Chicken Kiev

I cook today: Chicken Kiev with Mashed Potatoes, Peas & Carrots
Preparation: 1 hour & 30 minutes
Cooking time: 30 minutes
Total time: 2 hours
Category: Lunch Recipes, Meat Dishes, Ukrainian Cuisine
Our Recipe rating:

Ingredients for 4 servings:

• 4 chicken breast fillets
• 125 grams of butter
• 3 tablespoons of chopped dill
• 1 tablespoon of chopped chives
• 1 tablespoon of chopped parsley
• 1 egg
• Flour
• Breadcrumbs
• Oil for frying/deep-frying
• Salt & pepper

Kitchen Helper/Gadgets:

• Clingfilm
• Meat hammer or pan to place the chicken breast fillets
• Pan or pot for frying/deep-frying

Instructions:

…preparations for the herbal butter:

Get Butter timely out of the refrigerator, so that they can assume room temperature. Stir together 125 grams of room-tempered butter with 5 tablespoons chopped herbs (eg. dill, chives and parsley) and a pinch of salt and a pinch of pepper until all herbs are well incorporated into the butter. Then give the butter onto a sheet of plastic wrap and roll it into a small “sausage”, then store the herb butter for about 15 minutes in the refrigerator.

…preparations for the chicken:

Laterally cut off a small piece on the thinner underside of the fillets, then depending on the thickness of the fillets cut into (but not through) once or twice at the other side of the fillet to enlarge the area of the fillets.

Place the enlarged chicken breast and the small fillet piece between 2 sheets of clingfilm and flatten as thin as possible with a meat hammer or a pan.

…for the Chicken Kiev:

Get the herbal butter out of the refrigerator and cut into 4 equal pieces. Place each piece of herbal butter centered on the plated chicken breast fillet, then cover the butter totally with the smaller chicken piece and roll up the whole chicken fillet, so the herbal butter is completely wrapped in the chicken.

Provide a plate of flour, a plate of beaten egg and a plate of breadcrumbs and first turn the chicken in flour, then drag in whisked egg and finally turn in breadcrumbs. Allow the breaded cutlets for at least 1 hour in the fridge.

Heat up a large pan with plenty of oil or a pot of oil for deep-frying and fry the chicken fillets for a few minutes until golden brown.

Then best serve the Chicken Kiev with mashed potatoes, peas and carrots. Bon Appetite!

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):