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 Chicken Kiev cut open | |
| Alternative names | Chicken Kyiv, Côtelette de volaille, suprême de volaille à la Kiev |
|---|---|
| Course | Main |
| Place of origin | Russian Empire |
| Associated cuisine | Russian, Ukrainian |
| Serving temperature | Hot |
| Main ingredients | Chicken breast, (garlic) butter, herbs, eggs, bread crumbs |
Chicken Kiev, also known as chicken 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.[3][4] Since fillets are often referred to as suprêmes in professional cookery,[5] the dish is also called "suprême de volaille à la Kiev".[6][7] Stuffed chicken breast is generally known in Russian and Ukrainian cuisines as côtelette de volaille.[8][9][10] 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,[10][11] and in the English-speaking world.[12]
- ^ Butler (2022).
- ^ Demianyk (2022).
- ^ Volokh (1983), p. 320.
- ^ Cookery (1955), p. 442, 1145. Котлета по-киевски.
- ^ Escoffier (1907), p. 507. Chicken suprêmes with the humerus bone left attached are referred to as chicken cutlets.
- ^ Leto & Bode (2006), p. 130.
- ^ Cracknell & Kaufmann (2012), p. 452.
- ^ Alexandrova-Ignatieva (1909), p. 425.
- ^ Watt (2014), p. 99–100.
- ^ a b Strybel (2005), p. 303.
- ^ Miller-Yianni (2011), p. 64.
- ^ Cloake (2012).
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