Chicken Kyiv 

(Russian: котлета по-киевски, kotleta po-kiyevski; Ukrainian: котлета по-

київськи, kotleta po-kyivsky, literally "cutlet Kyiv-style") is a dish made of chicken fillet pounded
and rolled around cold butter, then coated with egg and bread crumbs, and either fried or baked.
[1][2]
 Stuffed chicken breast is generally known in Russian and Ukrainian cuisines as côtelette de
volaille.[3][4][5] Since fillets are often referred to as suprêmes in professional cookery,[6] the dish is
also called suprême de volaille à la Kyiv.[7][8] Though it has disputed origins, the dish is
particularly popular in the post-Soviet states, as well as in several other countries of the
former Eastern Bloc,[5][9] and in the English-speaking world.[10]

Contents

 1History
o 1.1Côtelette de volaille
o 1.2Pozharsky cutlet
o 1.3Individual attributions
o 1.4Novo-Mikhailovsky cutlet
o 1.5Modern chicken Kyiv
 2Variants
 3Convenience food
 4Similar dishes
 5Cultural references
 6See also
 7References and notes
 8Sources

History
The history of this dish is not well documented, and various sources make controversial claims
about its origin. Since the 18th century Russian chefs have adopted many techniques of
French haute cuisine and combined them with the local culinary tradition. The adoption was
furthered by the French chefs, such as Marie-Antoine Carême and Urbain Dubois, who were
hired by Russian gentry. In particular the use of quality meat cuts, such as various cutlets,
steaks, escalopes and suprêmes became widespread in the 19th century, and a number of
original dishes involving such components were developed in Russia at that time.[11][12]

Côtelette de volaille

Common Russian minced chicken cutlets

The French term de volaille means literally "of poultry" and denotes almost exclusively chicken
dishes in French cookbooks.[13] The name côtelette de volaille means thus simply "chicken cutlet".
Despite the original French name, the Russian recipe is unknown in French cuisine, where the
term côtelette de volaille refers to chicken breasts in general[14] and is used nearly synonymously
with chicken filet or suprême.[6] The French term also denotes a minced chicken cutlet-
shaped patty.[15][16][17] The general Russian term for chicken cutlets, kurinaya kotleta (куриная
котлета), refers predominantly to such minced cutlets, whereas kotleta de-
voliay (Russian: котлета де-воляй) is applied exclusively to the stuffed chicken breast dish. The
latter name appears in the pre- and post-revolutionary Russian literature (in cookbooks as well
as in fiction) since the beginning of the 20th century and is usually mentioned as a common
restaurant dish.[3][18][19][20][21][22]
The recipe in the classical Russian cookery textbook The Practical Fundamentals of the Cookery
Art by Pelageya Alexandrova-Ignatieva (which had eleven editions between 1899 and 1916)
includes a complex stuffing similar to quenelle (a mixture of minced meat, in this case the rest of
the meat of the chicken, and cream) but with butter added. It also points out that "the cutlets de
volaille are made from whole chicken fillets, like the game cutlets à la Maréchale".[23] The recipe is
preceded by a similar one for "hazel grouse cutlets à la Maréchale" with a quenelle
and truffle stuffing.[24] Another Russian cookbook published at the same time gives basically
identical recipes for côtelette de volaille and côtelette à la Maréchale and notes that the only
difference between them is that the former are made of chicken while the latter are made of
game, such as hazel grouse, blackcock, etc.[25]
The term à la Maréchale ("marshal-style") denotes in French cookery tender pieces of meat,
such as cutlets, escalopes, sweetbreads, or chicken breasts, which are treated à
l'anglaise ("English-style"), i.e. coated with egg and breadcrumbs, and sautéed.[26][27] Numerous
recipes of such dishes, some of them with stuffings, are described in both Western and Russian
cookbooks of the 19th century. Among the stuffed versions, one finds a recipe for a "fowl fillet à
la Maréchale" stuffed with truffles and herbs in The Art of French Cuisine of the 19th
Century (1847) by Marie-Antoine Carême,[29] and a similar filet de poulets à la Maréchale with
herbs and forcemeat in La cuisine classique (1868) by Urbain Dubois.[30] Elena Molokhovets' A
Gift to Young Housewives, the most successful Russian cookbook of the 19th century, has
included since its first edition in 1861 an elaborate recipe for "hazel grouse à la Maréchale"
stuffed with Madeira sauce, portobello mushrooms and truffles.[31]

