Chicken Kyiv
Mix the softened butter with finely chopped dill and grated garlic, form 4 logs, and place in the freezer for 20 minutes. Slice each fillet lengthwise without cutting all the way through, open it like a book, cover with plastic wrap, and gently pound to a thickness of 5 mm. Season with salt and pepper. Place a butter log on each fillet and wrap tightly, tucking the edges inward so no gaps remain. Coat the cutlets in flour, dip them in beaten eggs, coat them in breadcrumbs, then repeat the egg and breadcrumbs once more. Place the cutlets in the refrigerator for 15 minutes so the breading sets. Heat the oil to 170 °C in a 2 cm layer and fry the cutlets for 2–3 minutes on each side until golden brown. Transfer to a dish and finish cooking in the oven at 180 °C for 15–18 minutes.
Ingredients
- ✓Chicken fillet (4 pcs.)
- ✓Butter
- ✓Dill
- ✓Garlic
- ✓Wheat flour
- ✓Eggs
- ✓Breadcrumbs
- ✓Sunflower oil (for frying)
- ✓Salt
- ✓Ground black pepper
How to cook
- 1
Mix the softened butter with finely chopped dill and grated garlic, form 4 logs, and place in the freezer for 20 minutes.
- 2
Slice each fillet lengthwise without cutting all the way through, open it like a book, cover with plastic wrap, and gently pound to a thickness of 5 mm.
- 3
Season with salt and pepper.
- 4
Place a butter log on each fillet and wrap tightly, tucking the edges inward so no gaps remain.
- 5
Coat the cutlets in flour, dip them in beaten eggs, coat them in breadcrumbs, then repeat the egg and breadcrumbs once more.
- 6
Place the cutlets in the refrigerator for 15 minutes so the breading sets.
- 7
Heat the oil to 170 °C in a 2 cm layer and fry the cutlets for 2–3 minutes on each side until golden brown.
- 8
Transfer to a dish and finish cooking in the oven at 180 °C for 15–18 minutes.
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