Entree: Ukraine – Odesa & Black Sea – Котлети по-київськи ➤ Kotlety po-kyivsky (Breaded chicken breast roulade filled with herb-garlic butter)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Additional 5 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 6 tbsp (85 g) unsalted butter, softened
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1 small garlic clove, minced
- 1/4 tsp (1 g) salt for butter
- 1/8 tsp (0.5 g) ground black pepper for butter
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs, beaten (approx. 3 1/2 oz (100 g))
- 1 1/2 cups (150 g) fine dry breadcrumbs
- 1/2 tsp (3 g) salt for chicken
- 1/4 tsp (0.5 g) ground black pepper for chicken
- 1/2 cup (120 ml) vegetable oil for shallow frying, plus more as needed
- 1 lemon, cut into wedges for serving
- Fresh parsley leaves for garnish

Show original ingredient measurements

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 6 tbsp (85 g) unsalted butter, softened
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1 small garlic clove, minced
- 1/4 tsp (1 g) salt for butter
- 1/8 tsp (0.5 g) ground black pepper for butter
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs, beaten (approx. 100 g)
- 1 1/2 cups (150 g) fine dry breadcrumbs
- 1/2 tsp (3 g) salt for chicken
- 1/4 tsp (0.5 g) ground black pepper for chicken
- 1/2 cup (120 ml) vegetable oil for shallow frying, plus more as needed
- 1 lemon, cut into wedges for serving
- Fresh parsley leaves for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the herb butter: in a bowl, combine softened butter, chopped parsley, minced garlic, 1/4 tsp (1.25 ml) salt, and 1/8 tsp (0.625 ml) pepper. Shape into a log about 1 inch (2.5 cm) in diameter, wrap tightly in plastic, and chill in the refrigerator until firm, at least 1 hour (or freeze 15–20 minutes to speed up).
2. Prepare the chicken: lay each breast on a cutting board and butterfly by slicing horizontally almost through, then open and cover with plastic wrap. Pound gently with a meat mallet to an even thickness of about 1/4 inch (6 mm).
3. Portion the butter: remove chilled butter and cut into four equal pieces. Place one butter piece near the edge of each flattened breast and roll tightly, tucking in sides to fully enclose the butter and forming an even cylinder. Press seams to seal.
4. Set up breading station: place flour in one shallow dish, beaten eggs in a second, and breadcrumbs in a third. Season the chicken rolls with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) pepper, then dredge each roll in flour, dip in egg, and coat thoroughly with breadcrumbs, pressing to adhere.
5. Chill to firm: place breaded rolls on a tray and chill in the refrigerator for 30 minutes (or freeze 10–15 minutes) to help hold their shape and prevent butter leakage during frying.
6. Cook: heat vegetable oil in a large skillet over medium heat until shimmering. Add the rolls seam-side down and brown evenly, turning carefully, about 3–4 minutes per side until golden brown on all sides.
7. Finish in oven: transfer the browned kotlety to a baking dish and bake in a preheated 350°F (175°C) oven for 12–15 minutes, until internal temperature reaches 165°F (74°C) and butter inside is fully melted.
8. Rest and serve: let rest 5 minutes, slice in half to display the melted herb butter, garnish with parsley, and serve with lemon wedges.

1. Make the herb butter: in a bowl, combine softened butter, chopped parsley, minced garlic, 1/4 tsp salt, and 1/8 tsp pepper. Shape into a log about 1 inch (2.5 cm) in diameter, wrap tightly in plastic, and chill in the refrigerator until firm, at least 1 hour (or freeze 15–20 minutes to speed up).
2. Prepare the chicken: lay each breast on a cutting board and butterfly by slicing horizontally almost through, then open and cover with plastic wrap. Pound gently with a meat mallet to an even thickness of about 1/4 inch (6 mm).
3. Portion the butter: remove chilled butter and cut into four equal pieces. Place one butter piece near the edge of each flattened breast and roll tightly, tucking in sides to fully enclose the butter and forming an even cylinder. Press seams to seal.
4. Set up breading station: place flour in one shallow dish, beaten eggs in a second, and breadcrumbs in a third. Season the chicken rolls with 1/2 tsp salt and 1/4 tsp pepper, then dredge each roll in flour, dip in egg, and coat thoroughly with breadcrumbs, pressing to adhere.
5. Chill to firm: place breaded rolls on a tray and chill in the refrigerator for 30 minutes (or freeze 10–15 minutes) to help hold their shape and prevent butter leakage during frying.
6. Cook: heat vegetable oil in a large skillet over medium heat until shimmering. Add the rolls seam-side down and brown evenly, turning carefully, about 3–4 minutes per side until golden brown on all sides.
7. Finish in oven: transfer the browned kotlety to a baking dish and bake in a preheated 350°F (175°C) oven for 12–15 minutes, until internal temperature reaches 165°F (74°C) and butter inside is fully melted.
8. Rest and serve: let rest 5 minutes, slice in half to display the melted herb butter, garnish with parsley, and serve with lemon wedges.