FoodThe culinary journey of chicken Kiev: Elegance redefined

The culinary journey of chicken Kiev: Elegance redefined

Chicken Kiev is a favourite at many parties and family dinners. It is still considered elegant with a French flair. Its history is intriguing, and the taste is exquisite. Better than pork chops? In my opinion, yes, which is why I regularly return to this recipe.

Such cutlets are an ideal idea for a traditional dinner.
Such cutlets are an ideal idea for a traditional dinner.
Images source: © Adobe Stock

Chicken Kiev has its roots in 18th-century Russia, but its French name has become much more popular. However, it's the taste that matters, not the name. That's why this dish remains popular to this day. I revisited the recipe for these cutlets time and again.

Perfect, because it's poultry

The name de volaille, which in French means "from poultry," is widely used in many countries. It immediately indicates the type of meat needed to prepare this dish. Besides it, only a few ingredients are required. The key to success lies in high-quality butter and aromatic herbs. The chicken breast fillets should be pounded into thin sheets, then stuffed with butter and herbs, and finally rolled up. They are coated in a crispy breadcrumb crust and fried to a golden colour.

Chicken Kiev known for years

The cutlets look elegant on the plate, which is why they are often served at family celebrations. However, the best part of these cutlets reveals itself only after cutting into them. It's the melted butter which adds flavour and ensures the juiciness of the poultry meat. When you add aromatic herbs, the combination is exquisite.

Herb butter for cutlets

The cutlets should be stuffed with herb butter. How to prepare it? Add 2 cloves of garlic, finely chopped dill or parsley, salt, and pepper to softened butter. Mix everything well and shape it into a block. Wrap it in foil and place it in the fridge. The butter for the cutlets, whether with additives or not, should be well-chilled. It's best to take it out of the refrigerator just before use. This way, it retains the right consistency inside the cutlet while frying. Upon cutting, it will melt and ooze out, adding a unique flavour to the dish.

Chicken Kiev

Ingredients:

  • a block of butter,
  • approximately 1 kilogram of chicken breast fillets,
  • salt and pepper to taste,
  • a few sprigs of dill or parsley,
  • 2 cloves of garlic (optional),
  • 3 eggs,
  • breadcrumbs for coating,
  • flour for coating,
  • oil for frying.

Preparation method:

  1. Wash, dry, and cut each chicken fillet into three parts.
  2. Pound the meat and season with salt and pepper. Then place it in the refrigerator for a few hours to absorb the flavour.
  3. Divide the butter into 9 equal parts, and finely chop the herbs.
  4. Place a piece of butter on the fillets, sprinkle with herbs, and then roll them up.
  5. Coat the cutlets in flour, egg, breadcrumbs, and fry in heated oil.
  6. They should be fried on each side until the crust is golden. Finally, drain the excess oil on a paper towel.

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