Rosa Cooking

Chicken Kiev

Wrap the chicken in rolls with butter and drops of lemon juice, roll in breadcrumbs and fry in deep oil and serve with nice pieces of cooked vegetables.

Preparation steps

  • Add chives, parsley, and pepper to the butter and mix well.
  • Form the butter into a roll (Ø 3 cm), wrap in cling film and place in the fridge to harden slightly.
  • Cut the chicken fillets with a knife so that you get as large, thin a surface as possible and beat a little.
  • Lightly salt the meat and drizzle with lemon juice.
  • Cut the cooled butter into slices.
  • Put butter on each steak and wrap in a roll (help yourself with cling film).
  • Roll the fillet in flour, then dip in salted scrambled eggs and finally in bread crumbs.
  • Fry in deep oil over low heat on all sides.


Serve the roasted chicken warm with cooked vegetables or other side dish.


When you fold the chicken into a roll, leave it wrapped in the fridge for a while so it won’t dissolve when baked.


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