Entree: Ukraine – Kyiv – Котлета по-київськи ➤ Kotleta po-kyivsky (Chicken Kiev (garlic-herb butter–filled chicken))

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 50 min

Total 1 hr 30 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 1/2 cup (115 g) unsalted butter, softened (for compound butter)
- 2 cloves garlic, minced
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1 tbsp (4 g) fresh dill, finely chopped (optional)
- 1 tsp (2 g) lemon zest
- 1 tsp (6 g) kosher salt, divided
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 cup (120 g) all-purpose flour, for dredging
- 2 large eggs
- 2 tbsp (30 ml) milk
- 1 1/2 cups (150 g) breadcrumbs (preferably fresh)
- 1/4 cup (60 ml) vegetable oil or neutral oil for frying

Instructions

1. Make compound butter: combine softened butter, minced garlic, parsley, dill, lemon zest and 1/4 tsp salt; shape into a log on plastic wrap and chill until firm, about 30 minutes.
2. Butterfly each chicken breast and pound thin into an even rectangle; season with remaining salt and pepper.
3. Slice chilled compound butter into 4 portions and place one portion near the edge of each pounded breast; fold sides over and roll tightly to enclose the butter, sealing edges.
4. Set up dredging: flour; beaten eggs with milk; breadcrumbs. Dredge each stuffed breast in flour, then egg, then breadcrumbs, pressing to adhere.
5. Chill assembled cutlets 15-20 minutes to firm up the coating and reduce leakage.
6. Preheat oven to 375°F (190°C). Heat oil in an ovenproof skillet over medium heat; brown cutlets 2-3 minutes per side until golden.
7. Transfer skillet to the oven and bake 12-15 minutes until chicken reaches 165°F (74°C) and butter is melted inside.
8. Rest 5 minutes before serving to avoid immediate butter loss; slice or serve whole with lemon wedges.