Chicken cutlets Kiev style

meatballs on a plate
  • Preparation Time
    15 min
  • Cooking Time
    15 min
  • Servings

This recipe for Kiev meatballs can be traced back to a collection of recipes published in the Moscow Housewives Magazine in 1913-1914.

These were minced meatballs, but shaped like croquettes with a butter cube in the middle. Like the modern chicken Kiev cutlet, croquette was covered with eggs and breadcrumbs.



    Solis 1

    The butter (at room temperature) is mixed with salt, dill and pepper. Divide 6 finger-sized pieces and put them in the freezer to cool.

    Solis 2

    Cut each chicken fillet into 3 equal pieces. You get a little wet.

    Solis 3

    Sprinkle the chicken on both sides with salt and ground pepper to taste.

    Solis 4

    Cut a little into all the chicken pieces and place the butter pieces.

    Solis 5

    Then cover the chicken pieces completely with flour. Then dip in the egg and then in the bread crumbs.

    Solis 6

    Bake over medium heat, about 12 - 15 minutes.


    Meatballs are perfect to eat with mashed potatoes and fresh vegetable salad! Enjoy your meal!

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