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Chicken Kiev
Chicken Kiev
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Crispy golden fried chicken cutlets filled with herby lemon butter - a flavorful addition to any weeknight dinner.
Ingredients:
  • For the butter
  • 8 tablespoons unsalted butter, at room temperature
  • 2 tablespoons finely chopped fresh parsley, divided
  • 2 tablespoons finely chopped fresh dill, divided
  • 2 tablespoons finely chopped fresh chives, divided
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • For the chicken
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt, divided
  • 2 large eggs
  • 1 1/2 cups panko breadcrumbs
  • 2 boneless, skinless chicken breasts (2 pounds total)
  • About 2 cups vegetable oil, for frying
  • 1/2 lemon, cut into wedges
Instructions:
  • To make the herb butter, combine butter with remaining parsley, dill, chives, lemon juice, garlic, salt, and black pepper in a bowl, reserving some herbs for garnish. Mix well using a rubber spatula until fully combined. Set aside.
  • Create a breading station by arranging 4 large, shallow bowls or quarter sheet trays. In the first bowl, combine flour, 1/2 teaspoon salt, and black pepper; mix well. Whisk eggs in the second bowl. Place panko breadcrumbs in the third bowl. Leave the fourth bowl empty for coating the chicken cutlets.
  • Prepare the chicken breasts: Lay the chicken breasts flat on a cutting board and dry them with paper towels. Trim off any excess fat using a sharp chef’s knife. Carefully slice each chicken breast in half horizontally to create 4 equally sized cutlets. Then, create a pocket in each cutlet by making a 2-inch deep, 3-inch long horizontal slit along one side, ensuring not to cut all the way through. This pocket will hold the herb butter filling.
  • Reserve 4 tablespoons of herb butter for serving later. Spoon 1 1/2 to 2 tablespoons of herb butter into each cutlet, then gently press to evenly spread the butter inside.
  • Coat the cutlets: Handle each chicken cutlet gently to keep the herb butter inside. Coat it evenly in flour, shake off excess. Dip in egg, allowing any extra to drip off. Press breadcrumbs onto the cutlet and top with more. Place in a bowl. Repeat for all cutlets.
  • Prepare to fry the cutlets: Heat a large frying pan with vegetable oil until it reaches a temperature of 350°F. To check if the oil is hot enough, drop a pinch of breadcrumbs into the oil; they should bubble up immediately. Carefully add the breaded cutlets in a single layer, cooking in batches if necessary. Fry for approximately 4 minutes on each side until they are golden brown and cooked through.
  • To serve, place the chicken Kiev on a platter, season with the remaining 1/2 teaspoon salt, and top with the reserved herbs. Serve promptly with lemon wedges and extra herb butter. Store any leftovers in the refrigerator for up to 4 days. To reheat, bake leftovers on a baking sheet at 425°F until heated through. Enjoy the dish? Please share your review below!

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