Traditionally Chicken Kiev were made using the Maryland cut - breast and first wing joint.
Chicken Kiev in this instance is a breast of chicken, filleted to create a pocket into which is placed 1-2 cloves finely chopped garlic, approx 30g butter, coated in cornflour, dipped in egg wash, then rolled in breadcrumbs and pan fried. They are seriously delicious!


  • 2 Chicken breasts, skin removed, boned, tenderloin removed and excess fat removed.

  • 4 cloves garlic, finely chopped (or more if you really are into garlic and they are large breasts)

  • refrigerated butter - allow approx 30g/3tblsp per breast (I cut off a 1cm slice from a 500g block of butter and cut it into 5 sticks

  • 5 Tblsp cornflour

  • 2 whole eggs

  • 3 cups breadcrumbs - cornflake crumbs. However my new love is Panko (Japanese breadcrumbs, which are coarser in texture and absorb less oil during frying, but yield an incredibly crunchy coating. If using Panko, allow 4 cups just to be sure - really, just judge by eye how much breadcrumbs you'll need to coat each breast)

  • extra virgin olive oil

  • salt and pepper


  • 1.

    Place the chicken breast on a board with the thickest edge to your right (or left, if you're left handed) and the thinest end closest to you.

  • 2.

    Using a sharp filleting knife, cut into the topmost (thickest) section and cut the breast - as though 'butterflying' it - being careful NOT to cut through to the back, or cut holes/punctures into the upper or lower breast fillet. Slicing carefully in a downward motion to the thinest point (closest to you).

  • 3.

    Once you get the hang of it, you can actually cut a 'pocket' in the breast, without creating a butterflied breast.

  • 4.

    At first it's easier just to butterfly the breast. Using the back of a heavy knife, pound one edge without breaking the meat fibres.

  • 5.

    Smear the inside of the pocket/butterfly with finely chopped garlic, sprinkle on some salt & pepper, then add the baton of butter.

  • 6.

    Roll thickest edge in to envelope the butter/garlic.

  • 7.

    Wrap pounded edge over to create a breast parcel.

  • 8.

    Place cornflour on a board (or use a disposable large freezer bag, makes for easy clean up!) and dredge the kievs in the flour. Smear a little cornflour in the seam where the chicken is joined.

  • 9.

    Crack eggs into a shallow bowl & beat eggs lightly, then coat each breast parcel liberally.

  • 10.

    Put breadcrumbs (or Panko) onto a board/plastic bag and carefully dredge the kievs until they are completely covered.

  • 11.

    Refrigerate for at least 1 hour.

  • 12.

    Preheat oven to 175DegC.

  • 13.

    Heat an ovenproof frypan to medium heat, add a generous drizzle of olive oil. When hot, but not smoking, add the kievs 2 at a time. Allow to cook, without disturbing for 4-5 minutes. Gently turn, and cook further 3-4 minutes on opposite side (depending on the size of the breast fillets!). Turn the kievs and continue cooking on medium heat until both of the thinner, side edges have cooked for a minute or two and are browned and the entire kiev is sealed.

  • 14.

    Turn kievs so they are lying on a flat side - not edge.

  • 15.

    Place in preheated oven and bake for a further 10-12 minutes.

  • 16.

    Allow to rest for 5 minutes before serving.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 2289kj
  • Fat Total 230g
  • Saturated Fat 135g
  • Protein 46g
  • Carbohydrate 17g
  • Sugar 0g
  • Sodium 1160mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Be very gentle when turning the crumbed kievs. If you puncture the coating, the buttery garlic sauce will ooze out into your pan and be lost!
Over 34 years ago, when Milano's was still in Brisbane, my (then boyfriend, for the last 33 husband) introduced me to Chicken Kiev. It has, and will always be, one of my most favourite dishes.
If you're going to go to the trouble of making your own Kievs I'd recommend doing a bulk prep. Just as easy to prepare 4,6 or 8, as it is to prep 2! Then, when you really aren't up for cooking, you can bring it from the freezer and, hey presto!, an awesome dinner.

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Posted by jackicamReport
Haven't had Chicken Kiev in over 20 years! Think this will do nicely for Rob's dinner one night. This is succulent and soooo tasty and yum!
Posted by Philippa WightmanReport
For a long time was a 'special occasion' dish for us - time wise & cost wise! Still brings back such fond memories of our early days together :-) The kids always request it for their special treats (birthdays). Sometimes the oldies (pre 70s) are still goodies and worth bringing out now and again. Just don't serve it with Blue Nun or Liebfraumilch (Liebrauwine)...or you'll be transported back to the 60s! Now that really IS dating me! lol There's another one, synonymous with the 70's, can't for the life of me remember the name... anyone have any recollections?
Posted by Huda Abu HamdiaReport
looks yummyyyyyy ..Thanks Philppa :-)
Posted by Philippa WightmanReport
you're very welcome Huda, enjoy!