Chicken Kyiv
Kyiv's butter bomb: a chicken fillet rolled around cold garlic-herb butter, crumbed and fried — cut it and the butter erupts. Ingredients: chicken breasts, butter, garlic, dill, parsley, flour, eggs, breadcrumbs, lemon zest, salt, pepper, oil.
What it is
Kyiv's butter bomb: a chicken fillet rolled around cold garlic-herb butter, crumbed and fried — cut it and the butter erupts. Ingredients: chicken breasts, butter, garlic, dill, parsley, flour, eggs, breadcrumbs, lemon zest, salt, pepper, oil. Recipe: 1) Beat butter with herbs and garlic; chill into logs. 2) Pound chicken thin; wrap tightly around the frozen butter; chill again. 3) Flour, egg and crumb twice for a sealed shell. 4) Fry until deep gold and rest two minutes. Serve: with mashed potatoes and peas — and a warning to your guests about the first cut. Flavor: crisp shell, juicy chicken, a flood of herbed butter. History: Kyiv's hotel kitchens claim it from the early 20th century (with French côtelettes de volaille as ancestors); it became the Soviet-era restaurant trophy dish. See also: Borscht, Varenyky.
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World Cuisines
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