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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":431,"serveWith":438,"variations":440,"ingredients":450,"instructions":505,"pronunciation":538,"substitutions":539,"slug":552,"title":553,"shortTitle":554,"nativeName":555,"romanized":556,"countrySlug":557,"baseServings":458,"prepMinutes":558,"cookMinutes":559,"restMinutes":560,"difficulty":561,"course":562,"diet":564,"mainIngredients":566,"images":567,"keywords":577,"publishedAt":584,"updatedAt":584,"authorSlug":585,"summary":586,"localeSlug":552,"alternates":587},[394,397,400,403,406],{"answer":395,"question":396},"Either the chicken had a hole in it from pounding, the roll was not sealed all the way around, or the butter was not frozen hard enough. Check the pounded breast against the light for tears before filling, tuck both ends in and overlap the seam generously, press the breadcrumbs firmly onto the seam, and chill the finished rolls for 30 minutes so everything is cold and set when it hits the oil.","Why did the butter leak out during frying?",{"answer":398,"question":399},"Both spellings refer to the same dish and the same city. Kyiv is the Ukrainian transliteration and is now standard in international use, while Kiev came into English through Russian and is the older form. Ukrainian menus call the dish kotleta po-kyivsky. Recipes and supermarket packaging in many countries have been updated to the Kyiv spelling since 2022.","Is it called chicken Kyiv or chicken Kiev?",{"answer":401,"question":402},"It is disputed and there is no decisive evidence. The dish descends from French-style stuffed chicken cutlets (côtelette de volaille) that were common in elite Russian and Ukrainian restaurant cooking from the nineteenth century, and competing accounts place its modern form in Kyiv, in Saint Petersburg under another name, and in Soviet restaurant standardisation. What is certain is that it became a Soviet restaurant classic and then a global one.","Where does chicken Kyiv actually come from?",{"answer":404,"question":405},"An instant-read thermometer pushed into the meat, avoiding the butter channel, should read 74°C. If you do not have one, the reliable method is to colour the cutlets in oil for about 5 minutes and then finish them in a 190°C oven for 12–15 minutes depending on thickness — timing based on the crust colour alone will mislead you, because the crust browns long before a thick roll is done.","How do I know when the chicken is cooked through?",{"answer":407,"question":408},"Yes, and it is the better way to do it. Assemble and bread the rolls completely, then keep them uncovered on a rack in the fridge for up to 24 hours — the coating actually dries slightly and adheres better. Fry them straight from the fridge, adding a minute or two of oven time since they start colder.","Can I prepare chicken Kyiv the day before?",[410,411,412,413,414,415],"Pound from the centre outwards with even strokes, and use the flat side of a mallet or a rolling pin. Punching straight down tears holes you will not see until the butter finds them.","Aim for a uniform 5 mm thickness. Thin patches split under the butter and thick patches leave you overcooking the outside to reach the middle.","Freeze the butter logs for at least an hour, and take them out one at a time. A softening log smears as you roll it and coats the inside of the chicken instead of staying a core.","Press the breadcrumb layers on firmly with your palm and pay particular attention to the seam and the two ends — those are where every leak starts.","Chill the breaded rolls for 30 minutes before