Chicken Kyiv
Котлета по-київськи
- Country
- Ukraine
- Region
- Not specified
- Recipes
- 2 Recipes
Dish information
Chicken Kyiv, or 'Kotleta po-Kyivsky' (Kyiv-style cutlet) in Ukrainian, is a culinary classic renowned globally for its delectable combination of tender chicken, herbed butter, and crispy breading. While its name strongly links it to the Ukrainian capital, the precise origin of Chicken Kyiv is a subject of much debate and intrigue, with several theories spanning different countries and eras. One popular theory suggests its roots might be in French haute cuisine, specifically a dish called 'cotelettes de volaille,' which involved pounded chicken filled with butter. This dish may have been brought to Russia by French chefs in the 18th or 19th century and later adapted. Another theory attributes its creation to a chef in a Moscow restaurant in the early 20th century, where it was originally called 'Novomikhailovsky cutlet.' However, a persistent Ukrainian narrative claims the dish was perfected or popularized in Kyiv, particularly at the Continental Hotel in the mid-20th century, where it gained its iconic name. Regardless of its exact birthplace, Chicken Kyiv became immensely popular in the Soviet Union and then internationally. It typically consists of a boneless chicken breast, pounded flat, wrapped around a piece of chilled, seasoned butter (often mixed with garlic and herbs like dill or parsley), then breaded and deep-fried or baked until golden brown and succulent. The key to its appeal is the burst of melted, flavorful butter that flows out when the cutlet is sliced. This dramatic effect made it a sophisticated and sought-after dish. Historically, it was considered a luxury item, served in fine dining establishments, and became a symbol of Soviet culinary prowess abroad. Today, Chicken Kyiv remains a cherished dish in Ukraine and a beloved international classic, a testament to culinary fusion and enduring appeal. Its place in modern Ukrainian culture is undeniable, serving as a proud representative of the nation's gastronomic offerings.
Timeline
Similar butter-filled meat cutlets appear in French cuisine, possibly inspiring later versions.
A recipe for a 'Kyiv-style cutlet' appears in a Russian cookbook, though not definitively the modern Chicken Kyiv.
The dish gains significant popularity in Kyiv, reportedly perfected at the Continental Hotel.
Chicken Kyiv becomes a staple on menus of upscale restaurants across the Soviet Union and begins to appear internationally.
Chicken Kyiv is widely exported as a convenience food, gaining global recognition.
