Kyiv chicken

Kyiv chicken Recipe

Essential ingredients

• Chicken breast

  100 g

• Breadcrumbs

  45 g (3 tsp)

• Parmesan (grated)

  30 g (1 cup)

• Eggs

  55 g (1 pieces)

• Flour

  70 g (½ cup)

• Paprika

  2 g (½ tsp)

• Sunflower oil

  15 g (1 tsp)

• Garlic

  3 g (1 tsp)

• Parsley

  6 g (2 cup)

• Butter 82.5%

  30 g (2 tbsp)

• Lemon juice

  3 g (½ tsp)

Ingredients to taste

How to make

Please follow the next steps:

1. 1

   Place garlic, chopped parsley, butter, and lemon juice in a bowl and season well. Squash with a fork until well combined.

2. 2

   Shape into two rolls using cling film. Then wrap tightly and chill or freeze until actually firm. Slice each into eight even pieces when firm.

3. 3

   Put chicken breast on a cutting board. Make a deep pocket inside the breast using a sharp knife. The best way is to push the point of a knife into the fat end and keep going halfway into the filet. Be mindful not to cut through because the butter will spread out when cooking.

4. 4

   Push two butter discs inside each chicken breast "pocket," flatten by pressing, and re-seal with your hands. Set aside.

5. 5

   Combine the parmesan and breadcrumbs on one plate, and place the eggs onto another.

6. 6

   Mix the flour with paprika seasoning with some salt on a third plate.

7. 7

   Dip each breast in the flour, egg, and breadcrumbs, so each kiev chicken has a doubled coating. It will make them extra crisp and help keep the butter inside. Chill for at least 60 minutes before cooking.

8. 8

   Heat the oven to 180C degrees. Pour the oil into a large non-stick frying pan over medium-high heat to heat. Start fry the cutlets for 2-3 minutes each side until golden crust – you may need to do this in sets. Move to a baking tray to bake for 20-25 minutes or until cooked.