Chicken Kiev

Ingredients

• Chicken fillet 6 pieces
• Panko breadcrumbs 5 oz
• Garlic 4 cloves
• Chicken Egg 2 pieces
• 33% Cream 5 fl oz
• Butter 5 oz
• Parsley 0 oz
• Vegetable Oil 0 qt
• Scallions 0 oz
• Tarragon 0 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

In a bowl, use a fork to mix room temperature butter with chopped herbs, crushed garlic, and salt. Roll the mixture into a thin log, wrap it in plastic wrap, and place it in the freezer until it hardens.

Step 2

Pound the chicken breast between two sheets of plastic wrap until it is about 3–5 mm thick. Season with salt and pepper on both sides.

Step 3

Cut a piece of the butter sausage about 8–10 cm long and wrap it in the fillet. Place the patties in the refrigerator for 15 minutes.

Step 4

Whip the cream with the eggs, soak the patties in the egg-cream mixture, and then coat them in breadcrumbs.

Step 5

Heat the vegetable oil until it reaches a boil, then add the patties. Fry them until they turn brown, then transfer to the oven for an additional 5 minutes.

Step 6

Serve with a vitamin salad and mashed potatoes, sprinkled with breadcrumbs.