Elegance on a plate: The enduring appeal of chicken Kiev

Chicken Kiev has its roots in 18th-century Russia, but its French name has become much more popular. However, it's the taste that matters, not the name, which is why this dish remains popular today. I revisit the recipe for these cutlets consistently.

The name de volaille, which in French means "from poultry," is widely used in many countries. It indicates the type of meat needed to prepare this dish. Besides it, only a few ingredients are necessary. The key to success lies in high-quality butter and aromatic herbs. The chicken breast fillets should be pounded into thin sheets, stuffed with butter and herbs, and then rolled up. They are coated in a crispy breadcrumb crust and fried to a golden colour.

The cutlets look elegant on the plate, which is why they are often served at family celebrations. However, the best part of these cutlets reveals itself only after cutting into them. It's the melted butter which adds flavour and ensures the juiciness of the poultry meat. When you add aromatic herbs to it, the combination is exquisite.

The cutlets should be stuffed with herb butter. How do you prepare it? Add 2 cloves of garlic, finely chopped dill or parsley, salt, and pepper to softened butter. Mix everything well and shape it into a block. Wrap it in foil and place it in the fridge. The butter for the cutlets, whether with additives or not, should be well chilled. It's best to take it out of the refrigerator just before use. This way, it retains the right consistency inside the cutlet while frying. Upon cutting, it will melt and ooze out, adding unique flavour to the dish.

Ingredients:

• a stick of butter,
• approximately 900 grams of chicken breast fillets,
• salt and pepper to taste,
• a few sprigs of dill or parsley,
• 2 cloves of garlic (optional),
• 3 eggs,
• breadcrumbs for coating,
• flour for coating,
• oil for frying.

Preparation method:

1. Wash, dry, and cut each chicken fillet into three parts.
2. Pound the meat and season with salt and pepper. Then place it in the refrigerator for a few hours to absorb the flavour.
3. Divide the butter into 9 equal parts, and finely chop the herbs.
4. Place a piece of butter on the fillets, sprinkle with herbs, and then roll them up.
5. Coat the cutlets in flour, egg, breadcrumbs, and fry in heated oil.
6. They should be fried on each side until the crust is golden. In the end, it will be good to drain excess oil on a paper towel.