Pozharsky cutlet

A Pozharsky cutlet served with sautéed potatoes

The main difference between the old time côtelette de volaille and the modern chicken cutlet
Kyiv-style is that the elaborate stuffings of the former are replaced by butter.[32] The use of butter
for chicken cutlets has been known in Russian cuisine at least since the invention of
the Pozharsky cutlet in the first half of the 19th century. The Pozharsky cutlets are breaded
ground chicken patties for which butter is added to minced meat. This results in an especially
juicy and tender consistency. The dish was a widely appraised invention of 19th-century Russian
cuisine, which was also adopted by French haute cuisine and subsequently by the international
cuisine.[33][34][35][36]
While the roots of chicken Kyiv can thus be traced back to French haute cuisine and Russian
cookery of the 19th century, the origin of the particular recipe known today as chicken Kyiv
remains disputed.

Individual attributions
The Russian Tea Room Cookbook notes that chicken Kyiv was "most likely … a creation of the
great French chef Carême at the Court of Alexander I."[37] Marie-Antoine Carême spent just
several months of the year 1818 in St. Petersburg,[38] but made a profound impact on Russian
cuisine in this short time.[12] The reforms carried out by his followers introduced in particular
various meat cuts into Russian cookery.[12] The recipe of the Russian côtelette de volaille is not
present in Carême's major work mentioned above, but his "fowl fillet à la Maréchale" could have
served as the starting point for the further development of such dishes.
Some Russian sources attribute the creation of this dish (or of its precursor) to Nicolas Appert,
French confectioner and chef, best known as the inventor of airtight food preservation. In
contrast, common biographic sources for Appert do not mention this dish, and the origin of these
claims is unclear.[39][40]

Novo-Mikhailovsky cutlet
Russian food historian William Pokhlyobkin claimed that chicken Kyiv was invented in 1912
as Novo-Mikhailovskaya kotleta in а St. Petersburg Merchants' Club located near
the Mikhailovsky palace, and was renamed kotleta po-kiyevski in 1947 by a Soviet restaurant.
[41]
 However, these claims collide with primary sources. The cookbook by Alexandrova-Ignatieva
(including editions before and after 1912) describes indeed Novo-Mikhailovsky cutlets and
mentions that they were invented in the club near the Mikhailovsky palace. However, in the
provided recipe these cutlets are made from minced meat similarly to the Pozharsky cutlet, with
the only difference being the meat pounded by a tenderizer until it gets minced. This allows one
to remove tendons from the meat and results in a more tender consistency of the ground meat
than after the use of a grinder. The author also remarks that not only breasts but also other parts
of chicken can be prepared this way and added to the mixture of meat and butter.[42]
The second claim of Pokhlyobkin's version is invalidated, as the references of chicken Kyiv
appeared in published sources much earlier, since the 1910s.[43][44][45][46][47]

Modern chicken Kyiv

Continental hotel in Kyiv, beginning of the 20th century

Oral tradition in Kyiv attributes the invention of the "cutlet de volaille Kyiv-style" (kotleta de-volyay
po-kievski) to the restaurant of the Continental hotel in Kyiv in the beginning of the 20th century.
[48]
 A luxury hotel built in 1897 in the center of Kyiv, it was run until the Nazi German invasion of
the Soviet Union in 1941. The building was then mined by the retreating Red Army and exploded
when the German Army occupied Kyiv in September 1941.[49] After the war, the building was
rebuilt and has since then been used by the Kyiv Conservatory. According to the memoirs of
contemporaries, Chicken Kyiv was the signature dish of the hotel's restaurant.[48]
Recipe of "Kiev cutlets from chicken or veal". Cookery Digest, 1915

