Chicken Kyiv

Котлета по-київськи · Kotleta po-kyivsky

Ingredients12

• boneless skinless chicken breasts4
• unsalted butter, softened120 g
• fresh parsley, finely chopped2 tbsp
• fresh dill, finely chopped1 tbsp
• garlic, minced2 cloves
• lemon juice1 tsp
• salt1 tsp
• black pepper1/2 tsp
• all-purpose flour80 g
• eggs2
• fine dry breadcrumbs150 g
• neutral oil for frying500 ml

Method

1. Mix the softened butter with parsley, dill, garlic, lemon juice, and a pinch of salt. Shape into a log, wrap, and freeze until firm, about 20 minutes.
2. Butterfly each chicken breast and pound between plastic to an even thin sheet. Season lightly with salt and pepper.
3. Place a piece of the cold herb butter in the center of each breast. Fold and roll tightly so the butter is fully sealed inside, tucking in the edges.
4. Dust each roll in flour, dip in beaten egg, then coat in breadcrumbs. Repeat the egg and breadcrumb coating for a firm crust. Chill 15 minutes.
5. Heat oil to about 170°C in a deep pan. Fry the chicken until deep golden and cooked through, about 6–8 minutes, turning as needed.
6. Drain briefly on a rack. Rest 2 minutes, then serve whole so the butter stays inside until cut.