Chicken Kyiv Classic

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Chicken Kyiv is the crown jewel of Ukrainian cuisine: a tender chicken cutlet stuffed with cold herb butter that dramatically spills out golden and aromatic when sliced. Each crisp, golden breadcrumb shell gives way to juicy poultry and a silky parsley-garlic sauce. It looks restaurant-fancy but is entirely achievable at home with a little patience and properly chilled butter.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 42 gFat
• 16 gSaturated Fat
• 28 gCarbs
• 2 gFiber
• 2 gSugar
• 38 gProtein
• 780 mgSodium
• 520 mgPotassium
• 110 mgCalcium
• 3.5 mgIron
• 8 mgVitamin C
• 950 mcgVitamin A

Ingredients

For the herb butter (prepare ahead)

• 1/2 cup (115 g) unsalted butter, softened
• 3 tablespoons finely chopped fresh parsley
• 1 tablespoon finely chopped fresh dill
• 2 cloves garlic, minced
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon fine sea salt
• Pinch of white pepper

For the chicken

• 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For breading and frying

• 1/2 cup (65 g) all-purpose flour
• 2 large eggs
• 1 tablespoon whole milk
• 1 1/2 cups (90 g) fine dry breadcrumbs
• 1 cup (240 ml) neutral oil such as sunflower or canola, for frying
• Lemon wedges and extra chopped parsley, to serve

Directions

1. Make the herb butter at least 1 hour ahead: mash softened butter with parsley, dill, garlic, lemon juice, salt, and pepper until evenly green and flecked. Spoon onto plastic wrap, form into a 5-inch log, wrap tightly, and freeze until firm, about 1 hour.
2. Place each chicken breast between two sheets of plastic wrap. Pound gently with a meat mallet to an even 1/4-inch thickness, working from the center outward. Season both sides with salt and pepper.
3. Unwrap the chilled butter log and slice into 4 equal cylinders. Place one piece of butter in the center of each flattened chicken breast, fold the short sides in over the butter, then roll the breast tightly from the long side into a neat cylinder so the butter is fully enclosed.
4. Tuck the seam underneath and shape each cutlet with your hands to seal any gaps. Refrigerate the assembled rolls for 20 minutes to firm up before breading.
5. Set up a breading station with three shallow bowls: flour in the first, beaten eggs mixed with milk in the second, and breadcrumbs in the third. Coat each chilled cutlet in flour (shake off excess), then egg (let drip), then breadcrumbs, pressing gently to adhere. Repeat the egg-and-breadcrumb coating once more for a thick, protective shell.
6. Heat oil in a heavy skillet to 350°F (175°C), about 1/2 inch deep. Fry the cutlets, turning carefully with tongs, until deep golden brown on all sides, 6 to 8 minutes total.
7. Transfer to a wire rack (not paper towels) and let rest 3 minutes so the butter settles. Serve immediately with lemon wedges and a sprinkle of fresh parsley, slicing at the table to reveal the flowing butter.

Cook’s Notes

• Freezing the herb butter until truly firm is non-negotiable; soft butter will leak out before the crust sets and you'll lose the signature flow.
• A double breading (flour, egg, crumbs, then egg and crumbs again) creates a thick shell that won't crack and keeps the inside juicy.
• Rest finished cutlets on a wire rack rather than paper towels so steam escapes and the bottom crust stays crisp.
• Sunflower oil is the traditional Ukrainian choice and gives the most authentic flavor, but any neutral oil works well.
• Test oil temperature with a stray breadcrumb; it should sizzle immediately and turn golden in about 30 seconds.

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