Ukrainian Chicken Kiev Recipe
This recipe for chicken kiev will pleasantly surprise you with its unparalleled succulence and delectable richness. It's unlike any chicken dish you've savored before!
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Servings: 2 Servings
Calories: 564kcal
Equipment
- Knife
- Cutting Board
- Meat Tenderizer
- Plastic Wrap
- Whisk (or Fork)
Ingredients
For the Garlic Butter
- 2.12 ounces butter
- 2 teaspoons parsley and dill finely chopped
- 1 small garlic clove very finely minced
- 0.25 teaspoon salt
- 1 teaspoon fresh lemon juice
For the Chicken and Breading
- 2 chicken breasts
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 1 egg lightly whisked
- 0.25 cup flour
- 1 cup white breadcrumbs
- Oil for frying
Instructions
- First, let your butter reach room temperature (no need to melt it).
- Grind your fresh parsley, dill, and garlic, then add salt, pepper, and a dash of lemon juice. Mix these into your softened butter until you have a smooth blend.
- Transfer this mixture onto plastic wrap, shape it into a small log, and let it chill in the freezer while you prepare the chicken filets.
- Detaching the smaller filet from the larger piece (as shown in the photo).
- Slice the filet lengthwise to create two flat pieces. Do the same with the smaller filet. Place the filet between two sheets of plastic wrap and lightly pound it using a meat tenderizer or rolling pin. Be gentle to avoid tearing the tender meat. Aim for a thickness of about 0.2 inches. Season the chicken with salt and pepper.
- Then remove the hardened filling from the freezer and cut it into 4 pieces.
- Wrap each piece of filling first in a small filet, then in a large one like a roll or burrito.Place these patties on a cutting board and freeze for about 10 minutes - this helps with the breading process and prevents any filling leakage during cooking.
- Prepare enough flour, breadcrumbs, and eggs. Pour the flour and breadcrumbs into separate bowls, and beat the eggs a little.
- Thoroughly coat each patty in the flour, then the eggs, and finally the breadcrumbs. Repeat for a double layer of breading
- Freeze for 10 minutes to maintain shape and breading integrity.
- Fry your patties in generous amounts of oil until golden brown, about 1-2 minutes each. You can use a deep fryer.As they sizzle away, preheat your oven to 392 Fahrenheit (200 degrees C).Transfer your golden-brown patties onto a baking sheet and bake for another 10-15 minutes.
- Voila, your chicken kiev is ready!
Video
Notes
- The total time is based on 2 servings of chicken kiev.
- Be sure to finish cooking in the oven. The cutlets are rather large and thick, and frying alone may not cook them through. The exterior could burn before the inside is fully cooked.
- Although the classic recipe recommends sunflower oil, feel free to use any other variety, such as olive oil.
- Aim for uniformity in your chicken filets, ideally from young chickens, to ensure even cooking.
- Don't shy away from experimenting with spices. You can omit the pepper entirely, or add some heat with chili peppers or jalapenos for a spicier version.
- To tenderize the meat further, consider marinating it in highly carbonated mineral water for 30 minutes to an hour.
- When tenderizing the meat, using plastic wrap is crucial to prevent the filet from tearing.
- For an extra crispy, thick crust, you can bread the meat three times. Follow this sequence: flour - egg - breadcrumbs - egg - breadcrumbs - egg - breadcrumbs.
Nutrition
Calories: 564kcal | Carbohydrates: 52g | Protein: 60g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 226mg | Sodium: 1561mg | Potassium: 1002mg | Fiber: 3g | Sugar: 4g | Vitamin A: 197IU | Vitamin C: 4mg | Calcium: 129mg | Iron: 5mg