Chicken after Kiev

According to Karina’s recipe from Kharkov, which joined the U’krhki project, which brings together volunteers from Kranj and surrounding areas and refugees from Ukraine.

Meet U’krhke, a Ukrainian-Slovenian story that is closely related to cuisine and has its origins in Gorenjska. We are cooking and learning with them this week.

We cook for 4 people.


  • 2 pieces of chicken breast
  • 140 gr butter
  • 30 g of fresh parsley
  • 2 eggs
  • 1 dl milk
  • 60 g flour
  • 250 g bread crumbs
  • 3 dl vegetable oil
  • a small bunch of parsley (finely chopped)
  • sol


1. Cut each chicken fillet lengthwise into two pieces (as if, for example, cutting a cake). So we get 4 pieces of meat.

2. Add the chopped parsley and salt to the butter left at room temperature. Divide the mixture into four parts and refrigerate for a while.

3. Then place a piece of herb butter on each piece of meat, wrap the meat well (like rolls) and place in the fridge for 10-15 minutes.

4. In a bowl beat the eggs with the milk. Roll each steak first in flour, then in egg mixture, then in bread crumbs, then again in egg mixture and again in bread crumbs.

5. Pour oil into a pan (or deep frying pan) and heat. At the same time preheat the oven to 200 degrees Celsius. Fry the rolls until golden brown (about 5 minutes), then transfer to a baking sheet and place in a preheated oven for 10 minutes.

6. Before serving, place the chicken on a plate covered with a paper towel, which will absorb the excess fat.

We also recommend: cake with elderberry and Greek yogurt (insanely good)

Cover photo: AlexPro9500 / Getty Images

Spela Ankele

Journalism and Kranjçanka. I love the Gorenjska hills and the writer Isabel Allende. During the day I write, take pictures and cook, in the evening I read (cookbooks).

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