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Chicken Kiev
Chapter VII ·
Poultry · Nº 214
Chicken Kiev
9 ingredients
8 steps
Ingredients
Method
Ingredients
For
1
chicken breast
, whole
2 tablespoons
butter
, cold; 2 to 3 tablespoons
2
eggs
, beaten
4 tablespoons
breadcrumbs
, sandwich bread, untoasted
all-purpose flour
6 tablespoons
vegetable oil
salt
black pepper
parsley
, if desired
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Method
Tap a step to check it off
1
Split the chickens in half. Remove one whole breast from the carcass, boneless, keeping the wing bone attached to the breast. Do the same on the other side.
2
Separate the smaller part from the breasts. This gives you two large pieces with the bones and two smaller pieces.
3
Place the breast pieces between two sheets of plastic (or parchment paper), leaving the bone sticking out. Press or pound well to flatten them without shredding the meat. Season with salt and black pepper.
4
Add the cold butter, season with a little salt (and parsley, if desired) and divide into two parts. Shape with your hands and place in the center of the two larger breast pieces, then cover with the smaller ones.
5
Fully close with the larger part, leaving the bone sticking out.
6
Put the eggs and the bread crumbs in two separate shallow dishes. First coat the stuffed breasts in flour, shaking off the excess. Then dip them in the beaten egg and then in the bread crumbs, so they are well breaded.
7
First, quickly fry the two breaded breasts in hot oil to brown all sides, about 4 minutes.
8
Then finish cooking in a hot oven for 6 to 10 minutes (depending on size). Serve right away with french fries and petit pois.
From the same chapter
Poultry · Nº 199
Light chester
Poultry · Nº 200
Chicken francese
Poultry · Nº 201
Cordon bleu
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