frying. It firms the coating and re-hardens the butter, and it is worth more than any other single step.","Keep the oil at 170°C. Hotter and the crust darkens before the chicken is cooked; cooler and the coating drinks oil and goes soft.","🍗","Chicken Kyiv is a boneless chicken breast beaten thin, rolled tightly around a piece of butter mashed with garlic, dill and parsley, then coated twice in egg and breadcrumbs and fried until the crust is deep amber and the inside has turned into a pocket of herb butter under pressure. The point of the dish is the moment you cut it: done properly, the butter should run out in a steady stream, not sit as a greasy smear. It takes technique rather than skill — freeze the butter hard, seal the roll with no gaps, chill it before frying — and every part of this recipe exists to keep the butter inside until it reaches the table.","The origin of chicken Kyiv is genuinely disputed and anyone giving you a single clean answer is overstating the evidence. The dish belongs to a family of French-derived stuffed chicken cutlets — côtelette de volaille — that spread through Russian and Ukrainian restaurant cooking in the nineteenth and early twentieth centuries, when French chefs and French technique dominated elite kitchens across the region. From there the accounts diverge. One version credits a Kyiv hotel restaurant in the early twentieth century. Another traces it to Saint Petersburg under a different name that was later changed. A third argues the modern dish was formalised in Soviet restaurant standards and only then attached firmly to Kyiv. All three have supporters; none has a document that settles it.\n\nWhat is well documented is what happened next. Chicken Kyiv became one of the signature dishes of Soviet restaurant cooking and, from the 1970s onward, a fixture of Western restaurant menus and then of supermarket freezers — in Britain it was among the first ready meals of its kind and effectively taught a generation what a breaded chicken breast was. That commercial afterlife is why many people know it as a slightly sad frozen product rather than as a proper restaurant dish, which is unfair to it.\n\nThe naming is not a small matter. The city is Kyiv, the Ukrainian transliteration, and the older English spelling Kiev came through Russian; the shift in international usage is deliberate and recent. Ukrainian menus write it as kotleta po-kyivsky. Traditionally the cutlet was made on the wing bone, with the bone left protruding and dressed in a paper frill, partly for presentation and partly as a handle. Most home cooks now skip the bone, and this recipe does too — the technique that matters is the sealing, not the drumette.","Chicken Kyiv is a dish to eat within minutes of cooking — the crust softens fast and the whole point, the liquid butter core, is gone once it cools and resets. Uncooked breaded rolls are the thing to store: they keep 24 hours refrigerated and freeze for 2 months. Cook frozen rolls from frozen, browning them in oil and then baking at 180°C for about 30 minutes, since thawing makes the coating soggy. Leftover cooked cutlets reheat acceptably in a 190°C oven for 12 minutes but will have lost the butter.",[421,422,423,424],"The butter is shaped and frozen solid first, which buys you the time it takes for the crust to set before the filling melts.","Double breading with a chilling rest in between — the single most reliable defence against a blowout in the pan.","Fried to colour, then finished in the oven, so the chicken cooks through without the crust burning black.","Tells you honestly where leaks come from and how to