Main
Chicken Kiev
- Preparation time
- 45 min
- Servings
- serves 4
Ingredients
- Chicken — to buy4 blancs
- Butter — to buy100 g
- Garlic — to buy2 cloves
- Parsley — to buy1 bunch
- Flour — to buy100 g
- Egg — to buy2
- Chapelure — to buy150 g
- Neutral oil — to buy500 ml (for frying)
- Salt — to buy1 tsp
- Pepper — to buy1/2 tsp
Preparation
Mix the soft butter with the crushed garlic, chopped parsley, salt and pepper, shape into a small log and freeze for 20 minutes until firm.
Flatten each chicken breast between two sheets of cling film with a rolling pin, to about 5 mm thick, without tearing it.
Place a stick of garlic butter in the centre of each cutlet, fold in the sides then roll tightly to enclose it well: this is the butter that will melt and spurt out when cut.
Coat each roll in flour, then in beaten egg, then in breadcrumbs; repeat the egg-breadcrumb step a second time for a thick coating that won't crack when fried.
Freeze the breaded rolls for 20 minutes: well chilled, they'll hold their shape during cooking.
Heat the oil to 170°C and fry the kotlety for 6-8 minutes, turning them, until golden and cooked through.
Drain on paper towel and serve immediately: cut in half at the table to enjoy the butter running out.