Supported by

Google Ukraine

Chicken Kyiv has been a calling card of the Ukrainian capital for many years. It is known and loved in all parts of the world. The peculiarity of the dish is that it is prepared not from minced meat, but from a whole piece of chicken fillet.

Despite the eloquent name of the dish, other countries claim its authorship. According to one version, her homeland is France, according to another — it’s the US. In particular, according to the "French" theory, the chicken fillet cutlet was invented by chef Nicolas Appert. The recipe was taken out of France by chefs sent there by Empress Elizabeth to study. But the Americans claim that Chicken Kyiv is called so in Kyiv because of the popularity of the dish among migrants from Ukraine.


In any case, all over the world the chicken fillet dish is known as "Chicken Kyiv". Here's what you need to cook it:

  • chicken fillet — 4 pieces;
  • butter — 120 grams;
  • parsley — 1 bunch;
  • garlic — 2 cloves;
  • Dijon mustard — 1 teaspoon;
  • flour — 60 grams;
  • 1 egg;
  • milk — 1 tablespoon;
  • breadcrumbs — 100 grams;
  • oil — 200 grams;
  • salt, pepper — to taste.

Video recipe

The cooking process

  1. To begin with, prepare the chicken fillet. Cut a mini-fillet from most of the breast and set it aside. Cut the lump so that it can be opened like a book. Carefully beat the fillets with a hammer or rolling pin, trying not to make holes in the meat. Repeat the process with the mini-fillet.
  2. Make herbal oil. Chop parsley and garlic, mix them with salt, pepper, mustard and softened butter. Divide this mixture into four equal parts. Place the formed pieces in the refrigerator to allow the butter to harden again.
  3. Now unroll each fillet and place the butter—herb mixture in the center. The fillet should be carefully wrapped like a cigar. Each piece of cutlet should be dipped in flour and sent to the freezer for a few minutes.
  4. Meanwhile, mix the egg with the milk. Dip the chilled cutlets into this mixture. Then carefully cover each cutlet with breadcrumbs and send the pieces in the refrigerator for 30 minutes.
  5. In a deep frying pan, heat the vegetable oil. Fry the cutlets on each side for 2—3 minutes, until golden brown. After that, the cutlets should be laid out on a baking sheet and cooked in the oven for 12—14 minutes at 180 degrees Celsius.
  6. We recommend serving the dish with mashed potatoes and beans.

Other dishes

Sprat rissoles

Area: South of Ukraine

Hrechanyky (Buckwheat Cutlets)

Area: East of Ukraine