Chicken Kiev

🔗 Source

🥘 Ingredients

butter 100 g
fresh dill
salt pinch
chicken breast 1-1.2 kg
salt
black pepper freshly ground
flour 50 g
eggs 2
milk 1 tbsp
salt pinch
dried white bread 150 g
vegetable oil 500-1000 ml

🍳 Cookware

deep pot
deep fryer
oven

📝

Classic dish with herb butter sealed inside breaded chicken breast. The key is ensuring the butter is carefully sealed to prevent leaking during cooking.

📝

Important: the butter must be thoroughly sealed inside the cutlet to prevent leaking during cooking.

📝

Serve immediately while the butter is still molten inside. Cut carefully to avoid hot butter splashing.

1

For the green butter, mix butter with fresh dill and salt . Shape into a roll, wrap in plastic, and freeze until solid. Cut frozen butter roll in half.
2

Carefully debone chicken breast , separating the skin and fillets. Season chicken fillets with salt and black pepper .
3

Place one piece of frozen butter in the center of each fillet. Carefully wrap the chicken around the butter, ensuring no gaps - the butter must be completely sealed inside.
4

For breading, prepare three stations: flour in one dish, eggs beaten with milk and salt in second dish, and dried white bread in third dish.
5

Create double breading: first coat each cutlet in flour, then dip in egg wash, then cover completely in breadcrumbs. Repeat the egg wash and breadcrumb coating for extra protection.
6

Heat vegetable oil for deep frying to 160°C in deep pot or deep fryer . Carefully fry cutlets until golden brown, about 2-3 minutes per side.
7

Transfer to preheated oven at 200°C and bake for 4-5 minutes to finish cooking through.

Actions

📥 Download .cook File 🔗 View Original

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