Chicken Kiev
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Per portion
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For 1 portion
- Chicken breast1 Stk
- Butter25 g
- Garlic cloves1 Stk
- Parsley1 bunch
- Eggs1 Stk
- Flour25 g
- BreadcrumbsOr: Panko50 g
- Sunflower oil 130 ml for fryingas needed
- Lime juiceOr: Lemon juice¼ tbsp
- Iodized salt¼ tsp
- Pepper1 pinch
Step by step
- 1
Mix soft butter with pressed garlic, chopped parsley, salt, pepper and lemon juice.
- 2
Form butter mixture into a roll and place in freezer for 30 minutes.
- 3
Cut chicken breast open on a board to form a pocket.
- 4
Slice butter into 4 pieces and place one in each pocket.
- 5
Seal chicken firmly, season with salt and pepper.
- 6
First dredge in flour, then beaten egg and finally breadcrumbs — bread twice.
- 7
Chill 20 minutes.
- 8
Heat oil to 180°C.
- 9
Fry chicken golden 6–8 minutes until cooked through.
- 10
Drain on paper towels and serve immediately.
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