Kyiv Cutlet
Transport your taste buds to the heart of Eastern Europe with this classic Ukrainian delicacy, the Kyiv Cutlet. This recipe features tender, pounded chicken breast wrapped around a luxurious garlic and herb-infused butter core, creating a dish that’s as decadent as it is flavorful. Each cutlet is carefully rolled, breaded, and fried to perfection, achieving a golden, crispy shell that gives way to a rich, buttery center when sliced. With hints of fresh parsley, zesty lemon, and a satisfying crunch, this elegant dish is a feast for both the eyes and the palate. Whether served with mashed potatoes or a fresh side salad, Kyiv Cutlet is a show-stopping centerpiece at any dinner table, perfect for impressing guests or indulging in comforting homemade culinary tradition.
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Recipe Information
Ingredients
- 4 pieces Chicken breast halves, boneless and skinless
- 100 grams Unsalted butter
- 3 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 100 grams All-purpose flour
- 2 pieces Eggs
- 200 grams Breadcrumbs
- 500 milliliters Vegetable oil
Instructions
Start by preparing the herbed butter. In a small bowl, mix the softened butter with minced garlic, chopped parsley, lemon zest, salt, and black pepper. Mix well until all ingredients are combined.
Divide the herbed butter mixture into four equal parts and shape each into a small log. Wrap in plastic wrap and place in the freezer until firm, about 15 minutes.
While the butter is chilling, pound the chicken breast halves to an even thickness, about 1/4 inch thick, ensuring they are wide enough to enclose the butter.
Place a piece of chilled herbed butter in the center of each chicken breast. Fold the sides of the chicken over the butter, then roll up tightly from one end to the other.
Secure the rolled chicken with toothpicks to ensure the butter remains sealed during cooking.
Prepare three shallow bowls: one with all-purpose flour, one with beaten eggs, and the last one with breadcrumbs.
Carefully dredge each chicken roll in the flour, dip into the beaten eggs, and then coat thoroughly with breadcrumbs, ensuring an even coating all around.
In a deep skillet, heat the vegetable oil to 175°C (350°F).
Gently place the breaded chicken rolls into the hot oil, cooking in batches if necessary. Fry until golden brown and cooked through, about 10-12 minutes per side.
Remove the chicken rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
Remove toothpicks before serving. Serve the Kyiv Cutlets hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
1639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.7 g | 179% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 71.0 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 970 mg | 42% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.7 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 79 mg | 6% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 468 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
