Chicken Kiev
Chicken Kiev, while named after the Ukrainian capital, has a disputed origin. Some sources claim it was created by French chefs in the late 19th century, while others believe it's an invention of Soviet cuisine. The dish's popularity has grown worldwide due to its simple preparation and impressive flavor. The combination of crispy breading and melted garlic butter provides a unique culinary experience that everyone should try.
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Ingredients for this recipe
Servings: 4
4
Chicken Breast
100
g
Butter
2
cloves
Garlic
10
g
Fresh Parsley
100
g
All-Purpose Flour
2
Eggs
150
g
Breadcrumbs
500
ml
Sunflower Oil
1
tsp
Salt
1
tsp
Black Pepper
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Preparation Steps
1
Slice the chicken breasts thinly, then gently pound them to an even thickness. Be careful not to tear the meat.
2
Combine the softened butter with finely chopped parsley, minced garlic, salt, and pepper. Shape the mixture into small cylinders and freeze for 10 minutes to harden.
3
Place a butter cylinder in the center of each chicken breast slice. Fold in the sides and roll up tightly to prevent the butter from leaking during cooking.
4
Dredge the chicken in flour, then dip in beaten eggs, and finally coat with breadcrumbs. Repeat the breading process for a thicker coating.
5
Heat plenty of oil in a deep skillet over medium heat. Fry the chicken until golden brown, about 6-8 minutes. Before serving, place on paper towels to absorb excess oil.
