Go Back
+ servings
Chicken Kiev in a cast iron skillet

Chicken Kiev

Course: Dinner
Cuisine: European, Russian
Prep Time: 20 minutes
Cook Time: 35 minutes
Freezing compound butter: 30 minutes
Servings: 4
Calories: 662kcal
Author: Edyta
Chicken Kiev - a classic Eastern European breaded chicken cutlet stuffed with garlic and parsley compound butter
Print Recipe

Ingredients

Compound butter

  • 1 stick butter unsalted
  • 1/2 cup flat leaf parsely
  • 6 cloves garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Chicken Kiev

  • 4 chicken breasts
  • 1/2 cup flour
  • 2 eggs beaten
  • 1 cup bread crumbs
  • salt and pepper to taste
  • cooking oil for frying

Instructions

Compound butter

  • Take the butter out from the fridge approximately ½ hour before you will be making compound butter, so that it can warm to room temperature and be easier to work with.
  • Squeeze your garlic through a garlic press; or use a thin shredder to shred it; or thinly minced it with a knife, if you can’t press or shred it.
  • Wash and finely chop your parsley.
  • Add everything to a bowl. Then add salt andpepper. Using a fork, mix the butter well with garlic and parsley until all is fullyfolded in
  • Move the butter mixture onto a plastic wrap sheet and wrap it into a cylindrical log shape. Place it into the freezer for half an hour.

Chicken Kiev

  • Preheat the oven to 400F
  • Butterfly the chicken breast with a sharp knife, making sure to not cut it fully through. Then use the meat pounder to tenderize it and make it thin on both sides.
  • Season both sides with salt and pepper. At this point, your chicken is ready for the butter.
  • Remove the butter from the freezer and cut it into 1/3” pieces. Place one or two butter pieces into the center of the chicken cutlet and wrap it up, like a burrito. Be sure to fold both sides in first, and then roll from front to the back (you can use stick or twine to secure the cutlets).
  • Place flour, beaten egg, and breadcrumbs into separate dishes for breading.
  • First, add the chicken to the flour; then to beaten egg mixture; and finally into the seasoned breadcrumbs (I like to use a combination of panko and Italian season breadcrumbs). Continue with the remaining cutlets.
  • Heat up your cooking oil in an oven-proof skillet. First fry the cutlets on each side in a skillet until golden brown, for 4-5 minutes, and then cover with foil and move the hot oven. Baked them for 20 minutes (covered), then remove the foil and bake for 5 more minutes.
  • Remove from the oven and let cool off slightly before serving.
    Sprinkle with some extra parsley on top and serve with your favorite side dishes or one above suggested.

Nutrition

Calories: 662kcal | Carbohydrates: 33g | Protein: 57g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 287mg | Sodium: 985mg | Potassium: 954mg | Fiber: 2g | Sugar: 2g | Vitamin A: 893IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 3mg