How Kiev Cutlets Came to Be: The Correct Recipe

These are juicy and flavorful cutlets that must contain a piece of butter inside.

Like many other dishes, they have their own history of origin, which dates back to the 19th century.

Chicken Kiev was originally called "Dutch cutlets" because Dutch chef Felix Lemaire was the first to come up with the idea of adding butter to the center of the cutlet.

But after the 1917 revolution, the Slavyanka restaurant renamed the dish "Kiev cutlets", referring to the capital of Ukraine.

Since then, this recipe has become one of the most popular and beloved not only among Ukrainians, but also abroad.

History of the origin of the dish

Chicken Kiev is one of the most famous dishes of Ukrainian cuisine, which is popular all over the world. The history of this dish is not entirely clear, but there are several versions.

One version says that the first Kiev cutlets were prepared in the Kiev restaurant at the end of the 19th century.

They were invented by a restaurant chef who wanted to create a new and original dish for his customers. As the legends say, he accidentally found a way to bake a whole piece of butter inside each cutlet, thus giving them a unique aroma and juiciness.

Another version says that Kiev cutlets were created in the 18th-19th centuries by the Cossacks in Ukraine. They used meat from various animals (chicken, pork or beef), wrapped it in butter and baked it until golden brown.

Regardless of how chicken Kiev appeared, this dish has become a symbol of Ukrainian cuisine and is extremely popular all over the world.

Chicken Kiev recipe

Despite their name, these cutlets have nothing to do with the city of Kyiv, but were invented in the restaurant "Moscow" in Moscow at the end of the 19th century.

The recipe for chicken Kiev is quite simple. The filling consists of butter and herbs (usually parsley or dill), which are wrapped in a piece of meat (usually chicken breast), says Yulia Arkhipova .

After this, the meat is wrapped in egg and breadcrumbs and fried in a frying pan until golden brown.

However, to get real Kiev cutlets, you need to pay special attention to the process of preparing the filling. The butter should be at room temperature and well mixed with herbs to create a uniform texture. The piece of meat should be beaten well so that it becomes thinner and better soaked with the filling.

Ready Kiev cutlets are served with herbs and lemon wedges. You can also serve them with mashed potatoes or a vegetable garnish.

The popularity of Kiev cutlets in world cuisine

Today, chicken Kiev can be found in restaurants and cafes around the world. Many chefs have adapted this recipe to their cuisine, adding different ingredients or changing the cooking method.

Originally, chicken Kiev was made from whole chicken fillets, coated in butter and then deep-fried. Today, some chefs prefer to use a lighter ingredient, such as turkey or veal.

Although the recipe for chicken Kiev can be changed, the original recipe remains popular and loved by many. This dish is not only delicious, but also rich in historical events and the culture of Ukraine.

Variations of the dish in different countries

Initially, these cutlets were prepared in a completely different way than we are used to seeing today. Different countries around the world have their own variations of this dish.

In Russia and Belarus, chicken Kiev is prepared without any filling, but with onion skins added for flavor. In Poland, there is a version of this dish called "szaszyki po kijowsku", which are cooked on skewers with layers of meat, mushrooms, and feta cheese.

In the United States and Canada, chicken Kiev became popular thanks to immigrants from Ukraine and Russia. There, they are often served with sauce or fried onions. In Europe, "chicken rolls" have become popular, which are similar to chicken Kiev.

Despite the various variations, Kiev cutlets remain an indispensable dish of Ukrainian cuisine and are very popular all over the world.

Tips for Cooking and Serving Chicken Kiev

To make chicken Kiev, you need to beat the chicken breast thoroughly to a thickness of about 1 cm and cut it into portions. Then each piece needs to be wrapped in a layer of butter and green parsley or dill, and then dipped in egg and breadcrumbs.

For better serving, you can additionally decorate the dish with fresh herbs or citrus slices. Chicken Kiev goes well with any side dishes: from fried potatoes to rice or grilled vegetables.

Important nuance: to make the cutlets juicy and appetizing, when frying you need to use a sufficient amount of oil and not overcook the dish. When cooked correctly, Kiev cutlets will become a real highlight of any lunch or dinner.

Previously, we talked about what foods you should not eat in the evening to ensure sound sleep .