Oven-Baked Chicken Kyiv Cutlets with Cheese
No frying - very tender, juicy, and unbelievably tasty! These Chicken Kyiv cutlets are made from pounded chicken breasts. Unlike the classic version, they’re lighter because they’re baked in the oven and use lean poultry meat.
Updated : 11 February, 2026
Easy
More than 1 hour.
Ingredients
2
Chicken breasts
50 grams
Butter
30 grams
Hard cheese
4 tablespoon
Breadcrumbs
to taste
Salt
to taste
Ground black pepper
2
Garlic
to taste
Dill
1
Eggs
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make Chicken Kyiv cutlets in the oven? Prepare all the ingredients. Pick through the dill, rinse it, and dry it well. The cheese should melt nicely; mozzarella works great here. Take the butter out in advance so it softens.
Step 2
Finely chop the dill and put it into a bowl. Add the softened butter and the cheese grated on a medium or fine grater. Salt everything and mix so it’s evenly combined.
Step 3
Spread plastic wrap on the table and place the cheese mixture on it. Using your hands and the wrap, shape it into a log. Wrap it tightly and put it in the freezer for 1 hour. It should be about 3/4 in (2 cm) in diameter - otherwise you’ll need to cut it in half to seal it inside the cutlet easily.
Step 4
Rinse the chicken breast and pat dry. Slice each breast lengthwise into two pieces.
Step 5
Cover a piece of chicken with plastic wrap and gently pound it, trying not to tear the meat. Salt and pepper the pounded chicken.
Step 6
Cut the frozen cheese-and-butter log into 4 pieces. Place one piece on the edge of each flattened chicken portion and, rolling it up, tuck in the sides to form a Chicken Kyiv cutlet. Slightly wet hands make this easier so nothing sticks.
Step 7
The chicken must fit tightly around the filling and fully cover it - otherwise the butter will leak out when heated and the cutlet will be dry. Refrigerate for 20-30 minutes so the seam seals better.
Step 8
Crack the egg into a bowl and whisk until smooth. Dip each cutlet completely in the egg.
Step 9
Transfer the egg-coated cutlet into breadcrumbs and bread it thoroughly. It should be fully covered. Fine breadcrumbs work best because they coat more evenly.
Step 10
Grease a baking dish with vegetable oil and place the Chicken Kyiv cutlets seam-side down.
Step 11
Bake in a preheated oven for 60 minutes at 180°C / 356°F. If you want a deeper golden crust, after 50 minutes brush them with melted butter or vegetable oil. Adjust the exact time to your oven, and check doneness occasionally so you don’t over- or underbake.
Step 12
Remove the dish and serve the Chicken Kyiv cutlets right away with any side. Enjoy!
Author note
Share the recipe
