Watch a step-by-step guide to making Chicken kyiv
Chicken kyiv is a specialty of Russian cuisine. It is a dish of stuffed poultry fillet also called poultry cutlet. A name derived from the French language which simply means chicken cutlet.
Watch Chef Yugal Kishore, Executive Chef at Reform Social and Grill, show you how to prepare Chicken kyiv and the accompanying accompaniments.
Preparation time: 2 hours
Cooking time: 45 minutes
1 pc or 170 g chicken fillet
30 g applewood smoked cheddar cheese
30g soft butter
7 g parsley, about 1 teaspoon
1 egg, room temperature
2.5 tablespoons plain flour
6.5 tablespoons panko breadcrumbs
1/2 teaspoon fresh thyme or half a sprig
4 garlic cloves, minced
3 shallots, chopped
10g butter, room temperature
Salt and pepper to taste
Microgreens to garnish
Marinating olive oil
For the mashed potatoes
2 potatoes, peeled and cut and sliced
30g kale, blanched
8g spring onion, chopped
30 ml cooking cream
Salt to taste
For the mushroom sauce
½ teaspoon of olive oil
1 tablespoon shallot, chopped
1 teaspoon garlic, minced
½ teaspoon of thyme
50 g mixed mushrooms, chopped (a mixture of portobello, oyster and button mushrooms)
80 ml chicken gravy, store bought
1 ½ teaspoons English mustard sauce, store bought
25 ml cooking cream
Salt and pepper to taste
For the side vegetables
4 bunches of broccoli, blanched
1/2 carrot, blanched
A knob of butter
Salt and pepper to taste
To prepare the filling – combine the chopped shallots, parsley, garlic, cheese and butter, a pinch of salt and whisk until thick creamy.
Once done, transfer the mixture to a piping bag, seal it and put it in the fridge.
Marinate the chicken: Slit the chicken starting in the center to create space for the filling. Place the chicken in a bowl and add the garlic, thyme, salt, pepper and olive oil. Rub them together so that the oil and marinade are well absorbed. Now let stand at room temperature for about 20 minutes. If it’s too hot, remember to put the chicken in the refrigerator.
After 20 minutes, take the piping bag out of the fridge, use a large nozzle and fill the chicken fillet with the butter mixture. Once filled, place the tenderloin in the freezer for 30 minutes to hold the filling together. Note: If you don’t have a piping bag handy, you can use a zipper bag to create a DIY one.
Meanwhile, prepare the mashed potatoes: Blanch the peeled potatoes in water with a tablespoon of salt for 15 to 20 minutes over medium-high heat. When done, strain the water and put the potatoes in a bowl. Add the salt, then using a potato masher or spatula, mash the potatoes.
Then add the cream and softened butter and mix well until smooth and pasty. Make sure there are no lumps left. Cook it in a saucepan for 6-7 minutes, and remember to stir continuously to break up any lumps. You can add cream and butter if you think the mashed potatoes are getting dry.
Next, add the blanched kale and chopped spring onions (the green part) and mix well. Keep it aside.
Coat the chicken: In a bowl, crack an egg. Then add salt and pepper and whisk.
In a plate, add the flour, salt and pepper and mix. Take another plate, add the breadcrumbs, season with salt and pepper and mix well.
After 30 minutes, take the chicken out of the freezer and make sure it’s relatively firm but not tough. First, roll the chicken in flour, dip it in beaten eggs (egg wash) and finish it by rolling it in breadcrumbs. Cover it well, dab on a layer of breadcrumbs if desired. When done, place the chicken in the freezer for another 30 minutes.
Meanwhile, prepare the mushroom sauce: Heat the olive oil in a saucepan, add the chopped shallots and garlic and sauté for a minute.
Then add the mushrooms and thyme and cook for another 3 minutes.
Add the brown chicken sauce followed by the mustard and cream, cook for the next 10 minutes and stir occasionally. Make sure the sauce doesn’t stick to the bottom of the pan as it gets thicker.
Season it with salt and pepper and keep the sauce aside.
Fried chicken: Heat a frying pan with cooking oil. Once the oil has reached the desired frying temperature, carefully slide the chicken fillet in. Fry each side for about 2-3 minutes until the crust becomes crispy. To cook the chicken kyiv further and get a golden crust, place it in the oven at 180°C for 20 minutes to cook it further.
To brown the vegetables: Blanch the broccoli and carrot for 1 minute over medium-high heat and set aside. Add the butter to a skillet, allow to melt, then quickly sauté the blanched broccoli and carrot for less than 15 seconds over medium-high heat. Turn off the heat and keep the vegetables aside.
To assemble: On a plate, place the mashed potatoes, then place the Chicken kyiv, followed by the sautéed broccoli and carrots and garnish with microgreens. In a creamer or bowl, pour the mushroom sauce and serve together.
Note: Be sure to reheat the mushroom sauce before serving.