Kotlety po-kievski — Easy Ground Chicken Kiev Recipe

Welcome to a delightful twist on a world-renowned classic! Chicken Kiev, or Kotlety po-kievski, is a dish celebrated for its elegant presentation and surprising molten butter center. Traditionally made by pounding a whole chicken fillet and wrapping it around chilled herb butter, it can be quite a culinary challenge. But what if you could enjoy that same incredible flavor with half the effort? This recipe introduces a brilliant shortcut: using ground chicken. It makes the process much simpler and more approachable for a weeknight dinner, without sacrificing the juicy, buttery goodness that makes this dish so beloved. Let's dive into this easy version of a culinary legend!

Ground Chicken Kiev — an easy recipe

Cooking: 45 minutes

Quantity: 5 Servings

Per serving

Calories: 336 kcal

Proteins: 29 g

Fats: 20 g

Carbohydrates: 10 g

Ingredients for Ground Chicken Kiev

• 650 g ground chicken
• 50 g parsley
• 50 g butter
• 1 large egg
• 3-4 tablespoons all-purpose flour
• 3-4 tablespoons breadcrumbs
• salt, pepper, toplenoe maslo (ghee or clarified butter)
• 50 g green onions for serving
• new potatoes for a side dish

How to Make Ground Chicken Kiev

Place the chilled ground chicken fillet in a bowl, season with salt and freshly ground pepper to taste. Mix the ground meat thoroughly, preferably by hand, like kneading dough. Then, refrigerate for 15 minutes.

Thoroughly mix the ground meat, preferably by hand, like dough. Chill the mixture in the refrigerator for 15 minutes

On a cutting board, roll out a sheet of plastic wrap and cut a piece to size. Place the chilled, seasoned ground meat for the kotlety po-kievski (a popular dish of breaded chicken stuffed with butter, also known as Chicken Kiev) on the plastic wrap, and form an oval patty about a centimeter thick. You will need 150 grams of ground meat per serving.

Forming an oval patty from the ground meat on plastic wrap

Mash the room temperature butter with finely chopped parsley and add a pinch of salt. If desired, you can add a clove of garlic passed through a garlic press.

Divide the herbed butter into 5 equal parts and form small cylinders. Place a butter cylinder in the center of the ground meat patty.

Placing a cylinder of butter in the center of the patty

Carefully roll up the thick, oval Chicken Kiev cutlets with the piece of butter inside. The plastic wrap is very helpful for this, but you can also shape them with wet hands to get a smooth finish.

Carefully rolling thick oval cutlets with a piece of butter inside

Next, dredge the Chicken Kiev cutlets in all-purpose flour. Coat them thoroughly, ensuring there are no bare spots.

Dredging the Chicken Kiev cutlets in wheat flour

Whisk a raw chicken egg with a fork. Dip the cutlets first into the beaten egg, then coat them in breadcrumbs, then back into the egg, and finally in the breadcrumbs again. This will create a fairly thick breading crust.

At this stage, it’s important to refrigerate the prepared cutlets for 15 minutes.

Dipping the cutlets first in beaten egg, then coating in breadcrumbs, then in egg again, and in breadcrumbs again

Heat toplenoe maslo (ghee or clarified butter) in a frying pan. Place the cutlets in the hot pan and fry until golden brown on both sides. Cut the green onion stalks in half lengthwise and fry them alongside the cutlets in the pan.

Frying the cutlets until golden brown on both sides

For a side dish, boil new potatoes, then cut the tubers in half and pan-fry them in heated clarified butter until golden. Sprinkle with dill and salt.

For the side dish, boil new potatoes, then pan-fry them in heated clarified butter

To serve, place a Ground Chicken Kiev cutlet on a plate, top with the fried green onion, and arrange the fried potatoes and some fresh vegetables on the side.

Ground Chicken Kiev is ready!