Kyl Haselbauer has 20 years of experience working in fine-dining and modernist kitchens, including Bar Cotto and Anchovies &amp; Olives in Seattle. He is also the owner of Bright Spot, a café and coffee shop in Seattle.

Kyl Haselbauer

Chicken Kyiv is a classic, if dated, dish consisting of pounded chicken cutlets wrapped around cold compound butter packed with garlic and herbs, breaded, and deep fried—essentially a chicken cutlet that sauces itself once you cut it open. It’s a little bit of old-timey culinary sleight of hand, a way to elevate a breaded cutlet into a performance on a plate.This is our take on it. Sure, it doesn’t look like a deep-fried butter bomb, but it is! We turned the fussy butter gusher preparation into a straightforwardly delicious cutlet. To preserve all the buttery flavor of the original, we fry the cutlet in clarified butter (this is the best way to fry cutlets, even if it’s a little pricier than using oil). We also confit garlic in clarified butter and blitz it into a purée, which we use as a garnish on the cutlet. A double dredge in panko yields a super-crispy crust, and a generous amount of parsley chiffonade over the top helps cut through the butter. It’s crispier, super buttery, and plenty herby: It’s chicken Kyiv reimagined (and way better).

Ultimate Chicken Kyiv