Chicken Kiev. Cooking tips from famous chefs.

Chicken Kiev by Andrei Velichko

  • Prep time: 30 minutes
  • Cook time: 25 minutes
  • Serves: 4
  • Difficulty: medium
  • Course: main dish
  • Cookware: knife, flat meat tenderizer, pot/ deep frying pan, cling film, baking dish
  • Cuisine: Ukrainian

Ingredients

  • 4 small chicken breasts
  • 100 g soft butter
  • 2 tbsp milk
  • 4 eggs
  • 6-8 tbsp bread crumbs
  • 4 tbsp flour
  • ½ bunch of dill
  • freshly ground black pepper
  • salt
  • 1-1½ litre oil for deep frying*

*the amount of oil depends on the size of the dish; the oil level must be at least 6cm from the bottom of the dish

Cooking method

Step 1

For the butter. Finely chop the dill. Add butter, dill, salt, and pepper to a small container and mix well. Place the mixture on a cling film. Roll it with your hands in a sausage-shape, 3 cm diameter. Transfer the butter to cool in the freezer for 10 minutes.

Ingredients. Chicken Kiev. Cooking tips from famous chefs. Butter. Chicken Kiev. Cooking tips from famous chefs.

Step 2

Cut off “mini fillet” from each half of the breast. Put it aside. Cover the board with cling film, put one chicken breast and cover with cling film. Gently beat the breast (trying not to break it) with the flat side of the meat tenderizer, until the entire meat surface is about 3 mm thick. Repeat with each chicken breast.

Beat the breast. Chicken Kiev. Cooking tips from famous chefs.

Step 3

Transfer the breasts to the board. Sprinkle lightly with salt and pepper. Remove the butter from the freezer. Cut into 4 pieces. Wrap each butter in a breast so that it is covered from all sides. Use your hands to shape the Kievs. Put on a plate and place in the freezer for 5-10 minutes.

Butter with greens. Chicken Kiev. Cooking tips from famous chefs. Wrapping. Chicken Kiev. Cooking tips from famous chefs.

Step 4

Heat the oven to 170°C. Pour oil into a frying pan so that its level is at least 5 cm (as if for deep frying). Put the frying pan with oil on high heat. Bit eggs, milk, salt in a bowl. Line up two plates, put flour in the first and breadcrumbs in the second. Coat each Kiev first in flour, then in an egg, then in breadcrumbs, again in an egg and finally in breadcrumbs.

Shaping. Chicken Kiev. Cooking tips from famous chefs. Shape the Kievs. Cooking tips from famous chefs.

Step 5

Fry each Kiev in hot oil, rotating occasionally. Place it in the frying pan on a large spoon. Fry the Kievs until golden brown. Transfer to a baking dish. Cook in the oven for 12-15 minutes. Serve the Kievs hot.

Frying. Chicken Kiev. Cooking tips from famous chefs.

My tips and tricks:

The most important part in cooking Chicken Kiev is to wrap the butter well so that it does not leak out during the cooking process. If you didn’t succeed the first time, unfold and try again. If your chicken broke when you beat it, use patches from mini fillet pieces to fix it, after beating them as well. Kievs can also be prepared in advance and frozen for quick cooking later. To do this, after breading, wrap each cutlet in cling film and put it in the freezer. And before frying, take it out in advance so that it can slowly defrost. It is very simple to find out whether your dish is cooked: when you see that the surface of chicken Kiev has begun to bubble a little, it is ready. Be careful not to miss this moment, otherwise the Kievs may crack.

Chicken Kiev by Andrei Velichko
 
Prep time
Cook time
Total time
 
Author:
Recipe type: main dish
Cuisine: Ukrainian
Serves: 4
Ingredients
  • 4 small chicken breasts
  • 100 g soft butter
  • 2 tbsp milk
  • 4 eggs
  • 6-8 tbsp bread crumbs
  • 4 tbsp flour
  • ½ bunch of dill
  • freshly ground black pepper
  • salt
  • 1-1½ litres oil for deep frying*
  • *the amount of oil depends on the size of the dish; the oil level must be at least 6cm from the bottom of the dish
Cooking method
  1. For the butter. Finely chop the dill. Add butter, dill, salt, and pepper to a small container and mix well. Place the mixture on a cling film. Roll it with your hands in a sausage-shape, 3 cm diameter. Transfer the butter to cool in the freezer for 10 minutes.
  2. Cut off “mini fillet” from each half of the breast. Put it aside. Cover the board with cling film, put one chicken breast and cover with cling film. Gently beat the breast (trying not to break it) with the flat side of the meat tenderizer, until the entire meat surface is about 3 mm thick. Repeat with each chicken breast.
  3. Transfer the breasts to the board. Sprinkle lightly with salt and pepper. Remove the butter from the freezer. Cut into 4 pieces. Wrap each butter in a breast so that it is covered from all sides. Use your hands to shape the Kievs. Put on a plate and place in the freezer for 5-10 minutes.
  4. Heat the oven to 170°C. Pour oil into a frying pan so that its level is at least 5 cm (as if for deep frying). Put the frying pan with oil on high heat. Bit eggs, milk, salt in a bowl. Line up two plates, put flour in the first and breadcrumbs in the second. Coat each Kiev first in flour, then in an egg, then in breadcrumbs, again in an egg and finally in breadcrumbs.
  5. Fry each Kiev in hot oil, rotating occasionally. Place it in the frying pan on a large spoon. Fry the Kievs until golden brown. Transfer to a baking dish. Cook in the oven for 12-15 minutes. Serve the Kievs hot.
My tips and tricks
The most important part in cooking Chicken Kiev is to wrap the butter well so that it does not leak out during the cooking process. If you didn’t succeed the first time, unfold and try again. If your chicken broke when you beat it, use patches from mini fillet pieces to fix it, after beating them as well. Kievs can also be prepared in advance and frozen for quick cooking later. To do this, after breading, wrap each cutlet in cling film and put it in the freezer. And before frying, take it out in advance so that it can slowly defrost. It is very simple to find out whether your dish is cooked: when you see that the surface of chicken Kiev has begun to bubble a little, it is ready. Be careful not to miss this moment, otherwise the Kievs may crack.