The oval cutlet on the bone, made from pounded or minced chicken fillet wrapped around a piece of cold butter mixed with herbs, breaded, and deep-fried, is known by the Germans as the “Meat Princess,” by the Italians as “graceful meat,” and by the French as “airborne chicken.”
The original name of this popular dish is Chicken Kiev. It features a crispy crust and a juicy filling that oozes out when cut. While the classic Chicken Kiev is made from chicken fillet, you can easily prepare this delicacy at home in the oven or an air fryer.
Ingredients:
- chicken fillet – 2 pieces (or minced meat – 500 g);
- frozen butter (82% fat) – 80 g;
- chopped herbs (dill, parsley, green onions) – 2 tbsp;
- salt, pepper, paprika – to taste;
- flour – 50 g;
- breadcrumbs – 100 g;
- for the batter: 2 eggs and 2 tbsp milk or water.
What is Batter and Why is it Necessary?
The secret to that “armor-plated” crispy crust that keeps the butter inside lies in quality breading. For this, we use batter (from the French word liaison – connection). This is a mixture of beaten eggs with a small amount of liquid (milk, cream, or water) and a pinch of salt. The batter creates a reliable layer that binds the breadcrumbs together and prevents the juices from leaking out during frying. By the way, there are still debates about the main ingredient of this mixture: find out the to confidently use them in your culinary masterpieces.
How to Make Chicken Kiev: Step-by-Step Instructions
- Prepare the meat. Divide the chicken breast into large and small fillets, remove the tendons, and pound it through plastic wrap. If you’re making Chicken Kiev from minced meat, it’s important to know the to ensure the meat holds its shape around the butter.
- Filling. Mix the softened butter with the herbs, shape it into small logs, and place them in the freezer for 10–15 minutes. The butter must be firm!
- Shaping. Wrap the cold butter in the prepared fillet (or minced meat) in an oval shape. Make sure there are no holes.
- Double breading. This is a critical step: coat the cutlet in flour, then in the batter, followed by breadcrumbs, back in the batter, and finally in the breadcrumbs again.
- Cooking. Quickly fry in hot oil (about 5 minutes) until golden brown, then finish cooking in the oven (10–15 minutes at 180°C). Serve Chicken Kiev with mashed potatoes, green peas, or on toast (croutons).
Secrets of Juiciness: Tips from the Author
To ensure your “Meat Princess” turns out perfect, follow these tried-and-true tips:
- Freezing is key. The butter needs to be frozen twice: first separately with special additives (herbs), and then inside the formed cutlet (for 20 minutes before breading). This guarantees that the filling won’t leak out prematurely.
- The right air fryer. If you’re a fan of healthy eating, Chicken Kiev in an air fryer is your ideal choice. A “smart” convection oven creates juicy dishes with a crispy crust thanks to the circulation of hot air. This allows for cooking with almost no oil, significantly reducing the dish’s calorie count and aligning with healthy eating principles. If you’re just starting your journey to healthier habits, learn , so every meal is not only delicious but also maximally beneficial for your body.
- Temperature control. Don’t skip the initial frying before the oven – this “seals” the meat, keeping all the juices inside.