check the roll before it ever meets hot oil.",[426,427,428,429,430],"Meat mallet or rolling pin","Three shallow bowls for breading","Deep heavy pan or wok","Instant-read thermometer","Wire rack",{"fat":432,"carbs":433,"fiber":434,"sodium":435,"protein":436,"calories":437,"estimated":8},41,38,2,780,51,720,[439],"Buttered new potatoes with dill, and a sharp salad or quick-pickled cucumbers to cut the richness.",[441,444,447],{"name":442,"description":443},"On the bone, with a frill","The restaurant presentation: the wing drumette is left attached to the breast and protrudes from the finished cutlet as a handle, traditionally dressed in a paper cuff.",{"name":445,"description":446},"Cheese-stuffed kyivska","Some Ukrainian versions add a slice of hard cheese alongside the butter, which gives a thicker, less dramatic flow but a richer filling.",{"name":448,"description":449},"Baked instead of fried","Brushed with melted butter and baked at 200°C for about 25 minutes. Noticeably less crisp and honestly a compromise, but far less mess and far less oil.",[451,457,462,467,470,475,478,483,488,491,495,498,502],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},140,"butter","unsalted butter, softened","g","For the herb butter",{"qty":458,"ref":459,"name":460,"unit":461,"group":456},4,"garlic","garlic, finely grated","clove",{"qty":463,"ref":464,"name":465,"unit":466,"group":456},3,"dill","dill, very finely chopped","tbsp",{"qty":434,"ref":468,"name":469,"unit":466,"group":456},"parsley","flat-leaf parsley, very finely chopped",{"qty":471,"ref":472,"name":473,"unit":474,"group":456},1,"lemon","lemon zest","tsp",{"qty":476,"name":477,"unit":474,"group":456},0.5,"fine salt",{"qty":458,"ref":479,"name":480,"unit":481,"group":482},"chicken","large skinless chicken breasts, about 200 g each","piece","For the cutlets",{"qty":484,"ref":485,"name":486,"unit":455,"group":487},80,"flour","plain flour","For the coating",{"qty":463,"ref":489,"name":490,"unit":481,"group":487},"eggs","eggs, beaten with a splash of milk",{"qty":492,"ref":493,"name":494,"unit":455,"group":487},200,"breadcrumbs","fine dry breadcrumbs",{"qty":476,"ref":496,"name":497,"unit":474,"group":487},"black-pepper","freshly ground black pepper",{"qty":471,"name":499,"unit":500,"group":501,"noScale":8},"sunflower oil, for frying","l","For frying",{"qty":471,"ref":472,"name":503,"unit":481,"group":504},"lemon, in wedges","To serve",[506,511,514,518,522,526,531,535],{"tip":507,"text":508,"title":509,"timerSeconds":510},"Make it the night before if you can — properly frozen butter is the single biggest factor in success.","Mash the softened butter with the garlic, dill, parsley, lemon zest and salt until it is evenly green-flecked. Spoon it onto cling film in a line, roll into a tight sausage about 3 cm thick, twist the ends and freeze for at least 1 hour, until rock hard.","Make and freeze the herb butter",3600,{"text":512,"title":513},"Slice each breast almost in half horizontally and open it out like a book. Lay it between two sheets of cling film and pound from the centre outwards until it is an even 5 mm thick, working gently enough that you never break through. Hold each one up to the light and check for tears.","Butterfly and pound the chicken",{"text":515,"title":516,"timerSeconds":517},"Cut the frozen butter into four equal logs and take out one at a time. Season a pounded breast, lay a butter log across the narrow end, fold the long sides inward over it and roll up tightly, making sure no butter is visible anywhere. Wrap each roll firmly in cling film and chill for 20 minutes.","Roll the