Chicken Kyiv - European Recipe

Chicken Kyiv

🌍 European, Ukraine Difficulty: ●●●○○

The dish's exact origin is contested between Kyiv and imperial Russian restaurants, but it was popularized internationally through Ukrainian-American restaurants in the 20th century.

Ingredients

• 4 large chicken breasts, skinless
• 120 g cold unsalted butter
• 4 cloves garlic, minced
• Large handful parsley, finely chopped
• Zest of 1 lemon
• Salt and pepper
• 100 g all-purpose flour
• 2 eggs, beaten
• 150 g fine breadcrumbs
• Vegetable oil for deep frying

Method

1. Mixing — Mix butter with garlic, parsley, lemon zest, salt, and pepper; shape into 4 logs on plastic wrap. Freeze until solid, about 1 hour.
2. Cutting — Cut a deep pocket horizontally into each chicken breast.
3. Step 3 — Insert frozen butter log into pocket; press chicken firmly around it.
4. Securing — Secure with toothpick if needed. Season outside of chicken.
5. Coating — Coat each breast: flour → beaten egg → breadcrumbs. Double-coat for security.
6. Refrigerating — Refrigerate 30 minutes to set.
7. Step 7 — Deep-fry at 170°C (340°F) for 12–14 minutes until golden and internal temperature reaches 74°C (165°F).
8. Resting — Rest 2 minutes before serving; warn diners about hot butter inside.

Tags: chicken breasts, cold unsalted butter, garlic, handful parsley, zest of 1 lemon · Source: Observatory Recipe Research Kitchen