Meat
Chicken Kiev
Chicken Kiev, a wonderful breaded cutlet with a compound butter in the center. It's a great dish that's easy to make with a few tricks, will come out perfectly every time. Like many recipes the origins are muddied and the exact recipe up for debate.
The tricks are simple, pound the cutlet thin, roll tightly,freeze slightly to firm up before breading, and start and end the cooking process flap side down.
You can use any number of flavorings to use in the butter, the choice is yours. Chicken Kiev Compound Butter
Directions
- The biggest trick to a successful chicken Kiev is to pound the chicken thin and wrap the butter tightly so it doesn't leach out during the cooking process.
- Place a piece of parchment paper or plastic wrap sprinkled with a little water on a sturdy surface.
- Put the chicken on it and cover with a second piece.
- Pound until about 1/8 of an inch in thickness.
- Lightly salt and pepper both sides of the chicken.
- Place the butter about 1/3 of the way down the chicken and pull chicken over the butter, then fold in the sides and roll tightly.
- Place onto a sheet pan or plate flap side down and put into the refrigerator or freezer to firm up.
- Right before cooking take 3 bowls, in one place the flour, the eggs in a second,and the panko in the third.
- Preheat oven to 350° Roll the chicken into the flour, dip to cover in the egg wash and place into the panko and bread completely.
- In a frying pan with about 1/2 inch of oil brown the chicken flap side down first.
- Once completely browned on all sides, place into a baking dish and bake for 30 -45 minutes until done.