cutlets",1200,{"tip":519,"text":520,"title":521},"The second coat is not optional. A single layer of crumbs will split.","Set out flour, beaten egg and breadcrumbs seasoned with pepper. Unwrap a roll and coat it in flour, then egg, then breadcrumbs, pressing the crumbs on firmly — then dip it back in the egg and crumbs a second time, paying attention to the seam and both ends.","Bread twice",{"text":523,"title":524,"timerSeconds":525},"Put the finished cutlets on a rack and refrigerate uncovered for 30 minutes. The coating dries and grips, and the butter core refreezes — both work in your favour once they hit the oil.","Chill the breaded rolls",1800,{"tip":527,"text":528,"title":529,"timerSeconds":530},"Never pierce the crust with tongs. Use two spoons or a spider to turn them.","Heat the oil to 170°C in a deep pan and lower in two cutlets at a time. Fry for 5–6 minutes, turning once, until the crust is an even deep gold and sounds crisp when tapped with a spoon. Lift onto a rack set over a baking tray.","Fry to colour",360,{"text":532,"title":533,"timerSeconds":534},"Slide the tray into an oven at 190°C for 12–15 minutes, until an instant-read thermometer pushed into the meat away from the butter channel reads 74°C. The cutlets will look slightly swollen and taut.","Finish in the oven",840,{"text":536,"title":537},"Transfer straight to warm plates with a lemon wedge and take them to the table immediately. Cut into the middle of the cutlet — the butter should pour out at once, so make sure there is something on the plate to catch it.","Serve without waiting","kot-LEH-tah po-KIH-yiv-skih",[540,544,548],{"note":541,"swap":542,"original":543},"Not traditional, but panko gives a crisper, more open crust that holds up better if you need to hold the cutlets in a low oven for a few minutes.","Panko breadcrumbs","Fresh breadcrumbs",{"note":545,"swap":546,"original":547},"Uses far less oil and works fine. Turn carefully with two spoons rather than tongs, which can pierce the crust.","Shallow-fry in 2 cm of oil, turning to colour all sides, then finish in the oven","Deep frying",{"note":549,"swap":550,"original":551},"Dill is the Ukrainian default. Tarragon points the dish back at its French ancestry, which is not historically unreasonable.","Tarragon and chive butter, or butter with garlic alone","Dill and parsley butter","kotleta-po-kyivsky","Kotleta po-Kyivsky (Chicken Kyiv with Herb Garlic Butter)","Kotleta po-Kyivsky","Котлета по-київськи","Kotleta po-kyivsky","ukraine",40,20,90,"hard",[563],"main",[565],"nut-free",[479,453,459,464,493],[568,571,573,575],{"alt":569,"src":570},"Golden breaded chicken Kyiv cut open with green herb garlic butter pouring out onto the plate","\u002Fimages\u002Frecipes\u002Fkotleta-po-kyivsky\u002Fhero.jpg",{"alt":569,"src":572},"\u002Fimages\u002Frecipes\u002Fkotleta-po-kyivsky\u002Fhero-16x9.jpg",{"alt":569,"src":574},"\u002Fimages\u002Frecipes\u002Fkotleta-po-kyivsky\u002Fhero-1x1.jpg",{"alt":569,"src":576},"\u002Fimages\u002Frecipes\u002Fkotleta-po-kyivsky\u002Fhero-4x3.jpg",[578,579,580,581,582,583],"chicken kyiv","kotleta po-kyivsky","garlic butter chicken","breaded chicken","ukrainian","chicken kiev","2026-08-20","dishroute-kitchen","Pounded chicken breast wrapped around a frozen log of dill-garlic butter, double-breaded and fried until deep gold, so the butter floods the plate at the first cut.",{"en":588},"\u002Frecipe\u002Fkotleta-po-kyivsky",{"items":590,"total":597,"page":471,"limit":867,"hasMore":868},[591,626,654,685,695,729,758,786,812,843],{"slug":592,"title":593,"shortTitle":594,"nativeName":595,"romanized":594,"countrySlug":557,"region":596,"baseServings":458,"prepMinutes":597,"cookMinutes":598,"difficulty":599,"course":600,"diet":602,"mainIngredients":604,"images":609,"keywords":619,"publishedAt":584,"updatedAt":584,"authorSlug":585},"banosh","Banosh (Hutsul Cornmeal Porridge with Brynza)","Banosh","Бануш","Carpathians",10,30,"medium",[563,601],"side",[603,565],"gluten-free",[605,606,607,608],"cornmeal","sour-cream","mushrooms","feta",[610,613,615,617],{"alt":611,"src":612},"Bowl of creamy Hutsul banosh cornmeal porridge topped with fried mushrooms, crumbled sheep cheese and cracklings","\u002Fimages\u002Frecipes\u002Fbanosh\u002Fhero.jpg",{"alt":611,"src":614},"\u002Fimages\u002Frecipes\u002Fbanosh\u002Fhero-16x9.jpg",{"alt":611,"src":616},"\u002Fimages\u002Frecipes\u002Fbanosh\u002Fhero-1x1.jpg",{"alt":611,"src":618},"\u002Fimages\u002Frecipes\u002Fbanosh\u002Fhero-4x3.jpg",[592,620,621,622,623,624,625],"hutsul","carpathian","cornmeal porridge","brynza","sour cream","ukrainian mountain food",{"slug":627,"title":628,"shortTitle":629,"nativeName":630,"romanized":629,"countrySlug":557,"baseServings":458,"prepMinutes":559,"cookMinutes":631,"difficulty":632,"course":633,"diet":634,"mainIngredients":636,"images":639,"keywords":649,"publishedAt":584,"updatedAt":584,"authorSlug":585},"deruny","Deruny (Ukrainian Lacy Grated Potato Fritters)","Deruny","Деруни",25,"easy",[563,601],[635,565],"vegetarian",[637,638,489,606],"potato","onion",[640,643,645,647],{"alt":641,"src":642},"Stack of golden Ukrainian deruny potato fritters with lacy crisp edges and a spoonful of sour cream on top","\u002Fimages\u002Frecipes\u002Fderuny\u002Fhero.jpg",{"alt":641,"src":644},"\u002Fimages\u002Frecipes\u002Fderuny\u002Fhero-16x9.jpg",{"alt":641,"src":646},"\u002Fimages\u002Frecipes\u002Fderuny\u002Fhero-1x1.jpg",{"alt":641,"src":648},"\u002Fimages\u002Frecipes\u002Fderuny\u002Fhero-4x3.jpg",[627,650,651,652,653,624],"potato fritters","grated potato","ukrainian pancakes","draniki",{"slug":655,"title":656,"shortTitle":657,"nativeName":658,"romanized":657,"countrySlug":557,"baseServings":659,"prepMinutes":660,"cookMinutes":661,"difficulty":599,"course":662,"diet":663,"mainIngredients":664,"images":669,"keywords":679,"publishedAt":584,"updatedAt":584,"authorSlug":585},"ukrainian-holubtsi","Holubtsi (Ukrainian Cabbage Rolls in Tomato and Sour Cream)","Holubtsi","Голубці",6,55,100,[563],[565],[665,666,667,668,606],"cabbage","ground-pork","rice","tomato",[670,673,675,677],{"alt":671,"src":672},"Baked Ukrainian holubtsi cabbage rolls in a pink tomato and sour cream sauce, scattered with fresh dill","\u002Fimages\u002Frecipes\u002Fukrainian-holubtsi\u002Fhero.jpg",{"alt":671,"src":674},"\u002Fimages\u002Frecipes\u002Fukrainian-holubtsi\u002Fhero-16x9.jpg",{"alt":671,"src":676},"\u002Fimages\u002Frecipes\u002Fukrainian-holubtsi\u002Fhero-1x1.jpg",{"alt":671,"src":678},"\u002Fimages\u002Frecipes\u002Fukrainian-holubtsi\u002Fhero-4x3.jpg",[680,681,682,582,683,684],"holubtsi","cabbage rolls","stuffed cabbage","minced pork","sour cream sauce",{"slug":552,"title":553,"shortTitle":554,"nativeName":555,"romanized":556,"countrySlug":557,"baseServings":458,"prepMinutes":558,"cookMinutes":559,"restMinutes":560,"difficulty":561,"course":686,"diet":687,"mainIngredients":688,"images":689,"keywords":694,"publishedAt":584,"updatedAt":584,"authorSlug":585},[563],[565],[479,453,459,464,493],[690,691,692,693],{"alt":569,"src":570},{"alt":569,"src":572},{"alt":569,"src":574},{"alt":569,"src":576},[578,579,580,581,582,583],{"slug":696,"title":697,"shortTitle":698,"nativeName":699,"romanized":700,"countrySlug":557,"region":701,"baseServings":702,"prepMinutes":703,"cookMinutes":704,"restMinutes":705,"difficulty":561,"course":706,"diet":708,"mainIngredients":709,"images":712,"keywords":722,"publishedAt":584,"updatedAt":584,"authorSlug":585},"kyivskyi-tort","Kyivskyi