Pan-Fried Chicken Kiev with Herb Butter
Crispy breaded chicken breasts stuffed with garlic herb butter, pan-fried until golden. Halved breasts create thin cutlets that fry quickly while keeping the butter filling intact. Finished with fresh parsley and lemon juice for brightness.
Ingredients
- 3 large chicken breasts, 12 oz each
- 2 eggs, beaten
- ½ cup flour
- 2 cups Panko bread crumbs
- salt, to taste(optional)
- black pepper, to taste(optional)
- extra light olive oil or canola oil, for sauteing(optional)vegetable oil1:1neutral_oil
flavorless alternative
- 6 Tbsp unsalted butter, room temperature
- 1 large garlic clove, minced
- 1 Tbsp lemon juice, plus more to drizzle
- 2 Tbsp fresh parsley, chopped
- ½ tsp salt, sea salt
- ½ tsp black pepper, freshly ground
Instructions
- 1
Mash Kiev butter ingredients together in a medium bowl with a fork until lemon juice is incorporated, about 2 minutes.
- 2
Using a sharp slim knife, cut chicken breasts in half lengthwise keeping both halves equal in size and thickness.
- 3
Carefully cut a pocket into the side of each chicken breast as deep and wide as possible without cutting through, about 2 inches by 3 inches.
- 4
Stuff each chicken breast with 1 Tbsp Kiev butter, close the pocket, and push over the top to disperse butter. Pinch the opening to seal.
- 5
Season both sides of chicken with salt and pepper.
- 6
Dredge chicken in flour, dust off excess, dip in beaten egg with good coverage, let excess drip off, then dip into bread crumbs. Transfer to a platter.
- 7
Add 1/3 inch of oil to a large deep skillet and place over medium heat.
- 8
Once oil is hot, a bread crumb should sizzle when added to the pan. Add chicken in a single layer and fry until golden brown, 4 minutes per side.
- 9
Repeat with second batch.
- 10
Season hot fried chicken with a sprinkle of salt, garnish with fresh parsley, and squeeze lemon wedges over the top. Serve immediately.
Tips
A bread crumb should sizzle immediately when added to hot oil to indicate proper frying temperature.
Be careful of the first spurt of hot butter when cutting into the finished chicken.
Keep butter at room temperature for easier mashing and incorporation of other ingredients.
Good to Know
Refrigerate cooked chicken in an airtight container up to 3 days. Do not freeze after cooking due to texture changes.
Prepare Kiev butter mixture up to 1 day ahead. Stuff and bread chicken up to 4 hours ahead, refrigerate on a platter uncovered.
Serve immediately while hot with lemon wedges on the side. Pairs well with mashed potatoes, roasted vegetables, or a simple green salad.
Common Mistakes
Do not cut completely through the chicken breast when making the pocket to avoid butter leaking during cooking.
Do not skip the bread crumb sizzle test to avoid frying at incorrect temperature.
Do not leave the pocket open unsealed to prevent butter from leaking out during frying.