Entree: Ukraine – Kyiv & Central Ukraine – Котлети по-київськи ➤ Kotlety po-kyivsky (Breaded, butter-stuffed chicken cutlets traditionally served golden and juicy)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 25 min

Additional 50 min

Total 1 hr 50 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 6 tbsp (85 g) unsalted butter, softened
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1 garlic clove, approx. 3 g, minced
- 1 tsp (2 g) lemon zest
- 1 tsp (6 g) kosher salt, divided
- 1/2 tsp (2 g) ground black pepper, divided
- 1 cup (120 g) all-purpose flour, for dredging
- 2 large eggs, beaten, approx. 100 g
- 2 cups (200 g) fine dry breadcrumbs or panko
- 1/2 cup (120 ml) vegetable oil or clarified butter for shallow frying
- Toothpicks, for securing
- Lemon wedges, for serving

Instructions

1. Make the herb butter: in a small bowl mix the softened butter, parsley, minced garlic, lemon zest, 1/4 tsp (1.5 g) salt and a pinch of pepper. Shape into a log on plastic wrap, roll tightly, and freeze until firm, about 20–30 minutes.
2. Butterfly each chicken breast by slicing horizontally nearly through, open like a book, and place between sheets of plastic wrap. Pound gently with a meat mallet to an even thickness of about 1/4 in (6 mm). Season both sides lightly with the remaining salt and pepper.
3. Cut the chilled herb butter into four equal portions (~1.5 tbsp / 20 g each). Place one butter portion in the center of each flattened breast, fold the sides over the butter and roll into a tight parcel, sealing the ends and securing with toothpicks.
4. Chill the prepared cutlets in the refrigerator 30 minutes to firm. Meanwhile set up a dredging station with the flour, beaten eggs, and breadcrumbs in separate shallow dishes.
5. Dredge each chilled roll first in flour, then in egg, and finally press into breadcrumbs to coat evenly. For extra security, repeat the egg and breadcrumb step for a double coating.
6. Preheat the oven to 400°F (200°C). Heat the vegetable oil in an ovenproof skillet over medium heat until shimmering. Brown the cutlets on all sides, turning carefully, about 2–3 minutes per side until golden.
7. Transfer the skillet to the preheated oven (or move cutlets to a baking sheet) and finish baking until the internal temperature reaches 165°F (74°C), about 15–20 minutes. Let rest 5 minutes, remove toothpicks, and serve with lemon wedges.