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"I wanted to share my version of some classic Ukrainian dishes," says Rach. "When I was a little girl, chicken Kyiv, then spelled Kiev, was a really, really big deal. Everybody loved this." Pounded chicken cutlets are stuffed with flavored butter, coated in breading and cooked. The result is crispy on the outside and moist and tasty on the inside. The dish is easy to make and so good! Rach likes to serve it with her Ukrainian-style Beet Salad. The combo is a total winner.
Ingredients
- 2 sticks of butter, softened
- Juice of 1 lemon
- 4 cloves garlic, grated or finely chopped
- 1 cup loosely packed combined parsley, dill and chives, finely chopped
- 4 pieces boneless, skinless chicken breast, cut horizontally, but not all the way through and gently pounded with mallet to make large, even, thin cutlets
- Salt and pepper
- 1 cup AP flour
- 3 eggs
- Fine breadcrumbs, for breading
- Dried dill leaf, dried parsley and dried lemon peel, to taste
- Oil, for frying (about 2 ½ inches deep in large cast-iron skillet or Dutch oven)
- Small watercress leaves, to garnish
- Lemon cheeks/wedges, to serve
Yield
Serves: 4
Preparation
Combine softened butter with lemon juice, garlic and herbs using a rubber spatula or wooden paddle.
Season the chicken breasts with salt and pepper. Arrange one-fourth of the butter on each breast, tuck sides and roll tightly, seam-side down, on plastic wrap. Wrap and roll each breast tightly and freeze 20 to 30 minutes.
Set up a breading station in shallow dishes: flour, eggs and breadcrumbs. Season each with salt and pepper. Season the breadcrumbs with dried herbs and lemon peel to taste. Coat chicken in breading.
Heat oil to 350°F over medium to medium-high heat. Line a baking sheet with foil and parchment and a wire rack insert. Preheat oven to 325°F, with rack at center.
Fry the chicken bundles in hot oil to brown the breading, then drain on wire rack and transfer to oven 12 to 15 minutes, until the chicken is 165°F in the center.
Serve chicken with cress and lemon alongside.