Chicken Kyiv is a popular dish in Ukrainian cuisine. It consists of a chicken breast filled with herb butter and then breaded and fried until crispy. Here is a recipe for making Kyiv coat:
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups plain breadcrumbs
- Vegetable oil, for frying
Instructions:
- Using a meat mallet or rolling pin, pound the chicken breasts between sheets of plastic wrap until they are an even thickness, about 1/4 inch.
- In a small bowl, combine the butter, garlic, parsley, dill, salt, and pepper. Mix well.
- Divide the herb butter into four equal portions. Form each portion into a log and place it in the center of each chicken breast.
- Fold the sides of the chicken over the butter log and roll up tightly, tucking in the ends to seal. Use toothpicks to secure the chicken if necessary. Chill the chicken for at least 30 minutes or up to 1 hour.
- Place the flour, eggs, and breadcrumbs in three separate shallow bowls. Season the flour and breadcrumbs with salt and pepper.
- Dredge each chicken breast in the flour, shaking off any excess. Dip in the beaten eggs, then coat in the breadcrumbs, pressing to adhere.
- Heat about 1 inch of vegetable oil in a large skillet over medium heat. When the oil is hot, add the chicken breasts, in batches if necessary, and cook until golden brown and cooked through, about 4-5 minutes per side.
- Drain the chicken on paper towels and remove the toothpicks if used.
Serve the Kyiv coat hot with a side of your choice. Enjoy!
Note: To make sure the chicken is cooked through, you can check with a meat thermometer. The internal temperature should read 165°F (74°C).
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