Chicken Kyiv (Kotlet De Volaille)Intermediate
ChickenMain dishOther cuisines

Chicken Kyiv (Kotlet De Volaille)

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Chicken Kyiv (kotlet de volaille) is a breaded chicken cutlet filled with cold butter and herbs, shaped, coated, and fried until golden. During cooking, butter melts inside the chicken, creating a juicy filling. Served hot as a main dish.

By Karel R.
Total1 hr 5 mins
Prep30 mins
Cook35 mins
Servings4
DifficultyIntermediate

Preparation

7 steps · tap a step to mark it done

  1. Cut cold butter into sticks. Mix butter with chopped parsley. Place in freezer for at least 15 minutes so butter stays firm.

  2. Place chicken breasts between plastic wrap. Pound gently until evenly thin, about 1/4 inch thick. Season lightly with salt and black pepper.

  3. Place chilled butter in center of each chicken breast. Fold sides over butter, then roll tightly to seal completely. Press edges well so butter cannot leak out. Chill wrapped cutlets for 20 minutes

  4. Place flour in one dish. Beat eggs in second dish. Place breadcrumbs in third dish.

  5. Coat each cutlet in flour. Dip in eggs. Coat thoroughly in breadcrumbs, pressing gently. Repeat egg and breadcrumb coating for thicker crust.

  6. Heat oil in a pan over medium heat. Place cutlets seam-side down. Fry until golden on all sides, about 10-12 minutes total. Turn carefully during frying.

  7. Remove from pan and rest briefly. Recommended serving options include mashed potatoes, a fresh salad, or carrots with peas. ENJOY!

Cook’s note

Butter must be very cold before filling.

Chicken must be sealed tightly to prevent leaking.

Double breading helps keep butter inside.

Serve immediately after cooking.

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