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Chicken Kiev/Kotleta po Kievski/ Kiev-style chicken cutlet.
Simply this meal is pounded chicken breast, rolled around cold garlic butter with herbs breaded and either fried or baked. It necessarily has a chicken shoulder bone in it. There are various versions of this meal background and the Ukrainian origin of the meal is quite questionable. However Chicken Kiev has become trademark of Kiev and is known all over the world. It is served in most world restaurants where it has this name.
One version suggests that the meal has a French origin, its recipe was created by French restaurant-keeper Nicolas Appert who named it cotelettes de volaille. The Russian food historian William Pokhlebkin claimed that Chicken Kiev was invented in the Moscow Merchants' Club in the early 20th century and was renamed Chicken Kiev (kotleta po-kievski) in one of the Soviet restaurants in later years.
It is known however that originally Chicken Kiev was prepared from veal. It was Kiev (name unknown) restaurant-keeper that put the bone inside and rolled meet around butter. The meal had so big success that won fame to its inventor and still remains top popular order of those interested in Ukrainian cuisine.
Ingredients:
Preparation:
Wash and dry breasts, remove skin, place smooth side on cutting board, and pound to flatten to about 1 cm thickness. Prepare butter: combine the butter with minced dill, lemon juice and minced lemon peel, salt and pepper. Press garlic through the garlic press and mix in with the butter. Roll into sausage shape and put in a plastic bad in a freezer for 35 minutes. Then wrap the breasts around each piece of butter, creating packets. Dip in flour, shake off excess flour and pat flat in your hand, dip in beaten eggs and roll in breadcrumbs. Refrigerate in a freezer for 15 minutes. Fry in butter until golden brown. To make the original form, put chicken shoulder bone half inside while wrapping.
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