Calories | 650 kcal |
|---|---|
| Protein | 52 g |
| Carbohydrates | 32 g |
| Fat | 35 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
