The history of the legendary cutlet in Kyiv: secrets and recipe

The famous Kyiv cutlet is known not only in Ukraine but also far beyond its borders. Despite the fact that it is served in almost every cafe or restaurant, this dish is also cooked by all housewives in their kitchens. A timeless classic, this flavorful and juicy cutlet will please even the most demanding gourmets.

The FoodOboz editorial team will tell you the story of the origin of the Kyiv cutlet and share the recipe from the chef.

The history of the origin of Kyiv cutlet

There are several stories about the origin of the famous cutlet. It is believed that initially, cooks came up with the idea of leaving a bone in the cutlet, "putting" a special shell on it. It made it more convenient to eat.

For the first time, the Kyiv cutlet was cooked in Kyiv during the reign of Hetman Skoropadsky back in 1917. His officers were supposedly fed this dish. But for some reason, it did not gain much popularity at the time.

Later, the cutlet was cooked again in honor of the arrival of a Ukrainian delegation from France, where a number of important strategic agreements were signed. A gala reception was held, where the main dish was a chicken cutlet stuffed with butter. The top management liked it so much that it soon appeared on the menu of one of the famous restaurants of that time.

And by the end of the 60s of the last century, the cutlet had received a "new life" and finally took root among the people. It was distributed in all catering establishments and in home recipes of housewives.

To make Kyiv cutlets according to Nadia Fedlesh's recipe, you will need the following ingredients:

• Butter - 140 g
• Chicken - 1 kg
• Breadcrumbs - 200-250 g
• Eggs - 2 pcs
• Vegetable oil - 300 ml
• Flour - 60 g
• Milk - 100 ml
• Parsley, salt - to taste

Method of preparation:

1. Cut the chicken in such a way as to obtain two breast fillets with a shoulder bone on the leg. Remove the skin. Cut the fillet lengthwise from the middle on both sides. Carefully beat off the fillets.
2. Mix chopped parsley, salt, and oil in a bowl. Mix well.
3. Wrap the filling in the fillet and put it in the freezer for 20 minutes.
4. Combine eggs and milk in a bowl. Dredge the cutlet in flour, then in the egg-milk mixture, then in breadcrumbs. Repeat the same steps again.
5. Fry the patties in a frying pan or deep fryer, and then cook them in the oven for another 10 minutes.