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Name: Chicken Kyiv
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Ukraine
Ingredients: 4 boneless skinless chicken breasts; 120 g unsalted butter, softened; 2 tbsp fresh parsley, finely chopped; 1 tbsp fresh dill, finely chopped; 2 cloves garlic, minced; 1 tsp lemon juice; 1 tsp salt; 1/2 tsp black pepper; 80 g all-purpose flour; 2 eggs; 150 g fine dry breadcrumbs; 500 ml neutral oil for frying

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Ukraine1 h 15 minServes 4作成済み

Chicken Kyiv

Котлета по-київськи · Kotleta po-kyivsky

材料12

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

肉乳製品・卵調味料・スパイス野菜果物穀物その他

作り方

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.
Butterfly each chicken breast and pound between plastic to an even thin sheet. Season lightly with salt and pepper.
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.
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.
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.
Drain briefly on a rack. Rest 2 minutes, then serve whole so the butter stays inside until cut.