An early reference of "Kiev cutlets from chicken or veal" is found in the Cookery Digest (1915), a
collection of recipes which were published in the Moscow Journal for Housewives in 1913–1914.
These were minced meat cutlets similar to the Pozharsky cutlets, but shaped like a croquette
with a bar of cold butter placed in the middle. Like modern chicken Kyiv, the croquettes were
covered with egg and breadcrumbs and fried.[43]
Later, "chicken cutlets Kiev-style" were listed in Apportionments for dinners, separate dishes and
other products of public catering (1928) which served as a standard reference for Soviet catering
establishments. The book also included other items for chicken cutlets, such as "cutlet de
volaille" and "cutlet à la Maréchale". The book demanded renaming of many traditional
restaurant dishes to replace the (mostly French-style) "bourgeois" names with simple
"proletarian" forms. In particular, the "cutlet Kyiv-style" had to be renamed into "chicken cutlet
stuffed with butter".[50] This program was not realised immediately (at least not completely), and
its successor, The Directory of Apportionments for Catering (1940), published by the Soviet
Ministry of Food Industry, still included the traditional names.[51] In post-World War II publications
of this directory and in other Soviet cookery books, such as Cookery (1955), the "Kyiv-style"
name was retained, but the terms de volaille and à la Maréchale were indeed dropped in favour
of simple names such as "chicken cutlet stuffed with milk sauce", "chicken cutlet stuffed with
liver" and "chicken cutlet stuffed with chicken quenelle and mushrooms".[52][53][54] As a result of this
policy, the names de volaille and à la Maréchale disappeared from menus of Soviet restaurants.
The "old-style" name "cutlet de volaille Kyiv-style" was occasionally mentioned in some post-
World War II Soviet fiction books.[21][55] In particular, in a short story This Is Not Written In A
Cookbook (1947) by Yevgeny Vorobyov, a Soviet soldier and a former chef in a Moscow noble
hotel explains to his comrade in arms, that "cutlets de volaille are made for two tastes. There are
cutlets de volaille Kiev-style and cutlets de volaille jardiniere."[21]
The name kotlet de volaille is used to this day for chicken Kyiv in Poland.[56] The name is
oftentimes polonised as dewolaj (dewolaje for plural).[57]
Mentions of chicken Kyiv are also found in US newspapers starting from 1937. The reports
describe the Russian-style restaurant Yar in Chicago serving this dish.[45][46][58][47][59] The restaurant
existed until 1951 and was run by Vladimir Yaschenko, a former colonel of the imperial Russian
army. It was styled after the famous eponymous Moscow restaurant and was frequented by
celebrities of that time.[60][61] After World War II, US newspapers mentioned chicken Kyiv served in
New York restaurants.[62][63] Recipes for a "chicken cutlet à la Kiev" were published in The New
York Times in 1946[62][63] and in Gourmet magazine in 1948.[64]
Since the end of the 1940s or beginning of the 1950s, chicken Kyiv became a standard fare in
Soviet high class restaurants, in particular in the Intourist hotel chain serving foreign tourists.
Tourist booklets warned the diners of the danger it presented to their clothing.[41][65] At the same
time the popularity of this dish grew in the US. According to Darra Goldstein chicken Kyiv
became "a symbol of Russian haute cuisine".[66]
Variants
Chicken Kyiv is made from a boned and skinned breast which is cut lengthwise, pounded and
stuffed with butter. Western recipes usually call for garlic butter, while in Russian ones regular
butter is used. Herbs (parsley and dill) can be added to the butter.[1][67] In some American recipes
butter is replaced by blue cheese.[68]
In the classical preparation of French côtelettes de volaille, the humerus bone of the wing is left
attached.[6] This also holds for their Russian versions[3] and in particular for chicken Kyiv.[1][65][67] For
serving, the bone is usually covered with a frilled paper napkin.[65] However, industrially produced
pure fillets are often used nowadays, and the cutlets are served without the bone. This is the
usual way of serving chicken Kyiv in the US.[1] A spherically shaped version was developed by
English chef Jesse Dunford Wood.[69]

