Chicken Kiev and chicken cordon bleu are two popular breaded and fried chicken dishes. At first glance, they may appear quite similar – both are made with chicken cutlets that are stuffed, breaded and fried. However, there are some key differences between the two dishes in terms of their origins, ingredients, preparation method and presentation.
What is chicken Kiev?
Chicken Kiev (or chicken Kyiv) is a dish made of chicken fillet pounded and rolled around cold garlic butter, then breaded and fried or baked. The dish originated in the Russian Empire in the 18th or 19th century.
The name Chicken Kiev is derived from the city of Kiev, now the capital of Ukraine. The dish was likely created by French chefs working in Russia in the 19th century, but its exact origins are obscure. According to some accounts, the recipe was invented in the late 19th century by French chef Nicolas Appert, who pioneered food canning and worked for a time in Saint Petersburg.
Key ingredients in chicken Kiev:
– Chicken breast fillets
– Garlic butter – made with butter, garlic, parsley, tarragon and lemon juice
– Breadcrumbs – for breading
– Egg – used as an adhesive for the breadcrumbs
– Flour – for dredging before breading
– Oil – for frying
How chicken Kiev is prepared:
To make chicken Kiev:
1. Pound chicken breast fillets until thin and even.
2. Make garlic butter by blending softened butter with minced garlic, lemon juice, parsley and tarragon. Chill until firm.
3. Cut garlic butter into sticks the same length as the chicken fillets.
4. Place a butter stick on the edge of a pounded chicken fillet. Roll up the chicken around the butter, enclosing it completely.
5. Dip rolled chicken in flour, then egg wash, then breadcrumbs to coat evenly.
6. Chill breaded chicken for 30 minutes before frying to help coating adhere.
7. Fry chicken in hot oil for 4-6 minutes until golden brown and cooked through.
8. Drain on paper towels and serve hot.
The key technique is pounding the chicken thin so it rolls up easily around the butter. Chilling the butter makes it easier to handle. The breading provides a crisp outer layer. When you cut into the fried chicken, the melted garlic butter should ooze out dramatically.
What is chicken cordon bleu?
Chicken cordon bleu is made of chicken breast stuffed with ham and Swiss cheese, then breaded and pan-fried or baked. The origins of chicken cordon bleu are debated, but it likely evolved from veal cordon bleu, a classic French dish.
The name “cordon bleu” means blue ribbon in French and originally referred to an award for culinary excellence. The term was later applied to dishes prepared to a very high standard.
Key ingredients in chicken cordon bleu:
– Chicken breast fillets
– Sliced ham
– Swiss cheese slices
– Breadcrumbs
– Egg
– Flour
– Butter or oil for frying
How chicken cordon bleu is prepared:
To make chicken cordon bleu:
1. Pound chicken breasts until thin and even.
2. Place a slice of ham and a slice of Swiss cheese on each fillet. Roll up and tuck in edges.
3. Dip in flour, then egg wash, then breadcrumbs to coat.
4. Chill breaded chicken fillets for 30 minutes.
5. Fry in butter or oil over medium-high heat for 4-6 minutes per side until golden brown and cooked through.
6. Drain on paper towel lined plate.
7. Serve hot with sauce on the side if desired.
The chicken is pounded thin so it rolls up easily around the ham and cheese filling. Frying provides a crispy, savory crust while melting the cheese inside.
Key differences between chicken Kiev and cordon bleu
While both chicken Kiev and cordon bleu are breaded, fried chicken dishes, there are some notable differences:
Filling
– Chicken Kiev: Filled with cold garlic butter
– Chicken cordon bleu: Filled with ham and Swiss cheese
Origins
– Chicken Kiev: Originated in Russia/Ukraine in the 18th/19th century
– Chicken cordon bleu: Originated in France, based on the classic veal cordon bleu dish
Preparation
– Chicken Kiev: Chicken is pounded flat before rolling around a stick of chilled garlic butter
– Chicken cordon bleu: Chicken is pounded flat before stuffing with ham and cheese slices
Presentation
– Chicken Kiev: Garlic butter oozes out when chicken is cut into
– Chicken cordon bleu: Slices of ham and cheese are visible when chicken is cut into
Flavor profile
– Chicken Kiev: Garlicky, lemony, herby butter flavor
– Chicken cordon bleu: Savory ham and nutty Swiss cheese flavor
Serving suggestions
– Chicken Kiev: Often served with creamy sauce or condiment on the side
– Chicken cordon bleu: Can be served plain or with sauce, vegetables on the side
Comparing nutrition information
Chicken Kiev and chicken cordon bleu have some nutritional differences based on their ingredients.
Calories and macronutrients
| Per serving | Chicken Kiev | Chicken cordon bleu |
|---|---|---|
| Calories | 385 | 430 |
| Fat | 28g | 24g |
| Carbs | 8g | 18g |
| Protein | 26g | 40g |
Chicken cordon bleu is higher in calories, protein and carbs compared to chicken Kiev. Chicken Kiev is higher in fat due to the garlic butter filling.
Vitamins and minerals
Both dishes provide vitamins and minerals primarily from the chicken:
– B vitamins (niacin, B6, pantothenic acid)
– Selenium
– Phosphorus
– Potassium
Chicken cordon bleu contains more calcium and vitamin D from the Swiss cheese.
Overall, chicken Kiev and cordon bleu are nutritious options that provide lean protein and important nutrients. Chicken cordon bleu is slightly higher in protein. For lower fat and calories, chicken Kiev may be preferable.
