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Russian · Meat
Chicken Kiev
Juicy chicken patties with a fragrant butter and dill center, coated in a crisp, golden crust. This recipe combines pan-frying and baking for the ultimate texture.
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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
Mix the egg and seasonings into the minced meat, and knead thoroughly.
2
Combine softened butter with chopped dill, place on plastic wrap, shape into a log, and freeze.
3
Cut the chilled butter into portion-sized pieces.
4
Shape the patties, enclosing a piece of the herbed butter in the center of each.
5
Dredge first in flour, then in beaten egg, and breadcrumbs; repeat the egg and breadcrumb coating for a double crust.
6
Pan-fry in vegetable oil until golden brown.
7
Transfer to a baking dish and bake in a preheated oven at 190 °C (375 °F) for 10–15 minutes.
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