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Chicken Kiev
Classic chicken cutlets with a tender herb butter filling inside and a crispy golden crust on the outside. Perfect for a hearty lunch or dinner.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Finely chop the parsley. In a bowl, mix softened butter with the parsley. Wrap the butter mixture in plastic wrap and freeze for 20-30 minutes.
Butterfly the chicken breast with a sharp knife to create a rectangle and pound it lightly. Place pieces of the herb butter on one edge of the breast. Fold and roll the chicken so the butter is completely enclosed. Lightly beat the eggs with a pinch of salt, dip the cutlet in the egg mixture, then coat thoroughly with breadcrumbs. Repeat the breading process twice.
Heat plenty of oil in a deep skillet or sauté pan until hot. Fry the cutlets, turning occasionally, until they're golden brown and crispy on all sides. The oil should fully cover the cutlets or at least come halfway up the sides.
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