Chicken Kyiv — Breaded cutlet rolled around herb-garlic butter with a dramatic butter burst

An elegant, golden-crusted chicken breast concealing a pocket of melted herb-garlic butter that erupts when you cut into it. Ukraine's most famous culinary export bridges homestyle comfort and restaurant sophistication.

Instructions

1. Make the herb butter: Mix softened butter with garlic, parsley, dill, salt, and pepper. Shape into a log using plastic wrap. Freeze until firm, at least 30 minutes.
2. Pound the chicken: Place each breast between plastic wrap and pound to ¼-inch thickness with a meat mallet. Be careful not to tear the meat.
3. Fill and roll: Cut frozen butter log into 4 pieces. Place one piece on each breast. Fold sides over butter and roll up tightly, sealing completely. Chill 30 minutes.
4. Bread the rolls: Dredge each roll in flour, then beaten egg, then breadcrumbs, pressing to adhere.
5. Cook: Brown rolls in 1 inch of oil at 350°F for 2-3 minutes per side. Transfer to a 400°F oven and bake 15-20 minutes until internal temperature reaches 165°F.
6. Serve: Rest 3 minutes before serving. Warn diners about the hot butter burst when cutting.

Tips

• The butter must be frozen solid before wrapping to prevent leaking during cooking
• Double-breading (flour-egg-crumb-egg-crumb) creates an extra-secure seal
• Serve with mashed potatoes to catch the melted butter