The Kiev Cutlet in the Cafeteria of the Russian State Duma Has Been Renamed 0 86

The history of the cutlet itself is somewhat more complicated. One of its predecessors is considered to be the French côtelettes de volaille — cutlets made from poultry. There are various versions of where and when the familiar variant with chicken fillet and butter inside appeared.

At the same time, the name associated with Kiev emerged long before the post-war Soviet campaign against 'cosmopolitanism': Chicken Kiev was mentioned in the American press as early as 1937, and the recipe for chicken cutlet à la Kiev was published in the USA in 1946. In Soviet literature, 'котлеты de volaille по-киевски' appeared in 1947.

After the war, the dish became particularly popular in Soviet restaurants, and later it was included in the menu of Intourist and gained international fame.

And now, almost eight decades later, the name has once again become inconvenient. At least in the cafeteria of the State Duma.

Now there are no geographical associations — only chicken and butter.