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 Ingredients and Directions
This recipe can serve up to 4, I like to serve extra butter on the side to put on top of the chicken when serving.
- 1/4 pound butter softened to room temperature.
- Juice of 1/2 a lemon
- 1 clove garlic finely diced
- 1 tsp dried tarragon
- 1 tsp dried parsley
- 1 tsp salt
- 1 tsp pepper
In a bowl place the butter and other ingredients and mash into a thoroughly combined mixture. Once combined place onto a piece of plastic wrap and roll into a tight log, and place into the freezer.
Chicken Kiev Ingredients
- 1 chicken breast per person, butterflied and pounded thin
- 2 Tbs compound butter per breast
- 2 eggs scrambled with 2 Tbs water & seasoned with 1 tbs Worcestershire
- Flour seasoned with salt and pepper
- Panko bread crumbs
- Salt and pepper
- Cooking oil
Directions for Chicken Kiev
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.
If it’s chicken I’m in !!!! 5 paws for détente and the chicken
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- Compound Butter
- 1/4 pound butter softened to room temperature.
- juice of 1/2 a lemon
- 1 clove garlic finely diced
- 1 tsp dried tarragon
- 1 tsp dried parsley
- 1 tsp salt
- 1 tsp pepper
- Chicken Kiev1 chicken breast per person, butterflied and pounded thin
- 2 Tbs compound butter
- 2 eggs scrambled with 2 Tbs water & seasoned with 1 tbs Worcestershire
- Flour seasoned with salt and pepper
- Panko bread crumbs
- Salt and pepper
- Cooking oil
- Compound Butter
- In a bowl place the butter and other ingredients and mash into a thoroughly combined mixture. Once combined place onto a piece of plastic wrap and roll into a tight log, and place into the freezer.
- Directions fro Chicken Kiev
- Preheat oven to 350 degrees
- 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. 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.Pound until about 1/8 of an inch in thickness. Right before cooking take 3 bowls, in one place the flour, the eggs in a second,and the panko in the third. 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 browned 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.
- Make extra butter and place small coins on top of chicken when serving.
