🍳 60 min
🔥 1086 cal
✍️ by Taisiia Dobrozorova
The Italians call her "gourmet meat," the French "air chickens," and the Germans call her "meat princess." The culinary symbol of the Ukrainian capital, the famous national "brand" - Kyiv chicken, has long won the best European restaurants.
And not for nothing because this fragrant dish is prepared not from ordinary minced meat but tender low-calorie chicken breast stuffed with butter and fresh parsley. And it is then breaded in fragrant wheat breadcrumbs and deep-fried. It is impossible not to taste!
Kyiv-style cutlets are traditionally served on a small chicken bone with a curling iron so as not to burn your hands. They taste best with mashed potatoes, buckwheat porridge, and light vegetable salads.
45 g (3 tsp)
30 g (1 cup)
55 g (1 pieces)
70 g (½ cup)
2 g (½ tsp)
15 g (1 tsp)
3 g (1 tsp)
6 g (2 cup)
30 g (2 tbsp)
3 g (½ tsp)
Please follow the next steps:
Place garlic, chopped parsley, butter, and lemon juice in a bowl and season well. Squash with a fork until well combined.
Shape into two rolls using cling film. Then wrap tightly and chill or freeze until actually firm. Slice each into eight even pieces when firm.
Put chicken breast on a cutting board. Make a deep pocket inside the breast using a sharp knife. The best way is to push the point of a knife into the fat end and keep going halfway into the filet. Be mindful not to cut through because the butter will spread out when cooking.
Push two butter discs inside each chicken breast "pocket," flatten by pressing, and re-seal with your hands. Set aside.
Combine the parmesan and breadcrumbs on one plate, and place the eggs onto another.
Mix the flour with paprika seasoning with some salt on a third plate.
Dip each breast in the flour, egg, and breadcrumbs, so each kiev chicken has a doubled coating. It will make them extra crisp and help keep the butter inside. Chill for at least 60 minutes before cooking.
Heat the oven to 180C degrees. Pour the oil into a large non-stick frying pan over medium-high heat to heat. Start fry the cutlets for 2-3 minutes each side until golden crust – you may need to do this in sets. Move to a baking tray to bake for 20-25 minutes or until cooked.
Buy a non-stick pan so you can use no-to-less oil for cooking.
If you are looking for a low-calorie chicken, then choose a small and young bird that does not yet have a fatty layer.
20 minutes after each meal, have a glass of warm water. This both encourages you to eat less and aids digestion.
Oven, Knife, Pan, Cutting board
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