Cost comparison
The ingredient costs for chicken Kiev and cordon bleu can vary depending on the brands selected. Here is a rough comparison:
Chicken Kiev ingredients (per serving)
– Chicken breast (6oz) – $2
– Butter (2 tbsp) – $0.20
– Garlic (1 clove) – $0.10
– Breadcrumbs (1/4 cup) – $0.05
– Egg – $0.15
– Herbs – $0.10
Total cost per serving: $2.60
Chicken cordon bleu ingredients (per serving)
– Chicken breast (6 oz) – $2
– Ham (1 slice) – $0.50
– Swiss cheese (1 slice) – $0.75
– Breadcrumbs (1/4 cup) – $0.05
– Egg – $0.15
– Butter (1 tbsp) – $0.10
Total cost per serving: $3.55
Chicken cordon bleu costs about $1 more per serving to make at home compared to chicken Kiev. The extra cost is from the ham and Swiss cheese. You can reduce the cost of cordon bleu by using lower cost ham and cheese.
When dining out, chicken cordon bleu also tends to be priced higher than chicken Kiev at restaurants. Overall, chicken Kiev provides a lower cost chicken option.
Ease of preparation
Chicken Kiev and chicken cordon bleu have a similar preparation process – pounding chicken, rolling around a filling, breading and frying.
There are a few factors that make chicken Kiev slightly easier to prepare:
– The garlic butter for Kiev can be easily blended up rather than assembling slices of ham and cheese
– The garlic butter firms up when chilled, making it easier to handle than limp slices of ham or cheese
– Kiev does not have multiple filling ingredients that slide around
– No need to seal the edges of the chicken after rolling as much with Kiev
– Slightly fewer ingredients overall
So in summary, chicken Kiev involves a little less prep work and fussiness when it comes to the filling and rolling. However, both dishes are relatively straightforward breading and frying recipes. With some practice, either can be mastered by an intermediate home cook.
Popularity and availability
Chicken Kiev has long been a popular dish in Russia and countries formerly part of the Soviet Union. Following World War II it spread across Europe and gained popularity in the UK as well as the United States. It became a menu staple at higher end restaurants during the mid 20th century. Today it can be found frozen at many grocers and as an appetizer at steakhouses or corporate hotel chains.
Chicken cordon bleu originated in France and grew in popularity across Europe and abroad. Like chicken Kiev, it also became a popular menu item at restaurants in the 1950s-1960s. It remains well known and widely available today at grocers, delis, brasseries and cafeterias.
While both dishes are seasoned favorites, chicken cordon bleu has become more ubiquitous globally. It can be found in more cuisines and cultural contexts beyond French or Russian fare – for example as part of North American and British cooking. The combination of chicken, ham and melted cheese seems inherently appealing to a wide audience.
Chicken Kiev is still best known as part of Russian/Ukrainian cuisine. But it can be found at many restaurants internationally and often alongside cordon bleu as a breaded chicken choice. Where available, chicken Kiev is still valued for its dramatically melted garlic butter filling and crunchy fried crust.
Cultural significance
In addition to their popularity and diffusion globally, both chicken Kiev and cordon bleu hold cultural significance:
Chicken Kiev
– Beloved national dish of Ukraine and Russia
– Symbol of elite French-influenced cuisine of the czarist era
– Soviet-era specialty served at high-end state restaurants
– Representation of Russian/Ukrainian culinary history and pride
Chicken cordon bleu
– Symbol of fine French cuisine
– Name reflects elite culinary awards and mastery
– Mid-20th century marker of rising middle class prosperity
– Remains tied to French culinary tradition and prestige
Chicken Kiev is sometimes considered the national dish of Ukraine. It is valued as part of the country’s history and identity, especially with current conflicts with Russia.
Both dishes are markers of culinary advancement in their countries of origin. Their spread also signifies the growing reach of French cooking techniques and ingredients globally from the 19th century onwards.
Versatility and variations
One advantage of chicken cordon bleu is that it is highly versatile and adaptable to variations:
– Can substitute ham with other meats like turkey, beef pastrami, prosciutto
– Different cheeses work as well, such as Gruyère, Gouda, Havarti, Brie
– Herbs like oregano, basil, thyme can add flavor to the breading
– Sauce options include pasta sauce, mustard sauce, creamy mushroom sauce
– Can be baked as well as fried for lower fat option
Chicken Kiev is more limited in versatility since the garlic butter is central to the dish. However, some possible variations include:
– Using lemon-garlic butter or herb butter instead of plain garlic butter
– Adding parmesan or herbs to the breading
– Serving with different dipping sauces like marinara or aioli
– Baking instead of frying
– Subbing out the chicken for turkey, veal or pork cutlets
While cordon bleu offers more room for creativity, Kiev can also be tweaked by the home cook. Kiev just may lose some of its essential character if the garlic butter is changed too much.
Conclusion
Chicken Kiev and chicken cordon bleu are both delicious breaded chicken dishes with unique histories. Cordon bleu features the classic flavor combo of ham and Swiss, while Kiev is all about that dramatic garlic butter center.
Cordon bleu is more adaptable, ubiquitous globally and higher in protein. Kiev is simpler to prepare, more affordable, and holds national pride for Ukraine.
Whichever you choose, you can’t go wrong with these crunchy, savory chicken creations. Just be sure to serve them hot and, if you’re feeling decadent, with sauce on the side for dipping.