Chicken Kyiv - The World's Food
The World's Food
Yield: 4
Time: 1 1/2 hours
Crispy chicken cutlet stuffed with garlic and herb compound butter, a classic from Ukraine
Ingredients
2 chicken breasts, butterflied and pounded into four 1/4 inch thick cutlets8 tablespoons butter
1 bunch parsley, chopped
4 cloves garlic, minced
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup all-purpose flour
1 egg
1 tablespoon milk
1 cup breadcrumbs
1-6 cups cooking oil for a deep-fryer or to fry cutlets in a skillet
Preparation
Step 1
Soften butter and blend together with parsley, garlic, Dijon mustard, salt and pepper in a small bowl
Step 2
Refrigerate this compound butter 30 minutes
Step 3
Use a meat tenderizer to pound each chicken cutlet to 1/4 inch thickness, being careful not to create holes in the chicken
Step 4
Roll or wrap 2 Tablespoons compound butter tightly in each tenderized chicken cutlet, making sure the butter is completely enveloped in the chicken and that no holes are visible
Step 5
Coat each rolled cutlet with a thin layer of flour
Step 6
Place cutlets in the freezer for 10-15 minutes
Step 7
Mix egg with milk in a small casserole dish and coat each cutlet with this egg wash
Step 8
Thoroughly coat cutlets with breadcrumbs in a separate small casserole dish
Step 9
Refrigerate cutlets 30 minutes
Step 10
Preheat deep-fryer to 350 F and oven to 350 F
Step 11
Deep fry cutlets 3 minutes or until well browned. You may also fry the cutlets in a skillet
Step 12
Transfer the fried cutlets to a baking sheet and bake for 15 minutes or until internal temperature of the chicken reaches 165 F
Step 13
Remove from oven and cool 5 minutes before serving
Note: This is a slightly modified version of the original recipe found here.
Soften butter and blend together with parsley, garlic, Dijon mustard, salt and pepper in a small bowl
Step 2
Refrigerate this compound butter 30 minutes
Step 3
Use a meat tenderizer to pound each chicken cutlet to 1/4 inch thickness, being careful not to create holes in the chicken
Step 4
Roll or wrap 2 Tablespoons compound butter tightly in each tenderized chicken cutlet, making sure the butter is completely enveloped in the chicken and that no holes are visible
Step 5
Coat each rolled cutlet with a thin layer of flour
Step 6
Place cutlets in the freezer for 10-15 minutes
Step 7
Mix egg with milk in a small casserole dish and coat each cutlet with this egg wash
Step 8
Thoroughly coat cutlets with breadcrumbs in a separate small casserole dish
Step 9
Refrigerate cutlets 30 minutes
Step 10
Preheat deep-fryer to 350 F and oven to 350 F
Step 11
Deep fry cutlets 3 minutes or until well browned. You may also fry the cutlets in a skillet
Step 12
Transfer the fried cutlets to a baking sheet and bake for 15 minutes or until internal temperature of the chicken reaches 165 F
Step 13
Remove from oven and cool 5 minutes before serving
Note: This is a slightly modified version of the original recipe found here.
