Tender chicken breast pounded thin, rolled around herb butter and cheese, then breaded and fried to a crispy golden finish.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: warm plate
Garnishes: fresh herbs, lemon wedge
Accompaniments: mashed potatoes, fresh salad
Instructions
-
1
Pound chicken breasts between plastic wrap to 5mm thickness. Season with salt and pepper.
-
2
Mix softened butter with dill and garlic. Spread a thin layer on each chicken piece.
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3
Place a cheese stick at one end of each chicken breast. Roll tightly, tucking in sides. Secure with toothpicks.
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4
Dredge rolls in flour, dip in beaten eggs, then coat in breadcrumbs.
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5
Fry in oil over medium heat, turning every 2 minutes, for 10 minutes total until golden.
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6
Rest 3 minutes, remove toothpicks, slice on the diagonal, and serve.
Did You Know?
Kruchenyky are the homestyle cousin of Chicken Kyiv — same rolling technique but with more creative fillings and less butter.
Chef's Notes
Equipment Tips
- meat mallet
- toothpicks
- deep skillet
Garnishing
fresh herbs, lemon wedge
Accompaniments
mashed potatoes, fresh salad
The Story Behind Крученики
Kruchenyky (from 'krutyty', to roll) represent the Ukrainian tradition of rolled meat preparations that includes the world-famous Chicken Kyiv. While Kyiv-style cutlets became an international sensation, kruchenyky remained the everyday home version with more varied fillings.
These roulades were a practical way to make chicken breast — which can be dry — into a juicy, impressive dish by adding internal moisture through butter and cheese.
Today kruchenyky appear on Ukrainian restaurant menus as an elegant main course, with fillings ranging from classic cheese and herbs to mushroom duxelles and sun-dried tomatoes.
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