Family Favorite!
Craving a delicious, golden, and buttery dish?
Chicken Kyiv is back and better than ever! Tender chicken breast stuffed with garlicky, herby butter, coated in crispy breadcrumbs, and fried to perfection. Keep a few in your freezer for a quick, mouthwatering midweek meal!
Prepare the Compound Butter:
Take 150g butter out of the fridge 1 hour before to soften. Mince, shred, or press 2 garlic cloves. Finely chop fresh dill (or use dried). In a bowl, mix butter, garlic, dill, salt, and pepper with a fork until fully combined.
Shape into a cylindrical log using plastic wrap and freeze for 30 minutes.
Prepare the Chicken:
Butterfly each chicken breast with a sharp knife, then pound to tenderize and thin evenly. Season one side with salt and pepper.
Stuff & Roll:
Place a piece of chilled compound butter in the center of each breast. Fold the sides over the butter, then fold one end and roll tightly to seal.
Coat the Cutlets:
Set up three bowls: one with flour, salt, and pepper; one with whisked eggs; and one with breadcrumbs. Coat each cutlet in flour (shake off excess), dip in egg, then roll in breadcrumbs. Place on a platter, cover with plastic wrap, and refrigerate for 1-2 hours.
Cook:
Heat oil in a pan and fry the cutlets on all sides until golden brown. For a lighter option, quickly sear each side and finish in the oven at 220°C (430°F) for 10 minutes.
Serve:
Slice into the crispy, golden cutlets to reveal the oozing, garlicky butter inside. Serve hot with your favorite sides!