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Kiev chicken fillet cutlets classic

Classic Chicken Kiev (Skillet)

Classic chicken Kiev, cooked in a skillet. These chicken Kiev cutlets make a wonderful dinner. They're fairly simple to put together from everyday ingredients. The secret is the filling — fragrant butter blended with fresh herbs. Tucked inside, it keeps the cutlets incredibly juicy.

Anna

Recipe author

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Composition / ingredients

Servings:

Chicken fillet (2 breasts)

500

Butter

100

Fresh herbs (a bunch)

Eggs

Breadcrumbs

100

Salt

Pepper

Vegetable oil (for frying)

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 16 g

Fats 48 % 22 g

Carbohydrates 17 % 8 g

286 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 45 min

Step 1:

How do you make classic chicken Kiev? Gather the ingredients. For the herbs, use a mix of dill and parsley, or just one. Take the butter straight from the fridge — no need to soften it ahead of time. I'm using two chicken breast halves. Rinse the meat and pat it dry beforehand.
Step 2:

Sort through the herbs, rinse, dry, and chop them finely.
Step 3:

Mix the chopped fresh herbs into the cold butter. Divide this herb butter into as many portions as you plan to make cutlets (I ended up with five). Shape each into an oval. If you have time, freeze the butter pieces for 30 minutes.
Step 4:

Cut each chicken breast crosswise into 2 or 3 pieces. Usually one breast yields two Kiev cutlets. I got four even ones plus one from the trimmings.
Step 5:

Pound each piece so it's more tender and juicy. Season with salt and pepper on both sides.
Step 6:

Take the cold herb butter out of the fridge and set a piece along one edge of a cutlet. Roll it up, tucking in the sides so the butter can't leak out as it fries.
Step 7:

Press each cutlet firmly with your hand so it won't unroll during frying.
Step 8:

Beat the eggs in a bowl. Dip each cutlet first in the egg, then in the breadcrumbs, coating it evenly. Then dip it in the egg once more and back into the breadcrumbs.
Step 9:

Fry the breaded cutlets in plenty of oil (enough to submerge at least half of each cutlet) over medium heat until cooked through. Serve hot with any side dish.

Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect skillet for different dishes, read more here.
Every oil is good only up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. For how to gauge the right frying temperature, pick the best oil for the job, and which oils to avoid altogether, read more here.
Keep in mind that properly thawing your ingredients has a lot to do with the quality and flavor of the finished dish. For how to avoid mistakes and choose the best way to thaw chicken, see the article on properly defrosting food.