Polish Breaded Chicken Cutlets (Kotlet Kurczeta) Recipe

Name: Polish Breaded Chicken Cutlets - Kotlet Kurczeta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 4 4-ounce boneless, skinless chicken breasts; A few dashes salt and black pepper; 8 tablespoons butter (1 stick, cold unsalted, cut into 4 pieces); 2/3 cup all-purpose flour (or as needed for dredging); 1 large egg (beaten with 1 teaspoon water); 1 1/2 cups fine bread crumbs (or as needed for breading)

Prep: 20 mins

Cook: 20 mins

Total: 40 mins

Servings: 4 servings

17 ratings

Write a Review

Add a comment

The Poles say chicken kiev, kotlet kurczeta, originated in the Polish city of Kijow, while the French say it was invented by Nicolas Francois Appert in the 18th century and adopted by Empress Elizabeth Petrovna (1741–1762) of Russia who preferred French foods and fashions. It is also thought early New York restaurants trying to please the many Russian immigrants gave it the moniker "kiev" which, in turn, was taken back to Europe and adopted there.

Whoever invented it deserves a medal of honor. Breaded chicken and pork cutlets are common main course offerings in Polish homes.

4 (4-ounce) boneless, skinless chicken breasts
Salt, to taste
Freshly ground black pepper, to taste
8 tablespoons (1/2 cup) unsalted butter, cold, cut into 4 pieces
2/3 cup all-purpose flour, or as needed for dredging
1 large egg
1 teaspoon water, to beat with the large egg
1 1/2 cups fine breadcrumbs, or as needed for breading
Oil, for frying

Gather the ingredients.

The Spruce / Diana Chistruga
Remove fat and any cartilage from chicken breasts. Pound each to 1/4-inch thickness between two pieces of plastic wrap. Season both sides with salt and pepper.

The Spruce / Diana Chistruga
Place 1 piece butter in center of each breast and roll as for an egg roll or burrito. At this point, the breasts can be placed in the freezer for 30 minutes to ensure the butter becomes firm again and won't leak out in the cooking process.

The Spruce / Diana Chistruga
Dredge breasts in flour, then egg wash and then in breadcrumbs. Repeat, double breading the cutlets. Let them dry for 10 minutes before frying.

The Spruce / Diana Chistruga
Heat 1 inch of canola oil in large skillet over medium-low heat. Slowly fry cutlets on all sides, for a total of about 15-20 minutes. Remove from pan, drain on paper towels and serve. Be careful when you cut into these, the butter will squirt out!

The Spruce / Diana Chistruga

Nutrition Facts (per serving)
808	Calories
49g	Fat
45g	Carbs
45g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	808
% Daily Value*
Total Fat 49g	63%
Saturated Fat 18g	89%
Cholesterol 204mg	68%
Sodium 872mg	38%
Total Carbohydrate 45g	16%
Dietary Fiber 2g	9%
Total Sugars 3g
Protein 45g
Vitamin C 0mg	0%
Calcium 109mg	8%
Iron 4mg	24%
Potassium 418mg	9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.