Buttery Classic Chicken Kiev (Kyiv)
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Buttery Classic Chicken Kiev (Kyiv)
Chicken Kiev (Kyiv). Image source: Shutterstock.
Chicken Kiev (Kyiv). Image source: Shutterstock.
For us chicken schnitzel lovers out there, this dish is a dream come true. Chicken Kiev is made from chicken breast pounded thin, then coated in a breadcrumb and egg mixture, and finally fried until golden brown. The inside is a creamy mixture of butter and herbs.
According to Wikipedia, “Oral tradition in Kyiv attributes the invention of the “cutlet de volaille Kiev-style” to the restaurant of the Continental hotel in Kyiv in the beginning of the 20th century. A luxury hotel built in 1897 in the center of Kyiv, it was run until the Nazi German invasion of the Soviet Union in 1941. The building was then mined by the retreating Red Army and exploded when the German Army occupied Kyiv in September 1941. After the war, the building was rebuilt and has since then been used by the Kyiv Conservatory. According to the memoirs of contemporaries, Chicken Kiev was the signature dish of the hotel’s restaurant.”
Anyway, enough with the history lessons! Here’s how you make it...
Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper
1 /2 cup plain flour
2 eggs
1 cup bread crumbs
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup chopped fresh parsley
1/4 cup chopped fresh thyme
1/4 cup chopped fresh rosemary
2 cloves of garlic
Method:
1. Place butter, garlic and parsley in a bowl. Season with salt and pepper. Mix well.
2. Butterfly chicken breasts by cutting them in half horizontally, but not all the way through. Open them out like a book. Season with salt and pepper.
3. Spread butter mixture over chicken. Close chicken breasts up like a book. Secure with toothpicks.
4. Season flour with salt and pepper. Dredge chicken in flour.
5. In a shallow dish, beat eggs. In another shallow dish, combine bread crumbs, thyme, rosemary and salt. Dip chicken in eggs, then coat in bread crumb mixture.
6. In a large skillet, heat 1/4 inch oil over medium-high heat. Add chicken and cook until golden brown and cooked through, about 4 minutes per side.
7. Preheat oven to 180°C/160°C fan-forced. Grease an ovenproof dish. Transfer chicken to dish. Bake in oven for 10-20 minutes or until cooked through.
Serve chicken Kiev with your favourite dipping sauce and a side of creamy mashed potatoes or steamed veggies and enjoy!
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