Chicken kyiv recipe

A pounded chicken fillet wrapped around a frozen herb-butter baton, double-breaded and deep-fried so the butter bursts out when you cut it.

2 hours and 50 minuteshard11 ingredients

Ingredients

• 120 g butter
• 4 chicken breasts
• 1 bunch fresh dill
• 1 bunch fresh parsley
• 2 clove garlic
• 50 g flour
• 2 eggs
• 120 g breadcrumbs
• 1 tsp salt
• 1 tsp black pepper
• 1000 ml sunflower oil

How to make Chicken kyiv

1. Mash 120 g of soft butter with 2 tablespoons of chopped dill, 1 tablespoon of parsley, 2 crushed garlic cloves and 1/2 teaspoon of salt. Roll it into a log in cling film and freeze at least 1 hour until rock hard - this is the whole trick.
2. Butterfly 4 chicken breasts, keeping the wing bone attached if you can, and pound them between two sheets of film to about 5 mm without tearing holes.
3. Cut the frozen butter into 4 batons, lay one on each fillet, roll it up tight, fold the sides in and press the seam closed so there is no gap.
4. Roll each parcel in 50 g of flour, then 2 beaten eggs, then 120 g of breadcrumbs - then dip it in egg and breadcrumbs a second time. The double crust is what holds the butter in.
5. Chill the breaded rolls uncovered in the fridge for 1 hour, or 20 minutes in the freezer, so the coating sets and the butter stays solid.
6. Heat sunflower oil to 170-180 °C, deep enough to cover the rolls, and fry them 6-7 minutes until deep gold.
7. If the fillets are thick, finish them 8-10 minutes in a 180 °C oven, no longer, or the butter cooks away.
8. Serve immediately with the seam side up; cut into it at the table and the green butter should run straight out.

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