Котлета по-киевски

The first day (fall 1916) I shopped in Kiev market my mind was much obsessed with what appeared to me to be a most remarkable phenomenon. On my tour of the market I was astonished to see that most of the plump chickens exposed for sale were, apparently, legless! I made inquiries of my friends, and was told that this was due to the popularity of chicken a la Kiev, a speciality of the city’s menus, and for this dish the legs took me some time to discover, but I found that they were sold separately.

... the recipe (which is one that I have been asked for many times in London after I had served chicken à la Kiev).
The breast of the chicken is first removed, the meat being sliced away by a sharp knife in one strip. This strip of breast-meat is then banged flat with the blade of the knife, and if done properly the chicken meat spreads into one thin, wide slice. It is of the utmost importance that this meat should be flattened out as thinly as possible.
Cut from under the wings two more fillets of chicken meat and treat them in the same way, and lay aside for the moment.
Next, the flattened breast of the chicken is taken and stuffed with hard butter and truffles, and rolled into a torpedo shape. The flattened fillets from under the wings are next taken up and folded over the breast, which has already been stuffed with truffles and hard butter and moulded into a torpedo shape, the function of the fillets being to keep the shape together. Brush the whole with beaten egg and breadcrumbs, take up carefully, and, just prior to serving, fry in deep fat as a fillet of sole is fried, and serve it up with fried parsnips.

Joseph (Giuseppe) Vecchi, My Tavern is My Drum, 1948.

Later, in 1917, this guy ran the restaurant of the Continental hotel in Kyiv, so I'm pretty sure he knew what he wrote about.

Looks like Russians should shove all this bullshit about Novo-Mikhailovsky cutlets up their ass.

Венгерская диета