Chicken Kiev

Chicken Kiev
Pieces of chicken Kiev in butter sauce spread on a plate
Chicken Kiev cut open
Alternative namesChicken Kyiv, Côtelette de volaille, suprême de volaille à la Kiev
CourseMain
Place of originRussian Empire
Associated cuisineRussian, Ukrainian
Serving temperatureHot
Main ingredientsChicken breast, (garlic) butter, herbs, eggs, bread crumbs

Chicken Kiev, also known as chicken Kyiv[1][2][3] and chicken à la Kyiv,[a] is a dish made of chicken fillet pounded and rolled around cold butter, then coated with egg and bread crumbs, and either fried or baked.[6][7] Since fillets are often referred to as suprêmes in professional cookery,[8] the dish is also called "suprême de volaille à la Kiev".[9][10] Stuffed chicken breast is generally known in Russian and Ukrainian cuisines as côtelette de volaille.[11][12][13] Though it has disputed origins, the dish is particularly popular in the post-Soviet states, as well as in several other countries of the former Eastern Bloc,[13][14] and in the English-speaking world.[15]

  1. ^ Butler, Sarah (4 March 2022). "Sainsbury's renames chicken kievs and pulls Russian-made vodka". The Guardian. ISSN 0261-3077. Retrieved 19 October 2024.
  2. ^ "No.1 Wild Garlic Chicken Kyiv with Jersey Butter | Waitrose & Partners". www.waitrose.com. Retrieved 19 October 2024.
  3. ^ "Morrisons Cook It Chicken Kyiv". groceries.morrisons.com. Retrieved 19 October 2024.
  4. ^ Butler (2022). sfnp error: multiple targets (2×): CITEREFButler2022 (help)
  5. ^ Demianyk (2022).
  6. ^ Volokh (1983), p. 320.
  7. ^ Cookery (1955), p. 442, 1145. Котлета по-киевски.
  8. ^ Escoffier (1907), p. 507. Chicken suprêmes with the humerus bone left attached are referred to as chicken cutlets.
  9. ^ Leto & Bode (2006), p. 130.
  10. ^ Cracknell & Kaufmann (2012), p. 452.
  11. ^ Alexandrova-Ignatieva (1909), p. 425.
  12. ^ Watt (2014), p. 99–100.
  13. ^ a b Strybel (2005), p. 303.
  14. ^ Miller-Yianni (2011), p. 64.
  15. ^ Cloake (2012).


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