Kiev-Style Chicken

Kiev-Style Chicken
Preparation60 min.
Cooking30 min.
Тotal90 min.
"Wanna find out why this chicken is so renowned?"


  • chicken breasts - 3.5 lb (1.5 kg) of meat (4 pieces)
  • salt
  • black pepper - freshly ground
  • garlic - 2 cloves, for the butter with spices
  • lemons - 1 small
  • butter - 2/5 cup (100 g)
  • parsley - 3 tablespoons fresh, crushed
  • wormwood - 1 tablespoon, finely chopped
  • onions - 1 tablespoon, finely chopped
  • sauce - 2 tsp, tabasco
  • liqueur - 2 tablespoons, pineapple
  • salt
  • black pepper - freshly ground
  • eggs - 2, for the crumbing
  • flour - 2/5 cup (100 g)
  • bread - 3.5 oz (100 g) dry, without the crust or use breadcrumbs
  • oil - for frying

How to cook

To prepare the butter with seasonings for this traditional Ukrainian dish, first chop the garlic, grate the lemon rind and squeeze the lemon itself. Mix 1 tablespoon of lemon zest and juice with the butter, then start adding the chopped parsley, finely chopped wormwood and onions, the tabasco sauce and liqueur and season with salt and pepper to taste.

From this mixture, shape a roll 4 1/4″ (11 cm) long and 2 1/2″ (6 cm) thick, wrap it in foil and put it in the freezer for 10 minutes to set. Meanwhile, take the chicken steaks and make pockets down the middles using a knife. Season them thoroughly to taste with salt and pepper and place them in between plastic wrap.

Tenderize them carefully to become 1/2″ (1 cm) thick. Beat the egg fur the crumbing. Remove the butter from the freezer and cut it into 4 pieces. Each cut chicken steak gets 1 piece of the green butter.

Mix the flour with a little salt and pepper. Roll each steak first in the flour, then in the egg and finally in breadcrumbs. Place all of the rolled steaks on top of each other in a tray in the freezer for at least 20 minutes.

After removing them, roll them again in the batter and fry them in plenty of very hot oil. Fry each steak for an average of 8-10 minutes. Drain the Kiev-style chicken on paper towels.


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