Chicken Kiev
Recipe GLPR06268d6a458209
Tender boneless chicken breasts are pounded thin, filled with a fragrant herb and butter filling infused with fresh dill and lemon, then breaded and fried until golden. When you cut into these elegant cutlets, the herb butter melts out in a luxurious burst. This classic Central European dish is impressive enough for company yet straightforward to prepare.
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Ingredients
8 tablespoons unsalted butter, at room temperature
1½ teaspoons finely chopped fresh dill
2 teaspoons fresh lemon juice
½ teaspoon cayenne pepper
Kosher salt to taste
Freshly ground black pepper to taste
4 skinless boneless chicken breast halves (about 6 ounces each)
4 cups fresh bread crumbs
1 teaspoon dried thyme
1 cup all-purpose flour
3 eggs, beaten
Vegetable oil for frying
Directions
In a small bowl, combine softened butter with finely chopped fresh dill, lemon juice, cayenne pepper, and a pinch each of salt and black pepper. Stir until evenly mixed, then divide the herb butter into 4 equal portions. Refrigerate until needed.
Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound gently and evenly from the center outward until the breast is about ¼-inch thick. Be careful not to tear the meat.
Place one portion of cold herb butter in the center of each pounded chicken breast. Fold the sides of the breast inward to enclose the butter, then fold the top and bottom to seal, forming a neat packet. The filling should be completely enclosed.
In a shallow bowl, mix bread crumbs with dried thyme, salt, and black pepper. Place flour in another shallow bowl and beaten eggs in a third bowl.
Working with one chicken package at a time, dredge it lightly in flour, shaking off excess. Dip into beaten egg, then coat thoroughly with the seasoned bread crumb mixture, pressing gently so the coating adheres. Place on a plate and refrigerate for at least 30 minutes to help set the coating.
Pour vegetable oil into a large skillet to a depth of about ½ inch. Heat over medium-high heat until the oil reaches 350°F (about 2-3 minutes). Test with a small piece of bread—it should turn golden in about 1 minute.
Carefully place the breaded chicken packages into the hot oil, working in batches if necessary to avoid crowding. Fry for 6-8 minutes until the coating turns deep golden brown, turning once halfway through cooking.
Using a meat thermometer inserted into the thickest part of each chicken package without touching butter, check that the internal temperature has reached 165°F. Transfer to a paper towel-lined plate to drain briefly.
Serve the chicken Kiev while still warm. The herb butter inside will have melted into the chicken, creating a rich and aromatic sauce when the cutlet is cut open.