Tort (Kyiv Hazelnut Meringue Cake)","Kyivskyi Tort","Київський торт","Kyivskyi tort","Kyiv",12,60,130,1440,[707],"dessert",[635],[489,453,710,711,485],"cocoa","milk",[713,716,718,720],{"alt":714,"src":715},"Slice of Kyiv cake showing two nutty meringue layers filled with pale buttercream and coated in cocoa cream","\u002Fimages\u002Frecipes\u002Fkyivskyi-tort\u002Fhero.jpg",{"alt":714,"src":717},"\u002Fimages\u002Frecipes\u002Fkyivskyi-tort\u002Fhero-16x9.jpg",{"alt":714,"src":719},"\u002Fimages\u002Frecipes\u002Fkyivskyi-tort\u002Fhero-1x1.jpg",{"alt":714,"src":721},"\u002Fimages\u002Frecipes\u002Fkyivskyi-tort\u002Fhero-4x3.jpg",[723,724,725,726,727,728],"kyiv cake","kyivskyi tort","meringue cake","hazelnut meringue","buttercream","ukrainian dessert",{"slug":730,"title":731,"shortTitle":732,"nativeName":733,"romanized":732,"countrySlug":557,"baseServings":734,"prepMinutes":631,"cookMinutes":631,"restMinutes":735,"difficulty":632,"course":736,"diet":738,"mainIngredients":741,"images":743,"keywords":753,"publishedAt":584,"updatedAt":584,"authorSlug":585},"pampushky","Pampushky (Ukrainian Pull-Apart Garlic Rolls)","Pampushky","Пампушки",8,105,[737,601],"bread",[739,635,740,565],"vegan","dairy-free",[485,742,459,464],"yeast",[744,747,749,751],{"alt":745,"src":746},"Tray of soft pull-apart pampushky rolls glossy with garlic oil and scattered with chopped dill","\u002Fimages\u002Frecipes\u002Fpampushky\u002Fhero.jpg",{"alt":745,"src":748},"\u002Fimages\u002Frecipes\u002Fpampushky\u002Fhero-16x9.jpg",{"alt":745,"src":750},"\u002Fimages\u002Frecipes\u002Fpampushky\u002Fhero-1x1.jpg",{"alt":745,"src":752},"\u002Fimages\u002Frecipes\u002Fpampushky\u002Fhero-4x3.jpg",[730,754,755,756,757,464],"garlic rolls","ukrainian bread","borshch bread","pull-apart rolls",{"slug":759,"title":760,"shortTitle":761,"nativeName":762,"romanized":761,"countrySlug":557,"baseServings":702,"prepMinutes":631,"cookMinutes":9,"restMinutes":763,"difficulty":632,"course":764,"diet":767,"mainIngredients":768,"images":770,"keywords":780,"publishedAt":584,"updatedAt":584,"authorSlug":585},"salo","Salo (Ukrainian Cured Pork Fat with Garlic)","Salo","Сало",5760,[765,766],"snack","appetizer",[740,565],[459,496,769],"bay-leaf",[771,774,776,778],{"alt":772,"src":773},"Thin translucent slices of cured salo pork fat on dark rye bread with raw garlic and pickled cucumber","\u002Fimages\u002Frecipes\u002Fsalo\u002Fhero.jpg",{"alt":772,"src":775},"\u002Fimages\u002Frecipes\u002Fsalo\u002Fhero-16x9.jpg",{"alt":772,"src":777},"\u002Fimages\u002Frecipes\u002Fsalo\u002Fhero-1x1.jpg",{"alt":772,"src":779},"\u002Fimages\u002Frecipes\u002Fsalo\u002Fhero-4x3.jpg",[759,781,782,783,784,785],"cured pork fat","ukrainian snack","salt cure","rye bread","zakusky",{"slug":787,"title":788,"shortTitle":789,"nativeName":790,"romanized":789,"countrySlug":557,"baseServings":458,"prepMinutes":791,"cookMinutes":559,"restMinutes":598,"difficulty":632,"course":792,"diet":794,"mainIngredients":795,"images":797,"keywords":807,"publishedAt":584,"updatedAt":584,"authorSlug":585},"ukrainian-syrnyky","Syrnyky (Ukrainian Curd Cheese Breakfast Patties)","Syrnyky","Сирники",15,[793,707],"breakfast",[635,565],[796,489,485,453,606],"quark",[798,801,803,805],{"alt":799,"src":800},"Golden fried syrnyky curd cheese patties stacked on a plate with sour cream and honey running down the 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