Classical version with bone retained, as served in Kyiv

 

Boneless version

Convenience food
Pre-prepared chicken Kyiv

In the middle of the 20th century, semi-processed ground meat cutlets were introduced in the
USSR. Colloquially known as Mikoyan cutlets (named after Soviet politician Anastas Mikoyan),
these were cheap pork or beef cutlet-shaped patties which resembled industrially produced
American beef burgers.[70] Some varieties bore names of well known Russian restaurant dishes
but they had little in common with the original dishes. In particular, a variety of a pork patty was
called "Kiev cutlet".[71] Since the late Soviet times, "real" chicken Kyiv cutlets have been offered in
Russia as convenience food.[41]
Introduced in Britain during 1979, chicken Kyiv was Marks & Spencer company's first ready-
made meal.[72][73][69][10] It remains popular in the UK, being readily available in supermarkets and
served in some restaurant chains. Due to its popularity, it is included in the UK inflation basket
which is composed by the Office for National Statistics for calculations of the consumer price
inflation indices.[74] The wide popularity of chicken Kyiv as a pre-packaged meal led to the
term Kyiv being applied to various stuffed chicken dishes, such as "leek-and-bacon Kiev" or
"cheese-and-ham Kiev" (the latter term replacing chicken cordon bleu).[75] Vegetarian Kyivs were
introduced in the UK in the 1990s,[citation needed] and are popular vegetarian convenience foods.

Similar dishes
Among other dishes similar to chicken Kyiv, the aforementioned chicken cordon bleu with a
cheese and ham filling instead of butter is particularly popular in the West. The recipe
of Karađorđeva šnicla, a Serbian breaded veal or pork cutlet, was inspired by chicken Kyiv.[76]

Cultural references
Wikiquote has quotations
related to: Chicken Kiev

Chicken Kiev is the name used by William Safire for a speech made in Kyiv during August 1991
by then-U.S. President George H. W. Bush cautioning Ukrainians against "suicidal nationalism".
[77][78]

In 2018 a bronze miniature sculpture of chicken Kyiv was placed on Horodecki street in Kyiv,
near the restaurant "Chicken Kyiv". The sculpture became the first of a set of such mini-
sculptures depicting famous symbols of Kyiv placed throughout the city as part of an art project.[79]

