Entree: Ukraine – Kyiv – Котлета по-київськи ➤ Kotleta po-kyivsky (Chicken Kyiv)

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 25 min

Additional 25 min

Total 1 hr 15 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 6 tbsp (85 g) unsalted butter, softened
- 2 tbsp (8 g) chopped fresh parsley
- 1 clove garlic, minced
- 1/4 tsp (1 g) salt for compound butter
- 1/2 tsp (2 g) freshly ground black pepper, divided
- 1 cup (120 g) all-purpose flour, plus extra for dusting
- 2 large eggs, beaten
- 1 1/2 cups (150 g) fine breadcrumbs or panko
- 1 cup (240 ml) vegetable oil or clarified butter for shallow-frying
- 1 lemon, cut into wedges (optional, for serving)
- Fresh parsley sprigs (optional, for garnish)

Instructions

1. In a small bowl, mix softened butter, chopped parsley, minced garlic, and 1/8 tsp (0.5 g) salt and 1/4 tsp (1 g) pepper; form into a log on plastic wrap, chill until firm, then cut into 4 equal portions.  
2. Butterfly each chicken breast and gently pound between plastic wrap to about 1/4-inch thickness; dust both sides lightly with flour. Place one portion of chilled herb butter near the edge of each breast, roll tightly around the butter, and tuck ends under to form a sealed roulade; secure with toothpicks if needed.  
3. Season roulades lightly with remaining salt and pepper. Dredge each roulade in flour, shake off excess, dip in beaten eggs, then coat thoroughly in breadcrumbs, pressing to adhere. For extra security, chill the breaded roulades 20–30 minutes.  
4. Preheat oven to 375°F (190°C). In an ovenproof skillet, heat oil to medium-high (about 350°F / 175°C) and brown roulades on all sides, about 2–3 minutes per side, until golden (do not try to fully cook through).  
5. Transfer the skillet to the preheated oven and bake 12–15 minutes until internal temperature reaches 165°F (74°C) and butter inside is melted. Remove toothpicks, rest 5 minutes.  
6. Serve whole or sliced, garnished with parsley and lemon wedges.