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Kotlety Po-Kievski (Chicken Kiev) recipe

4 lg Chicken breasts
1/2 lb Butter
1 ea Egg yolk
2 ea Eggs beaten
1/2 c Flour
1/2 c Breadcrumbs dry
4 tb Butter for frying
measures conversion [+]

Wash & dry breasts, remove skin, place smooth side on cutting board, & pound to flatten to about 1/4 inch thickness. Combine the 1/2-lb of butter with yolk of egg & divide into four equal parts. Roll into sausage shapes approximately 3 1/2 inches in length. Cover each with wax-paper and chill until they very are hard. Wrap the breasts around each piece of butter, creating four packets. Dip in flour, shake off excess flour & pat flat in your hand, dip in beaten eggs & roll in breadcrumbs. Refrigerate for a 2-4 hours. Fry in a 1/2-lb of butter until golden brown. *NOTE: In Ukraine, Chicken Kiev is served with kasha and peas in pastry shells. If you reheat or try to warm this dish for any period of time because the butter will melt and leak out.

Cuisine: Russian
Source: Dr. Donald Houston's collection ORIGIN: Tatiana Moreshnkova, Institute of Culinary Science,
Recipe category: Meat-Dishes > Poultry, Meat-Dishes > Other

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