See also
 Breaded cutlet
 List of Russian dishes

References and notes

1. ^ Jump up to:a b c d Volokh (1983), p. 320.
2. ^ Cookery (1955), p. 442, 1145. Котлета по-киевски.
3. ^ Jump up to:a b c Alexandrova-Ignatieva (1909), p. 425.
4. ^ Watt (2014), p. 99–100.
5. ^ Jump up to:a b Strybel (2005), p. 303.
6. ^ Jump up to:a b c Escoffier (1907), p. 507. Chicken suprêmes with the humerus bone left
attached are referred to as chicken cutlets.
7. ^ Leto & Bode (2006), p. 130.
8. ^ Cracknell & Kaufmann (2012), p. 452.
9. ^ Miller-Yianni (2011), p. 64.
10. ^ Jump up to:a b Cloake (2012).
11. ^ MacVeigh (2007), p. 218.
12. ^ Jump up to:a b c Pokhlyobkin (2004), p. 21.
13. ^ Escoffier (1907), p. 473.
14. ^ Vintcent (2004), p. 50.
15. ^ Dubois (1868), p. 160–161.
16. ^ Meyer (1903), p. 192–193. See recipes for côtelettes de volaille à la du Barry, côtelettes
de volaille à la Montglas, and côtelettes de volaille à la Lucullus.
17. ^ Escoffier (1907), p. 526.
18. ^ Averchenko (1914). "Ладно. Выберу. Сделайте ей котлеты де-воляй. — Только не
котлеты де-воляй! Это все шансонетки едят — котлеты де-воляй." – "Make cutlets de
volaille for her. / Anything but cutlets de volaille! It's what chanteuses eat, cutlets de
volaille."
19. ^ Bulgakov (1940), p. 58, online parallel text. "В самом деле, не пропадать же куриным
котлетам де-воляй?" – "And, really, can one let chicken cutlets de volaille perish?"
20. ^ Stepun (1947). In his memoirs Fyodor Stepun recalls in particular his school graduation
in May 1900 and mentions: "Обедали мы совсем как взрослые: закуска, котлеты «de
volaille», Гурьевская каша и к ней две бутылки шампанского..." – "We were dining like
adults: zakuski, cutlets de volaille, Guriev porridge and two bottles of champagne..."
21. ^ Jump up to:a b c Vorobyov (1947), p. 88. "Котлеты «де-воляй» готовятся на два вкуса,
— поучал Бондарин. — Есть котлеты «де-воляй» по-киевски и котлеты «де-воляй
жардиньер»." — "Cutlets de volaille are cooked for two tastes," tutored Bondarin. "There
are cutlets de volaille Kiev-style and cutlets de volaille jardiniere."
22. ^ Sologub (1926), p. 42. "И породисты, и горды, // В элегантных сюртуках, // В
лакированных туфлях, // Лошадиные две морды // Ржут в саду Шато-Гуляй, // Жрут
котлеты де-воляй."
23. ^ Alexandrova-Ignatieva (1909), pp. 421 (ingredients for côtelettes de volaille), 425
(recipe for côtelettes de volaille). The recipe for côtelette de volaille: "Котлеты де-
воляйль приготовляются из цельных куриных филеев, как котлеты марешаль из
дичи (см. по оглавлению); из одной курицы получается всего две котлеты. Отделив
филеи курицы от костей с плечевыми косточками, снять с них пленки, отбить слегка
тяпкой, чтобы филей имел везде одинаковую толщину; маленькие филейчики также
отбить, чтобы были шире и тоньше. Из всей остальной мякоти приготовить фарш,
как для кнели, но только с прибавкою сливочного масла, которое кладется в фарш
при толчении его в ступке. Приготовив все указанным образом, нафаршировать
большие филеи кнелевым фаршем, положить внутрь по кусочку чистого льда,
накрыть маленькими филейчиками, запанировать в яйце и тертом белом хлебе и
изжарить на отколерованном сливочном масле, как и прочие котлеты. Гарниры и
соуса подаются самые разнообразные." A somewhat similar recipe in English is given
in Watt (2014), p. 100.
24. ^ Alexandrova-Ignatieva (1909), p. 415 (recipe for game cutlets à la Maréchale).
25. ^ Maslov (1911), p. 220.
26. ^ Escoffier (1907), p. 512.
27. ^ Supertoinette. "À la Maréchale se dit de petites pièces de boucherie (côtes ou noisettes
d'agneau, escalopes ou côtes de veau, ris de veau, suprêmes de volaille) panées à
l'anglaise et sautées."
28. ^ Francatelli (1859), p. 37, "996. Fillets of fowls, à la Maréchale". "Trim the fillets of three
