Chicken Kyiv with Parsley Butter

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Chicken Kyiv with Parsley Butter is breaded chicken fillets wrapped around parsley butter and finished in the oven. This English recipe is based on the original article, “Котлета по киевски классический рецепт,” and keeps its main ingredients and cooking sequence. Read the ingredient list first, then prepare the equipment and work through the steps in order. Seal the fillets carefully so the butter stays inside while frying. Serve with mashed potatoes and a crisp salad. The indicated times are practical estimates: the size of your pan or appliance, the thickness of the ingredients and any resting or cooling period can change when the dish is ready. Use the doneness cue in the instructions and follow the storage note if you have leftovers.

Recipe card

Chicken Kyiv with Parsley Butter

Breaded chicken fillets wrapped around parsley butter and finished in the oven.

Prep 35 minCook 20 minTotal 55 minYield 2 large portions

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Mixing bowl, measuring tools and suitable cooking equipment

Ingredients

Main ingredients

2 large chicken breast fillets 100 g butter 2 tbsp chopped parsley to taste salt to taste black pepper 100 g breadcrumbs 2 tbsp flour 2 eggs 500 ml vegetable oil for frying

Instructions

1. Chill herb butter

   Mix butter with parsley, salt and pepper; shape into a log and chill in the freezer at least 20 minutes.

2. Fill chicken

   Butterfly the two chicken fillets, gently flatten without tearing, and divide the cold herb butter between them. Fold and seal firmly.

3. Double bread

   Coat in flour, beaten egg and breadcrumbs; repeat the egg and breadcrumbs for a firm coating.

4. Cook through

   Fry carefully in 170–180°C oil until golden, about 3–4 minutes, then finish in a 180°C oven, about 15 minutes. Check each fillet reaches 74°C (165°F) in its thickest part with a thermometer. Remove any toothpicks or string.

5. Rest

   Let stand 5 minutes before cutting.

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How to tell when it is ready

Let stand 5 minutes before cutting.

Tips

• Seal the fillets carefully so the butter stays inside while frying.
• Measure the ingredients before starting.
• Follow the texture and doneness cues in the method; appliance settings and ingredient size vary.
• Review the ingredient options before making substitutions.

Troubleshooting

• Seal the fillets carefully so the butter stays inside while frying.
• Check the measured ingredients and cooking cue if the texture differs from the recipe.

Serving suggestions

• Serve with mashed potatoes and a crisp salad.
• Serve at the temperature stated in the final step.
• Store any leftovers using the storage directions below.

Storage

Refrigerate cooked chicken within 2 hours and use within 3–4 days.

Food safety

Use a food thermometer to confirm the chicken reaches 74°C (165°F).

Chicken Kyiv is ready to serve when the final cooking and cooling cues have been met.