Entree: Ukraine – Kyiv – Котлета по-київськи ➤ Kotleta po-kyivsky (Kiev-style chicken cutlet (garlic-herb butter–filled))

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 50 min

Cook 10 min

Additional 30 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 1/2 cup (113 g) unsalted butter, softened
- 2 tbsp (30 g) fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 tsp (6 g) lemon zest
- 1 tsp (6 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper, divided
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs, approx. 2 oz (57 g) each, beaten
- 1 cup (100 g) dry breadcrumbs (preferably fresh)
- 1 cup (240 ml) vegetable oil, for frying (or use 2 tbsp (30 ml) oil + 2 tbsp (28 g) butter for shallow fry)

Show original ingredient measurements

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 1/2 cup (113 g) unsalted butter, softened
- 2 tbsp (30 g) fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 tsp (6 g) lemon zest
- 1 tsp (6 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper, divided
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs, approx. 2 oz (57 g) each, beaten
- 1 cup (100 g) dry breadcrumbs (preferably fresh)
- 1 cup (240 ml) vegetable oil, for frying (or use 2 tbsp/30 ml oil + 2 tbsp/28 g butter for shallow fry)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Stir together softened butter, parsley, garlic, lemon zest, 1/4 tsp (1 g) salt and 1/4 tsp (0.5 g) pepper until well combined. Portion into 4 logs, wrap and chill until firm (30–60 minutes).
2. Butterfly each chicken breast and pound to an even 1/4–1/3 inch (0.635 to 0.847 cm) thickness. Season both sides with remaining salt and pepper.
3. Place one chilled butter log in the center of each breast, fold in sides and roll to fully encase the butter. Secure with toothpicks if needed.
4. Dredge each stuffed breast in flour, dip in beaten eggs, then coat evenly with breadcrumbs. For best results, chill breaded cutlets 20–30 minutes to set.
5. To fry: heat oil (or oil+butter) in a skillet over medium heat and fry cutlets 4–5 minutes per side until golden and internal temperature reaches 165°F (74°C). To bake: preheat oven to 400°F (200°C) and bake on a parchment-lined sheet 20–25 minutes, finishing under broiler 1–2 minutes for color.
6. Drain on paper towels briefly, remove toothpicks, and serve hot so the herb butter flows when cut.

1. Stir together softened butter, parsley, garlic, lemon zest, 1/4 tsp (1 g) salt and 1/4 tsp (0.5 g) pepper until well combined. Portion into 4 logs, wrap and chill until firm (30–60 minutes).
2. Butterfly each chicken breast and pound to an even 1/4–1/3 inch thickness. Season both sides with remaining salt and pepper.
3. Place one chilled butter log in the center of each breast, fold in sides and roll to fully encase the butter. Secure with toothpicks if needed.
4. Dredge each stuffed breast in flour, dip in beaten eggs, then coat evenly with breadcrumbs. For best results, chill breaded cutlets 20–30 minutes to set.
5. To fry: heat oil (or oil+butter) in a skillet over medium heat and fry cutlets 4–5 minutes per side until golden and internal temperature reaches 165°F (74°C). To bake: preheat oven to 400°F (200°C) and bake on a parchment-lined sheet 20–25 minutes, finishing under broiler 1–2 minutes for color.
6. Drain on paper towels briefly, remove toothpicks, and serve hot so the herb butter flows when cut.