of four fowls, and with the minion fillets form three or four large ones; make a slight
incision down the centre of each fillet, so as to hollow it out a little: this must be done on
the rough side. Then, chop a truffle, one shalot, and a little parsley very fine, and simmer
these for five minutes in a small stewpan, with a bit of butter, pepper and salt, nutmeg,
 and a small piece of glaze, add the yolks of two eggs, and with this preparation fill the
hollow made in the fillets, and then mask them over on both sides with a little stiffly
reduced Allemande sauce, when this has become firmly set upon them by cooling, bread-
crumb the fillets twice over: having once after dipped them in beaten eggs, and again
after they have been sprinkled over with clarified butter; put them gently into shape with
the blade of a knife, and place them upon a dish in the larder. Twenty minutes before
serving to table cover the gridiron with a piece of oiled paper, place the fillets upon this,
and broil them (on both sides) over a clear coke fire, of a bright-yellow color; when they
are done, glaze them lightly, and dish them up in a close circle; fill the centre with a white
Toulouse ragout, pout some reduced essence of fowls under them, and serve."
29. ^ Carême, Plumerey & Fayot (1847), p. 119. The recipe for Filets de poulets à la
Maréchale: "Après avoir levé quatorze filets de poulets suivant la règle, et avoir enleve
les filets mignons, que vous parez et mettez mariner avec sel, poivre, quelques branches
de persil et un jus de citron, préparez des fines herbes avec persil haché, champignons,
truffes hachées, une échalote hachée très-finement et bien blanchie; passez au beurre
ces fines herbes, en y ajoutant gros comme une noix de glace de volaille, et un peu de
muscade rapée; versez sur une assiette, et laissez refroidir pour en garnir les filets de
poulets au milieu, en leur faisant une légère incision dans la partie où se trouvait le filet
mignon; puis trempez-les dans l'œuf battu; panez-les, et arrosez-les de beurre clarifié
pour les paner de nouveau; un quart d'heure avant de servir, faites-les griller sur une
feuille de papier huilèe; garnissez le puits de truffes ou d'une toulouse; couronnez de
filets mignons, que vous aurez fat frire dans une pate légère, et saucez, sans masquer,
d'une espagnole demi-glace." The same recipe is given in The Modern Cook (1859)
by Charles Elmé Francatelli.[28]
30. ^ Dubois (1868), p. 178. The recipe for "fowl fillets à la Maréchale": "Parez 14 filets de
poulets sans moignons; fendez-les sur leur épaisseur, fourrez-les avec une petite partie
d'appareil aux fines herbes cuites, liées simplement avec un peu de glace; soudez les
deux parties avec un peu de farce crue. Assaisonnez les filets, trempez-les dans des
œufs battus pour les paner; 20 minutes avant de servir, trempez les dans du beurre
fondu; rangez les sur un gril pour les faire cuire des deux côtés à feu modéré; dressez-
les ensuite en couronne sur une mince couche de farce, pochée sur plat; emplissez le
puits avec une garniture de petits pois cuits à l anglaise, liés avec une cuillerée de bon
velouté, un morceau de beurre fin. Envoyez en même temps une saucière de velouté."
31. ^ Molokhovets (1861), 495. Марешаль из рябчиков; (1113. Марешаль из рябчиков in
the 1901 edition; 863. Hazel grouse à la Maréchale in the English translation): "Remove
both fillets from the hazel grouse, cutting off the wings at the first joint. Make a slit
lengthwise on the underside of the fillets. Stuff them and sew them up. Dip the fillets in
egg and deep fry, or dip them in egg and crumbs and fry on gridiron. Stuff with the
following: Prepare a brown sauce using 1/8 lb butter and 1/2 glass flour and dilute with 1
