Oral tradition in Kiev attributes the invention of the “cutlet de volaille Kiev-style” (kotleta de-volyay po-kievski) to the restaurant of the Continental hotel in Kiev in the beginning of the 20th century. A luxury hotel built in 1897 in the center of Kiev, it was run until the Nazi German invasion of the Soviet Union in 1941. The building was then mined by the retreating Red Army and exploded when the German Army (Wehrmacht) occupied Kiev in September 1941. After the war, the building was rebuilt and has since then been used by the Kiev Conservatory. According to the memoirs of contemporaries, Chicken Kiev was the signature dish of the hotel’s restaurant.
Recipe of “Kiev cutlets from chicken or veal”. Cookery Digest, 1915
An early reference of “Kiev cutlets from chicken or veal” is found in the Cookery Digest(1915), a collection of recipes which were published in the Moscow Journal for Housewives in 1913–1914. These were minced meat cutlets similar to the Pozharsky cutlets, but shaped like a croquette with a bar of cold butter placed in the middle. Like modern chicken Kiev, the croquettes were covered with eggs and breadcrumbs and fried.
Later, “chicken cutlets Kiev-style” were listed in Apportionments for dinners, separate dishes and other products of public catering(1928) which served as a standard reference for Soviet catering establishments. The book also included other items for chicken cutlets, such as “cutlet de volaille” and “cutlet à la Maréchale”. The book demanded renaming of many traditional restaurant dishes to replace the (mostly French-style) “bourgeoise” names with simple “proletarian” forms. In particular, the “cutlet Kiev-style” had to be renamed into “chicken cutlet stuffed with butter”. #foodguide #chickenkiev #nationaldish #cooking #foodphotography #traditionalfood #food #roadtoKiev #casualKiev #tours #tourscity #Kiev #Ukraine #trips #ukrainegirl #ukrainedating #date #g4g #guideforguys #guide4guys #toursolutions #guidetoukraine - 11 minutes ago