Gourmet Chicken Kiev Recipe
Ingredients
| Chicken breasts | 4 | |
| Butter | 12 Tablespoon | |
| Eggs | 2 , beaten | |
| Flour | 1 Cup (16 tbs) | |
| Bread crumbs | 2 Cup (32 tbs) | |
| Vegetable oil | 2 Cup (32 tbs) (For Deep Frying) | |
| Lemon juice | 1 Teaspoon, strained | |
| Tarragon | 1 Teaspoon | |
| Chives | 1 Teaspoon | |
| Parsley | 1 Tablespoon, chopped | |
| Salt | 2 Teaspoon | |
| Ground black pepper | 1 |
Directions
Have butcher bone chicken.
Skin the chicken breasts by starting at the pointed end of the breast, insert thumb under the skin and strip it off.
If you decide to prepare the chicken breasts with the wing bone attached, cut off the wing tip and its adjacent bone, leaving the short leglike bone attached to each breast.
Place the 8 halved chicken breasts, smooth side down, on a cutting board.
With a small sharp knife and your fingers, remove the small fillet from each breast.
Cover the breasts with waxed paper and with the flat side of a cleaver, pound them to a thickness of 1/8 inch.
If holes appear in the flesh, overlap the edges of the tear slightly, cover the patch with waxed paper and pound gently until the meat joins together.
Cut the butter into 8 equal parts.
Shape each piece of butter into a cylinder about 1/2 inch thick and 3 inches long.
To assemble the cut lets, gently peel off the waxed paper.
Sprinkle each chicken breast with 1/4 tsp. salt, 1/8 tsp. tarragon, 1/8 tsp. chives, 1/2 tsp. chopped parsley, 1/8 tsp. strained lemon juice and freshly ground black pepper.
Wrap the chicken breasts around the butter fingers, completely sealing in the seasonings and the butter.
Dip the cutlets first in flour, then in the beaten eggs, making sure the entire surface is coated.
Now, roll the cutlets into the fine bread crumbs until thoroughly coated.
Arrange all 8 cutlets on a platter and refrigerate for 2 to 6 hours before frying.
Deep fry the cutlets at 360 degrees for approximately 5 minutes, or until golden brown.
Drain and serve immediately.
Skin the chicken breasts by starting at the pointed end of the breast, insert thumb under the skin and strip it off.
If you decide to prepare the chicken breasts with the wing bone attached, cut off the wing tip and its adjacent bone, leaving the short leglike bone attached to each breast.
Place the 8 halved chicken breasts, smooth side down, on a cutting board.
With a small sharp knife and your fingers, remove the small fillet from each breast.
Cover the breasts with waxed paper and with the flat side of a cleaver, pound them to a thickness of 1/8 inch.
If holes appear in the flesh, overlap the edges of the tear slightly, cover the patch with waxed paper and pound gently until the meat joins together.
Cut the butter into 8 equal parts.
Shape each piece of butter into a cylinder about 1/2 inch thick and 3 inches long.
To assemble the cut lets, gently peel off the waxed paper.
Sprinkle each chicken breast with 1/4 tsp. salt, 1/8 tsp. tarragon, 1/8 tsp. chives, 1/2 tsp. chopped parsley, 1/8 tsp. strained lemon juice and freshly ground black pepper.
Wrap the chicken breasts around the butter fingers, completely sealing in the seasonings and the butter.
Dip the cutlets first in flour, then in the beaten eggs, making sure the entire surface is coated.
Now, roll the cutlets into the fine bread crumbs until thoroughly coated.
Arrange all 8 cutlets on a platter and refrigerate for 2 to 6 hours before frying.
Deep fry the cutlets at 360 degrees for approximately 5 minutes, or until golden brown.
Drain and serve immediately.
Chef