1/2 glasses bouillon. Add salt and bring to a boil 2 or 3 times. Add a wineglass of
Madeira, 6 chopped raw field mushrooms, and 1-2 truffles. Bring to a boil 4 more times,
cool, and stuff the fillet pieces with this mixture. Arrange the hazel grouse around a platter
and fill the center with the following ragout: Prepare a white sauce using 2/3 glass flour, 2
spoons crayfish butter made from crayfish shells, and 2 glasses bouillon. Add 12 washed,
raw field mushrooms and 25 crayfish tails. Boil together thoroughly about twice and add
1-2 chopped truffles."
32. ^ Compare Alexandrova-Ignatieva (1909), p. 425 and Cookery (1955), p. 442, 1145.
Котлета по-киевски
33. ^ Syutkin (2015), Котлетная история.
34. ^ Alexandrova-Ignatieva (1909), p. 317.
35. ^ Escoffier (1907), p. 513.
36. ^ MacVeigh (2008), pp. 218, 233.
37. ^ Steward-Gordon & Hazelton (1981), p. 74.
38. ^ Goldstein (1995).
39. ^ Gelman & Zheutlin (2013), p. 201.
40. ^ Summers (2015).
41. ^ Jump up to:a b c Pokhlyobkin (1997).
42. ^ Alexandrova-Ignatieva (1909), pp. 655–656. The recipe and comments for Novo-
Michailovsky cutlet read: "Правила приготовления. Не опаливая и не потроша,
снять с костей всё мясо и очистить его от жил. Смочив стол и тяпку молоком, начать
отбивать мясо так, как отбивается говядина, т. е. после каждого удара притягивать
тяпку к себе, чтобы куски не отскакивали. Во время отбивания подливать к мясу
 понемногу сливок. Когда все мясо настолько отбито, что представляет такую же
измельчённую массу, как для обыкновенных котлет, из него будут удалены все
жилы, то соединить его с растертым сливочным маслом, прибавить соли, перцу,
влить ещё сливок, если измельчённая масса недостаточно нежна, снова смочить
стол молоком и разделать котлеты, как мясные. При разделке котлет в широкую их
сторону вставляются косточки, взятые из крылышек или ножек курицы. Смазав с
обеих сторон разделанные котлеты желтком, разведённым молоком, запанировать
их в мелко нарезанных сдобных булочках и зажарить на медном сотейнике на
отколерованном сливочном масле. Название. Новомихайловскими называются эти
котлеты потому, что впервые были приготовлены в Петербурге, в клубе сельских
хозяев, помещавшемся на Михайловской улице. Отличительное
качество. Новомихайловские котлеты отличаются от обыкновенных рубленых
куриных, или так называемых пожарских котлет, своей необыкновенной нежностью.
Нежность эта достигается тем, что: а) берётся молодая курица, б) мясо не рубится,
а отбивается тяпкой и в) что вместо толчёных сухарей для панировки
употребляются сдобные булочки. При правильном отбивании достигается полное
отделение мельчайших пленок, которые при обыкновенной рубке не замечаются и
попадают в котлеты. Для получения еще большей нежности новомихайловские
котлеты можно приготовлять из одних филе курицы, употребляя остальную мякоть
на пожарские котлеты или на оттяжку для консоме; но можно их готовить и со всей
остальной мякотью, в таком случае следует только тщательно выбрать из мяса все
жилки. Если новомихайловские котлеты приготовляются не только из филеев, а со
всей мякоти курицы, то темное мясо (не филей) нужно сначала изрубить, потом
протереть через частое сито и тогда уже смешать с белым мясом."
43. ^ Jump up to:a b Cookery Digest (1915), p. 72, 148. Котлеты киевские из кур или
телятины.
44. ^ Apportionments (1928), p. 98. "8. Котлеты по-киевски — Котлеты куриные
фарширован. маслом" – "8. Cutlets Kiev-style — Chicken cutlets stuffed with butter"
45. ^ Jump up to:a b Chicago Daily Tribune (1937). "Col. Yaschenko, generalissimo of the Yar,
is an ex-officer of the Russian imperial army. He recommends Russian food, particularly
stuffed breast of chicken, Kiev style."
