Chicken Kiev is a global-famous Ukrainian dish manufactured from chicken fillet rolled around bloodless butter and covered with breadcrumbs. It’s either fried or baked.
– 8 chicken fillets
– 225g dried breadcrumbs
– 75g parmesan, grated
– 5 eggs, beaten
– 100g flour
– Salt, pepper, to taste
– 4 tbsp sunflower or vegetable oil, for frying
– 2 garlic cloves
– 200g butter softened
1. Finely chop garlic and place it in a bowl with butter. Season well. Mash with a fork until well combined, shape into two sausages, then tightly wrap and chill or freeze until really firm.
3. Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast.
4. Push 2 pieces of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.
5. Mix the breadcrumbs and Parmesan on one plate, and beat the eggs in another. On a third plate, mix the flour with pepper and some salt.
6. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each Kyiv has a double coating.
7. Chill for at least 1 hr before cooking.
8. Heat the oil in a large frying pan over medium-high heat. Fry for 2-3 mins each side until golden.
9. Transfer to a baking tray and cook for 20-25 mins until cooked through.