Chicken Kiev in the oven

Cookinero 24 Nov 2022

Few cook Kiev cutlets in the oven, and in vain, because the benefits of this method of heat treatment are many times greater than those of frying. In general, this dish is truly elite: it has nothing to do with inexpressive meatballs, which, under such a loud name, are sometimes prescribed in the menu of canteens. Under the crispy crust of real Kiev cutlets, the most delicate center is hidden, which, during the heat treatment, is saturated with fragrant oil with herbs. But that's not all! As soon as you cut the cutlet, a hot oily "puddle" will flow onto the plate, which in no case should be ignored. Collect it with a piece of bread and eat it with pleasure, sincerely thanks to the unknown author of this truly magical dish.

How to cook Chicken Kiev in the oven

Step 1

Chicken Kiev in the oven

Cut the butter into cubes and leave for 30 minutes at room temperature. Wrap the bread in cling film and place in the freezer for 30 minutes.

Step 2

Chicken Kiev in the oven

Prepare fragrant butter for cutlets. Peel the shallot and chop as finely as possible. Separate the parsley and tarragon leaves from the stems and chop. Toss the oil with shallots, herbs, lemon juice, a partial teaspoon of salt, and pepper.

Step 3

Chicken Kiev in the oven

Shape the butter into a 7x7 cm square, wrap in plastic wrap and refrigerate for an hour. Remove the bread from the freezer and grate on a coarse grater. Toss bread crumbs with a pinch of salt and pepper.

Step 4

Chicken Kiev in the oven

Prepare chicken fillet for cutlets. Cut the fillet along the length, starting with the thin part, and open it with a “book”. Lay between two layers of film and beat to a thickness of 6 mm in the center and 3-4 mm around the perimeter. Season on both sides with salt and pepper.

Step 5

Chicken Kiev in the oven

Cut the chilled aromatic butter into 4 sticks. Lay the chicken fillet cut side up and place a stick of butter in the center of the bottom of the patty.

Step 6

Chicken Kiev in the oven

Close the oil first from the bottom, then from the sides and wrap it in a tight roll. Form all the Kiev cutlets in this way and place on a tray. Place in refrigerator for 1 hour.

Step 7

Chicken Kiev in the oven

Heat the oven to 180°C. Divide the flour, eggs, and breadcrumbs among three bowls. Season flour with salt and pepper. Season the eggs with mustard and beat lightly.

Step 8

Chicken Kiev in the oven

Roll the cutlet in flour, shake off the excess. Dip in egg, let excess drip off. Bread in breadcrumbs, pressing down for better grip. Place on a wire rack set over a baking sheet. Bread all cutlets in the same way.

Step 9

Chicken Kiev in the oven

Place a baking sheet with a wire rack in the oven and bake chicken Kiev for 40-45 minutes. Then leave the cutlets for 5 minutes to "rest" under the foil, then serve.

Chicken Kiev in the oven - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute dried herbs. Use about 1 teaspoon of each herb for every tablespoon of fresh herbs called for in the recipe. Keep in mind that dried herbs have a more concentrated flavor, so adjust accordingly.
Cooked Chicken Kiev is best enjoyed immediately, but you can store leftovers in an airtight container in the refrigerator for up to 2-3 days.
Yes, you can freeze uncooked Chicken Kiev. Place the breaded cutlets on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. Bake from frozen, adding about 10-15 minutes to the cooking time.
For the best results, reheat Chicken Kiev in the oven. Preheat the oven to 175°C (350°F), place the cutlets on a baking sheet, and bake for 15-20 minutes, or until heated through and the breading is crispy. You can also use an air fryer for a similar result.
Yes, you can substitute the breadcrumbs with panko breadcrumbs for a crispier coating or gluten-free breadcrumbs for a gluten-free option. Make sure to adjust seasoning if needed.
Chicken Kiev pairs well with a variety of sides, such as mashed potatoes, roasted vegetables (asparagus, green beans, or carrots), rice pilaf, or a simple salad.
Unsalted butter is recommended for the herb butter so you can control the saltiness of the dish. If you only have salted butter, omit the partial teaspoon of salt in step 2 and season to taste after mixing the butter.
Yes, you can prepare the Chicken Kiev up to the point of baking (step 8) and keep them refrigerated for a few hours. This allows the flavors to meld and the cutlets to firm up, which can help prevent butter leakage during baking. If refrigerating for longer than a few hours, consider freezing them as described above.

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