46. ^ Jump up to:a b Dallas Morning News (1938). "Some of my Chicago friends took me to the
same restaurant (a Russian restaurant called Yar—ed.) for dinner one night and ordered
the specialty of the house, stuffed breast of chicken, Kieff. If you have ever eaten chicken
prepared in this manner you know that you must begin at the small end of the batter shell
which surrounds it. When you cut into it a savory butter sauce pours out."
47. ^ Jump up to:a b Chicago Daily Tribune (1939). "Michael A. Thompson, who has been a
chef for twelve of his thirty-two years, is in charge of the kitchen at the Yar. His favorite
recipe is chicken à la Kiev, which he introduced to Chicago, he says, ten years ago. It is
chicken-breast with sweet butter and prepared in a fashion which Mr. Thompson has no
intention of bandying about. He says he’s told a few other chefs how to make it and that’s
enough."
48. ^ Jump up to:a b May (1997).
49. ^ Zabecki (2015), p. 18.
50. ^ Apportionments (1928), pp. 96–97.
51. ^ Apportionments (1940), p. 376, 728. Котлеты из филе курицы с гарниром (деволяй).
729. Котлеты из филе курицы (марешаль) с горошком. 730. Котлеты из филе курицы
(киевские) с горошком. – 728. Chicken fillet cutlets (de volaille) with a side dish. 729.
Chicken fillet cutlets (Maréchale) with peas. 730. Chicken fillet cutlets (Kiev) with peas.
52. ^ Cookery (1955), p. 442, 1145. Котлета по-киевски. 1146. Котлета из филе курицы,
фаршированная молочным соусом. 1147. Котлета из филе курицы, фаршированная
печёнкой.
53. ^ BTHF (1952), p. 364, 110. Котлеты куриные, фаршированные куриной кнелью и
грибами.
54. ^ DRC (1980), p. 311, 719. Котлеты из филе птицы или дичи, фаршированные
печенью.
55. ^ Bylinov (1959), p. 62. "Основное питание доставляют из ресторана "Интурист" с
коньячком и котлетами де-воляй по-киевски."
56. ^ Strybel (2005), p. 303.
57. ^ Bańko (2003), p. 269.
58. ^ Washington Post (1938). "A rare morsel is Troika’s breast of chicken à la Kieff. The
commendable Mr. Kieff seems to have been the Ziegfeld of chicken breast."
 59. ^ June Provines (1939). "Chicken Kiev at The Yar—breast of chicken with so much butter
inside it spurts out when your fork goes in."
60. ^ Chicago Tribune (1968). "Services for Wladimir W. Yaschenko, owner of the Yar
restaurant in Chicago in the 1930s...died Tuesday at the age of 71... During its day the
Yar, a near north side dining place, was famous as a gathering spot for celebrities such
as Ethel Barrymore, Tito Schipa, Jascha Heifetz, and Igor Sikorsky. It was designed after
the Yar restaurant in Moscow... After completing four years at the Railroad Institute in St.
Petersburg (Petrograd) Russia, he served in the imperial Russian Army. He was a
colonel in the second light calvalry artillery regiment during World War I. Yaschenko
came to Chicago in 1926. In addition to the Yar he operated the Opera club, the Club
Petrushka, and the Trading Post."
61. ^ Chicago Daily Tribune (1951). "A voluntary bankruptcy petition was filed in federal court
yesterday by Col. Wladimir W. Yaschenko, owner and operator of the Yar restaurant,
181, E. Lake Shore dr., which closed earlier this week."
62. ^ Jump up to:a b Nickerson (1946).
63. ^ Jump up to:a b Hesser (2010), p. 455.
64. ^ Gourmet (1948).
65. ^ Jump up to:a b c Burros (1988).
66. ^ Goldstein (1999), p. 65.
67. ^ Jump up to:a b Cookery (1955), p. 442. "1145. Котлета по-киевски"
68. ^ Smith (2004), p. 378.
69. ^ Jump up to:a b Salter (2010).
70. ^ Tanner (1964).
71. ^ BTHF (1952), p. 164.
72. ^ M&S.
73. ^ Moran (2005).
74. ^ Elliott (2012).
75. ^ Ayto (2012), p. 194.
76. ^ Dejanović (2004), p. 25.
77. ^ Washington Times (2004).
78. ^ Åslund (2009), pp. 29–30.
79. ^ V Kieve (2018).

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