Chicken Kiev

A cutlet Kiev (Ukrainian Котлета по - київськи, Russian Котлета по - киевски, also chop chicken Kiev or Kyiv ) is a chicken dish of Russian and Ukrainian cuisine.

To prepare the chops to use in each case a whole, skinned breast of chicken or a Poulard. First, the fillet is halved lengthwise and gently knocked. Next, the meat will be provided with filling of chilled butter or a mixture of herbs. Thereafter, breaded cutlets with egg and breadcrumbs and makes them cold, so the meat and the stuffing before cooking to solidify. Finally, the Kiev cutlets are prepared by being deep fried for a few minutes in hot fat. Instead of cooking in the deep fryer, you can also fry the chops briefly and then bake them in the oven. Very often, a breast bone is left of the flesh, so that the finished chop can eat with their fingers in the preparation of the chops.

The invention of the Kiev cutlets is attributed to the cooks of St. Petersburg fancy restaurants at the Grand Hotel Europe. This restaurant existed from 1910 until shortly before the October Revolution of 1917 and the New Mikhailov chops had (Russian Ново - михайловские котлеты ) on the menu, possibly the nearby Michael Palace owed ​​their name. The current name of the court sat until 1947, when the chops were offered in a Kiev restaurant under that name. Meanwhile include Kiev cutlets in the standard offer of Russian restaurants.

Sometimes Kiev cutlets with Pozharsky cutlets are confused. The latter also is a Russian chicken dish, but these chops are typically prepared from minced meat.