Market Counter · Fried Cutlet
Kotleta Po-Kyivsky (Chicken Kyiv)
Photo: Giles Thomas @ Flickr / Wikimedia Commons · CC BY-SA 2.0
Cut into it too fast and it sprays hot butter across the table — the whole trick of the dish is a stick of cold herb butter hidden inside the chicken breast that turns molten in the fryer.
A boneless chicken breast is pounded thin, wrapped around a core of herb butter, breaded, and deep-fried until golden. Cafés serve it hot, and deli and kulinariya counters sell it ready-made or ready to fry.
Why it's made this way: Its exact origin is debated between Kyiv and earlier French and Russian cutlet traditions, but the dish became so associated with the city that its name stuck worldwide.
More from Ukraine
Part of World of Street Food — 3443 dishes from 118 countries.
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