Kiev cutlet
A Chicken Kiev ( Ukrainian котлета по-київськи , Russian котлета по-киевски ; also cutlet Kiev or chicken Kiev ) is a chicken dish of Russian and Ukrainian cuisine.
To prepare the chops, a whole, skinned breast fillet from the chicken or a poulard is used . First, the fillet is halved lengthways and pounded flat. Next, the meat is stuffed with chilled butter or a mixture of herbs. Then bread the cutlets with egg and breadcrumbs and put them in the cold so that the meat and the filling set before cooking. Finally, the Kiev chops are prepared by deep-frying them in hot fat for a few minutes. Instead of preparing them in the deep fryer , you can fry the chops briefly and then bake them in the oven. Very often a breast bone is left on the meat when preparing the cutlet so that the finished cutlet can be eaten with the fingers.
The invention of the Kiev chops is attributed to the chefs of a St. Petersburg noble restaurant in the Grand Hotel Europe . This restaurant existed from 1910 until shortly before the October Revolution of 1917 and had the New Mikhailov Chops (Russian Ново-михайловские котлеты ) on the menu, which might owe its name to the nearby Michael Palace . The current name of the dish did not establish itself until after 1947, when the chops were offered under this name in a Kiev restaurant. Kiev chops are now standard in Russian restaurants.
Sometimes Kiev chops are confused with Pozharsky chops . The latter is also a Russian chicken dish, but these chops are typically made from minced meat.