How did the cutlet in Kiev

Kiev cutlets are known and loved all over the world. In our country, it is difficult to find a person who has never tried this classic dish with an appetizing crust, tender fillet and butter. The name of these cutlets, it would seem, eloquently testifies to their origin. But everything is not so simple - they did not appear in Kyiv at all, and received their classical name relatively recently.

Usually cutlets are made from minced meat, but not cutlets in Kiev. For her, carefully beaten chicken fillet is taken, in which a piece of cold butter with fresh herbs is wrapped. You can also add mushrooms, cheese and other ingredients to taste. The formed cutlet is breaded in breadcrumbs and fried not just in a pan, but deep-fried.

Often, a chicken bone is inserted into one of the ends of the cutlets, on which a paper papilot is put on. They take it with their hands while eating. The finished dish has a wonderful golden color and exudes a delicious smell. It is not surprising that the cutlet in Kiev is one of the most sought-after items on the menu of restaurants.

The origin of the dish has been debated for a very long time and several countries consider themselves to be its homeland. The French are sure that the recipe for cutlets de-volyay, that is, “from poultry”, came to Russia during the reign of Empress Elizabeth. It was she, a lover of gourmet dishes, who sent a group of young people to France to learn culinary skills. The French attribute the invention of the cutlet to chef Nicolas Apper.

In Russia, cutlets came to the taste of aristocrats. But after the Patriotic War of 1812, everything French went out of fashion. Cutlets de voly were renamed into "Mikhailovsky", completely retaining the original recipe. The dish came up with a new story. Allegedly, they were invented by a certain Russian chef from a restaurant near the Mikhailovsky Palace.

Cutlets were a success until the 1917 revolution, but then they were forgotten. In a country embraced by the Civil War and devastation, there was no time for bourgeois culinary delights. They were remembered only in 1947. A Kiev chef began to cook them, giving them a modern name.

Another version says that poultry cutlets came to Kyiv from France during the reign of Hetman Skoropadsky, in 1918. But they did not enjoy success and they were soon successfully forgotten. In 1947, they were served at the table in Kyiv, at a banquet in honor of the return of the Ukrainian delegation from Paris. In France, several peace treaties were then signed with the former allies of Germany. The members of the delegation liked the dish and recommended it for the restaurants of the Intourist hotel chain.

Americans attribute the invention of the Kiev cutlet to themselves. According to their version, they began to be called that because they were very fond of Ukrainian emigrants. On the menu overseas they appear as Chicken Kiev. Later, thanks to the same emigrants, the dish came to Europe, and then to Kyiv.

Which of the stories is true, today is very difficult to say. But the fact remains that all over the world the name of the cutlet is associated with Kiev. In addition to the famous cutlets, there are many other popular dishes, the history of which causes ongoing controversy.