Kotleta po-Kyivsky (Котлета по-киевски) — Classic Chicken Kyiv

• 140 gUnsalted butter (softened for mixing, then shaped and frozen)
• 12 gFresh parsley (finely minced)
• 6 gGarlic (finely grated)
• 2 tspLemon zest (finely grated (about 1 lemon))
• 0.5 tspFine sea salt (for the butter core)
• 0.25 tspBlack pepper (freshly ground, for the butter core)
• 4Chicken breasts (boneless, skinless, 180–220 g each; trimmed)
• 120 gAll-purpose flour (for dredging)
• 3Large eggs (beaten until smooth)
• 180 gDry breadcrumbs (fine, dry; for a tight, classic crust)
• 750 mlNeutral oil (for frying; sunflower, canola, or grapeseed)

Instructions

1. 1

   Make the butter core: In a bowl, mash butter with parsley, garlic, lemon zest, salt, and pepper for 1–2 minutes until evenly mixed. Divide into 4 portions (about 35 g each). Shape each into a compact log about 6 cm long, wrap tightly, and freeze 45–60 minutes until very firm.

2. 2

   Prepare the chicken: Place each breast between two sheets of plastic wrap. Using the flat side of a mallet, pound from the center outward to an even 6–7 mm thickness, keeping edges intact. Season both sides with the measured salt and pepper, then chill 10 minutes to help it stay firm.

3. 3

   Wrap and seal: Place one frozen butter log near the lower third of a breast. Fold the sides over the butter, then roll up tightly into a neat cylinder. Press seams closed and smooth the surface so no butter is exposed. Repeat, then refrigerate the rolls 15 minutes to set the shape.

4. 4

   Set up breading: Arrange three shallow dishes—flour, beaten eggs, and breadcrumbs. Working with one roll at a time, coat in flour and tap off excess. Dip in egg, letting excess drip for 5 seconds, then coat fully in breadcrumbs, pressing firmly to eliminate gaps.

5. 5

   Double-bread for insurance: Dip the breaded roll back into egg, then coat again in breadcrumbs, pressing to create a tight shell. Place on a tray and refrigerate 20–30 minutes. This chilling step helps the crust adhere and reduces butter leakage during frying.

6. 6

   Fry: In a deep pot, heat neutral oil to 170°C (340°F). Fry 2 pieces at a time for 5–6 minutes, turning gently, until deep golden. Maintain temperature between 165–175°C. Transfer to a rack and rest 3 minutes; the carryover heat finishes warming the butter core.

7. 7

   Serve safely and dramatically: Let each cutlet rest 2 more minutes, then slice on a slight diagonal with a sharp knife. The butter should flow into the crust and onto the plate. Serve immediately while crisp, and keep the remaining cutlets warm on a rack in a 95°C (200°F) oven up to 15 minutes.