Secrets of chicken Kiev: The perfect party dish revealed
Chicken Kiev is a hit at many parties and family dinners. It is still considered elegant with a French flair. Its history is interesting, and its taste is exquisite. Better than pork chops? In my opinion, yes, which is why I regularly return to this recipe.
Chicken Kiev has its roots in 18th-century Russia, but its French name has gained much more popularity. However, it's the taste that truly matters, not the name. That's why this dish remains popular to this day. I return to the recipe for these cutlets systematically.
Perfect, because it's poultry
The name de volaille, which in French means "from poultry," is widely used in many countries. It immediately indicates the type of meat needed for this dish. Besides the poultry, only a few ingredients are necessary. The key to success lies in high-quality butter and aromatic herbs. The chicken breast fillets should be pounded into thin sheets, stuffed with butter and herbs, and finally rolled up. They are coated in a crispy breadcrumb crust and fried to a golden color.
Chicken Kiev known for years
The cutlets look elegant on the plate, which is why they are often served at family celebrations. However, the best part of these cutlets is revealed only after cutting into them: the melted butter that adds flavor and ensures the juiciness of the poultry meat. When you add aromatic herbs, the combination is exquisite.
Herb butter for cutlets
The cutlets should be stuffed with herb butter. How do you prepare it? Add 2 cloves of garlic, finely chopped dill or parsley, salt, and pepper to softened butter. Mix everything well and shape it into a block. Wrap it in foil and place it in the fridge. The butter for the cutlets, whether with or without additives, should be well chilled. It's best to take it out of the refrigerator just before use. This way, it retains the right consistency inside the cutlet while frying. Upon cutting, it will melt and ooze out, adding unique flavor to the dish.
Chicken Kiev
Ingredients:
- a stick of butter,
- approximately 2 pounds of chicken breast fillets,
- salt and pepper to taste,
- a few sprigs of dill or parsley,
- 2 cloves of garlic (optional),
- 3 eggs,
- breadcrumbs for coating,
- flour for coating,
- oil for frying.
Preparation method:
- Wash, dry, and cut each chicken fillet into three parts.
- Pound the meat and season it with salt and pepper. Then place it in the refrigerator for a few hours to absorb the flavor.
- Divide the butter into 9 equal parts and finely chop the herbs.
- Place a piece of butter on the fillets, sprinkle with herbs, and then roll them up.
- Coat the cutlets in flour, then in egg, and finally in breadcrumbs. Fry in heated oil.
- They should be fried on each side until the crust is golden. In the end, it's good to drain excess oil on a paper towel.
