Tuesday, October 16, 2007

Chicken Kiev

Chicken KievThis recipe was also provided by one of the very talented housewives of kuking.net – Иша. I tried a couple of her other recipes, but this one is probably my favorite from her repertoire.

Chicken Kiev

200 grams of unsalted butter mix with the finely chopped parsley (I prefer cilantro) and 0.5 teaspoon of salt. Form 6 butter cutlets; place in freezer.

Place chicken breasts (boneless, skinless), 1 at a time, between 2 pieces of plastic wrap. Pound carefully, because breasts are very tender and it’s easy to break them.

Roll chicken breasts tightly over the butter spheres, forming cutlets; place in freezer.

Prepare 3 cups:
First: 2 tablespoons of flour + 1 teaspoon of ground black pepper + 1 teaspoon of spices for chicken (I usually substitute it with some cayenne pepper, dried dill and dried parsley).
Second: 2 eggs mix/whip with 100 ml(3.5 oz) of milk + 1 teaspoon of salt
Third: bread crubms.

Chilled cutlets roll in the flour, then dip in the egg mixture, then roll in the bread crumbs. Dip in the egg mixture again and for the second time roll in the bread crumbs.

Hit the frying pan, fry the cutlets on all sides until golden (couple of minutes on each side). Put the cutlets in the preheated to 390 F oven and bake for 15 minutes (I usually put them in the 375F oven for about 20-30 minutes, depending on the cutlet’s size).

Serve immediately.
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