Entrée: Ukraine – Котлета по-київськи ▶ Kotleta Po-Kyivski (Chicken Kiev)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 22 min

Additional 1 hr 15 min

Total 2 hrs 20 min

Ingredients

8 tbsp (113 g) unsalted butter, softened
2–3 cloves garlic, finely minced
2 tbsp fresh parsley, finely chopped
1 tbsp fresh dill, finely chopped
1 tbsp fresh chives, finely chopped (optional)
1 tsp lemon zest
1 / 2 tsp fine salt (plus more for seasoning)
1 / 4 tsp black pepper (plus more for seasoning)
4 large boneless, skinless chicken breasts, about 2 lb total (907 g total)
1 cup (120 g) all-purpose flour
2 large eggs
1 tsp Dijon mustard (optional)
1 tbsp water or milk
2 cups (180 g) fine dry breadcrumbs or panko
1 tsp paprika (optional)
2–3 cups (480–720 ml) neutral frying oil (such as sunflower or canola)
Lemon wedges, for serving
Fresh parsley or dill, for garnish

Instructions

Make the herb butter: In a bowl, mix the softened butter with garlic, parsley, dill, chives (if using), lemon zest, 1/2 tsp salt, and 1/4 tsp pepper until smooth.
Shape and chill butter: Divide the butter into 4 equal portions. Roll each into a tight log about 3 inches long on parchment or plastic wrap. Freeze until very firm, 30–45 minutes.
Prepare chicken: Trim any tenders. Butterfly each breast if thick, then place between sheets of plastic or parchment and gently pound to about 1/4 inch thickness.
Season chicken: Lightly season both sides of each pounded breast with salt and pepper.
Fill and roll: Place a frozen butter log near the lower third of each breast. Fold the sides over the butter, then roll up tightly from the bottom to enclose it completely. Keep seams down. Wrap each roll tightly in plastic wrap or secure with toothpicks. Freeze or chill until quite firm, 20–30 minutes.
Set up breading: Place flour in one shallow dish and season lightly with salt and pepper. In a second dish, beat eggs with the water (and Dijon, if using). In a third dish, combine breadcrumbs with a pinch of salt and paprika (if using).
Bread the rolls: Unwrap chicken. Dredge each roll in flour, shaking off excess. Dip in egg, then coat thoroughly in breadcrumbs, pressing to seal the ends. For extra insurance, dip again in egg and coat in breadcrumbs a second time.
Chill to set: Transfer breaded rolls to a plate or rack and refrigerate 30 minutes (up to 2 hours). This helps prevent leaks.
Preheat: Heat oven to 375°F/190°C. Line a baking sheet with a rack or paper towels. In a deep skillet, heat 1/2 inch of oil to 350°F/175°C.
Fry until golden: Fry 2–3 rolls at a time, seam side down first, turning as needed, until evenly golden, about 2–4 minutes total per roll. Transfer to the rack to drain.
Finish in oven: Move fried rolls to the oven and bake until the thickest part reaches 160–165°F/71°C, about 12–18 minutes depending on size.
Rest and serve: Let rest 5–10 minutes to allow the butter to settle. Remove any toothpicks. Serve hot with lemon wedges and garnish with parsley or dill.