kipfilet

Kipfilet is the Dutch term for boneless, skinless chicken breast fillet, the lean cut taken from the pectoral muscles of the chicken. It is widely available in supermarkets and can be sold as whole fillets, sliced, or portioned into medallions.

The fillet is a versatile, mild-tasting cut that cooks quickly and is commonly used in daily cooking. It is usually sold boneless and skinless, though some products may include a small amount of skin or be pre-marinated. To ensure even cooking, chefs often flatten the fillets or cut them into uniform pieces before cooking.

Kipfilet can be prepared in many ways, including grilling, pan-searing, baking, or poaching. It is also suitable for stir-fries, curries, and stews. Because it is lean, it can dry out if overcooked, so it is often cooked to just done and allowed to rest briefly. Safe internal temperature for poultry is 74°C (165°F).

Nutrition-wise, kipfilet is high in protein and relatively low in fat, especially when skinless. Per 100 grams of raw fillet, it provides roughly 165 calories, about 31 grams of protein and around 3–4 grams of fat. It is a good source of B vitamins, including niacin and vitamin B6, and minerals such as phosphorus.

Storage and safety guidelines advise refrigerating kipfilet promptly and using it within one to two days, or freezing for longer storage. Thaw in the refrigerator and cook promptly after thawing. Kipfilet is a staple ingredient in Dutch and Belgian home cooking and features in a wide range of traditional and modern recipes.