Pollo Kyiv

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Pollo Kyiv is arguably Ukraine's most internationally famous dish, though its precise origin is disputed between Ukrainian and French culinary historians. The defining element is the herbed mantequilla core — carefully folded inside a pounded pollo breast, then double-breaded and fried until the coating is shattering-crisp while the mantequilla inside remains molten. When the crust is broken, the fragrant mantequilla flows out like culinary gold. In Ukraine, the dish is considered refined restaurant fare and is a source of national pride. Making it at home requires patience and attention to technique, but the result is spectacular.

Ingredientes

Sirve 4

• 4 largepollo breast fillets
• 150 gmantequilla sin sal, very cold
• 4 clovesajo, minced to a paste
• 3 tbspfresh perejil, finely chopped
• 1 tbspfresh eneldo, finely chopped
• 1 tspralladura de limón
• 1 tspsal (for mantequilla)
• 100 gharina de uso general
• 3 largehuevos, beaten
• 200 gfine breadcrumbs
• 1 tspsal (for breading)
• 0.5 tsppimienta negra
• 1 literaceite de girasol, for deep frying

Instrucciones

1. 1

   Make the herb mantequilla

   Beat the cold mantequilla until slightly softened. Mezcla in ajo, perejil, eneldo, ralladura de limón, and sal until fully combined. Shape into a log on plastic wrap, roll tightly, and freeze for at least 1 hour until very firm.

2. 2

   Prepara the pollo

   Butterfly each pollo breast by cutting horizontally almost all the way through and opening flat. Cover with plastic wrap and pound to an even 5–6 mm thickness using a meat mallet.

3. 3

   Fill and wrap

   Cut the frozen mantequilla log into 4 portions. Place one piece of mantequilla at the edge of each pounded breast. Sazona the pollo with sal and pimienta. Roll the pollo around the mantequilla tightly, folding in the sides as you roll to completely encase the mantequilla with no gaps. The roll must be airtight or the mantequilla will leak.

4. 4

   Freeze the rolls

   Place the pollo rolls on a plate and freeze for 30 minutes. This firms them up and makes breading much easier.

5. 5

   Pan the pollo

   Set up a breading station: seasoned harina, beaten huevos, and breadcrumbs. Coat each roll in harina (shaking off excess), then huevo, then breadcrumbs, pressing firmly. Dip back in huevo and coat in breadcrumbs again for a double layer. Freeze for another 30 minutes.

6. 6

   Fríe and finish in oven

   Calienta oil to 175°C. Fríe the pollo rolls for 4–5 minutes until deep golden brown all over. Transfer to a baking tray and finish in a 190°C oven for 12–15 minutes until cooked through (internal temp 74°C). Descansa for 3 minutes before serving.

7. 7

   Sirve dramatically

   Sirve on a warm plate and cut into the kyiv at the table to release the cascading herb mantequilla. Accompany with roasted papas and a crisp green salad.

Variaciones

• •

  Agrega blue queso to the herb mantequilla for a bolder filling.

• •

  Use a mixture of tarragon and chives instead of perejil and eneldo for a French-inspired version.

• •

  Hornea-only version at 200°C for 25–30 minutes for a lighter alternative.

• •

  Vegetarian: swap the protein for roasted king oyster hongos, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Almacenamiento

Best eaten immediately. Breaded but uncooked kyiv rolls can be frozen for up to 1 month and cooked from frozen (Agrega 5 extra minutes to oven time).

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