Chicken Kiev

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

The main hit of all Soviet restaurants and bistros around the world. This classic can be slightly adjusted by using Japanese panko breadcrumbs and incorporating butter for the filling, following the method used for Burgundy snails.

Ingredients

Chicken fillet - 6 pieces
Panko breadcrumbs - 5 oz
Garlic - 4 cloves
Chicken Egg - 2 pieces
33% Cream - 5 fl oz
Butter - 5 oz
Parsley - 0 oz
Vegetable Oil - 0 qt
Scallions - 0 oz
Tarragon - 0 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

In a bowl, use a fork to mix room temperature butter with chopped herbs, crushed garlic, and salt. Roll the mixture into a thin log, wrap it in plastic wrap, and place it in the freezer until it hardens.

Step 2

Pound the chicken breast between two sheets of plastic wrap until it is about 3–5 mm thick. Season with salt and pepper on both sides.

Step 3

Cut a piece of the butter sausage about 8–10 cm long and wrap it in the fillet. Place the patties in the refrigerator for 15 minutes.

Step 4

Whip the cream with the eggs, soak the patties in the egg-cream mixture, and then coat them in breadcrumbs.

Step 5

Heat the vegetable oil until it reaches a boil, then add the patties. Fry them until they turn brown, then transfer to the oven for an additional 5 minutes.