Chicken Kiev, the Ukrainian comfort food dish composed of a cutlet filled with butter, breaded and deep fried, wasn't created in the country's capital as its name would suggest, but was actually a recipe adapted from the French when Russian royalty sent their chefs to train in Paris.
"The dish was made in Paris with veal," said Viacheslav Gribov, head chef at Kiev's Hotel Dnipro, "but in Moscow, it was made with chicken. At that time, chicken was more expensive and considered more of a delicacy."

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