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English: Recipe of "Kiev cutlets made from chicken or veal" from the Cookery Digest (1915), a collection of recipes which were published in the Moscow Journal for Housewives in 1913-1914. Date 1915
[65] [66] Recipes for a "chicken cutlet à la Kiev" were published in The New York Times in 1946 [65] [66] and in Gourmet magazine in 1948. [67] Since the end of the 1940s or beginning of the 1950s, chicken Kiev became a standard fare in Soviet high class restaurants, in particular in the Intourist hotel chain serving foreign tourists. Tourist ...
Chicken Kiev is a breaded cutlet dish popular in the post-Soviet states, as well as in several other countries of the former Eastern Bloc, and in the English-speaking world. It is made of boneless chicken breast pounded and rolled around cold garlic butter with herbs, then breaded and either fried or baked.
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1. Preheat the oven to 425°. In a medium bowl, toss the onions, olive oil and the 2 teaspoons of mint. Season with salt and black pepper. 2. In a small bowl, mash the butter with the garlic ...
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