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Chicken Kiev

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2 pcs fillet chicken breast pounded to 1/4-inch thickness
6 tablespoons unsalted butter
1 clove garlic
2-3 twigs Parsley dill
2 pieces Eggs
0.5 cup bread crumbs
Salt and pepper to taste
hot peppers to taste
Oil for frying

Chicken Kiev

  • Medium




How to Make Chicken Kiev:

  1. Traditionally classic Chicken Kiev is made from whole chicken breast – it is separated from whole chicken with the wing bone, which at the end will be decorated with elegant paper roll.
  2. First of all, it is necessary to prepare the chop filling beforehand. Left at room temperature, mix the butter with finely chopped greens and a clove of minced or finely chopped garlic. Add a little salt to the butter and add a pinch of hot pepper. Crush the butter well with a fork, so that all the ingredients are evenly mixed. Put the butter with the greens on a cling film and wrap it in the form of a cylinder with a length of about 10-12 cm. Put the butter in the freezer- it should freeze.
  3. With a sharp knife, cut the small piece of chicken fillets (Stripes). Thoroughly clean all meat from films and tendons. As a result, two large fillets and two small ones will come out of two solid fillets. These will be beat with a meat tenderizer. Wrap the butter in the small fillet, than wrap it in the large fillet. This method significantly reduces the likelihood of the filling leaking during preparation.
  4. Now the most important step – it is necessary to carefully beat all parts of the chicken fillet. The main mistake when preparing a chicken fillet is to beat the fillet with the coarse part of a meat tenderizer. The protrusions break the fibers. Place the fillets between two layers of a cling film and beat lightly with a flat tenderizer. The task is to increase the surface area of ​​the fillets and make them thin.
  5. After beating, the large fillets should be 5-6 mm thick, and the small ones can be pound thinner. Put the beaten chicken pieces on a plate. Sprinkle with salt and pepper each piece. The meat is ready to form a Kiev-style cutlet.
  6. So far, the mixture of butter and spices has frozen. Divide the butter into 2 equal parts in length. Put a piece of frozen butter on the small beaten fillet and carefully wrap the butter in the meat. It is necessary to wrap it tightly and completely. If cracks remain, the butter will drain during frying.
  7. Put the wrapped butter in the small fillet on a large piece of beaten fillet and wrap it very well, forming a smooth surface. The Kiev-style chop should have an elliptical shape, without protrusions. If the meat has been boned-in, it must be pound so that the bone is sideways- pressed on one end of the chop. In addition, make sure that the filling is not visible.
  8. In this way, form the chops from all the fillets, shape them with your palms and place the chops on a plate
  9. In a plate, break two eggs, add salt and pepper and beat with a fork until smooth. One by one, soak each chop in the egg and sprinkle breadcrumbs on all sides. Soak the chop in the beaten egg and turn it into breadcrumbs. In order not to damage the bakery with your fingers, it is better to use two forks or spatulas. One tip, to run well in breadcrumbs, the chops can be frozen – it is enough to harden a little on just the surface.
  10. The first stage is the frying of the chops. Pour oil into the pan and heat well. If the oil is not enough to completely immerse the chop in it, in the frying process you will have to turn the chops on the other side. If the chop has a bone, wipe it well. Be careful not to have water droplets on it when you put it in hot oil. Be very careful when putting the chops in oil.
  11. The task of frying in a fryer is to form a golden crust, but the inside will remain raw. In addition, the crust saves its shape. Carefully turn the chops in the hot oil, preferably with two forks.
  12. It is important to fry the chops to a crispy crust. Do not overcook or burn the breadcrumbs under any circumstances. Carefully remove the chops from the fryer, transfer them to the baking tin and place them in a preheated oven at 200 degrees. There, the Kiev-style chop is definitely being prepared. The final heat process time is 20-30 minutes, depending on the thickness of the chop. If the chop is formed correctly, the butter filling will remain inside and will not leak.
  13. The chops can be served immediately. If the chop has a bone, you can make it a paper flower – a papillot. In this case, the chop from Kiev is somewhat reminiscent of chicken leg. The chop can be served without garnish.
  14. As a filling can be used not only butter, but also cheese with egg yolk, other complex mixtures – who likes. During lunch, the chop is cut in half with a knife so that the filling flows and then is served.


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