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Russian · Meat
Chicken Kiev
A classic dish of chicken breast stuffed with herb butter, fried to a golden crisp.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Finely chop the parsley. In a bowl, mix it with softened butter. Wrap the mixture in plastic wrap and place it in the freezer for 20-30 minutes.
2
Make a deep pocket in each chicken breast by slicing it horizontally without cutting all the way through, then gently pound it out. Place pieces of the chilled butter inside and carefully fold the edges to seal.
3
Whisk the eggs with salt, dip the cutlets in, and then dredge in breadcrumbs. Repeat twice for a thick crust.
4
Heat vegetable oil in a deep skillet or saucepan. Fry the cutlets, turning them frequently, until golden brown on all sides. The oil should cover them at least halfway.
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