Classic Chicken Kiev
4 servings
30 minutes
Classic Chicken Kiev. One of those stories about primogeniture, the debate about which will never cease. One of the dishes accepted into international gastronomic practice. Not as widespread as beef stroganoff, of course, but widespread enough to be recognized at least by the edge of international memory. And, of course, the main hit of all Soviet restaurants and a-la russe establishments around the world. If desired, the classic can be slightly adjusted by making breading from Japanese panko breadcrumbs and butter for the filling using the method of sauce for Burgundy snails.
1
Cut the chicken to obtain two breast fillets with the shoulder bone on the leg. Remove the skin. Place the fillets skin side up, make a cut from the middle along both sides, arrange the halves to fit the filling, and gently pound. Trim the white tendons to prevent the patties from shrinking.
- Chicken: 1.2 kg
2
In a bowl, mix chopped parsley, oil, and salt, stirring thoroughly until a homogeneous mass is obtained. Divide the mixture into two parts, shape them, and place in the freezer for 3-5 minutes. Then place on the fillet and tightly wrap the cutlet, returning it to the freezer for another 3-5 minutes.
- Parsley: 20 g
- Butter: 140 g
- Salt: 0.5 teaspoon
3
In a bowl, combine eggs and milk and whisk. Dredge the patties in flour, then in the mixture. Then coat in breadcrumbs, back in the mixture, and again in breadcrumbs. Gently press.
- Chicken egg: 2 pieces
- Milk: 100 ml
- Wheat flour: 60 g
- Breadcrumbs: 140 g
4
Pour oil into the fryer and heat to 200 degrees. Preheat the oven to 200 degrees. Fry the patties in the fryer until golden brown (about 5 minutes), then finish cooking in the oven for 10 minutes. Before serving, blot with a napkin.
- Vegetable oil: 300 ml