Name: Chicken Kiev
Total time: 85 min
Yield: 2
Ingredients: 2 chicken breasts, approximately 500g; 1 tsp salt; 1 tsp pepper; 120g butter; 3 garlic, finely chopped; 2 coriander leaves, finely chopped; 200g all-purpose flour; 2 beaten eggs; 200g breadcrumbs; Lettuce, thinly sliced; Cherry tomatoes, cut into 4 parts; Peeled corn; Mayonnaise; Tomato sauce or chili sauce

CATEGORY

medium

western

chicken

halal

Elfie V.

I find inspiration and joy in the kitchen as a passionate cooking enthusiast and culinary artist.

It's also known as Côtelette de Volaille, a Ukrainian and Russian cuisine. Crispy outside, juicy inside. “”

Easy to cook and delicious Chicken Kiev.

Chicken Kiev or Côtelette de Volaille is a classic dish that has been enjoyed by many for centuries. The dish is said to have originated in Ukraine, and it is thought that the first chicken kiev was created in the city of Kiev or Kyiv in the 18th century. The dish became popular in Russia in the 19th century, and it soon spread to other parts of Europe. Nowadays, Chicken Kiev is enjoyed by people all over the world. The original Chicken Kiev is made of a chicken breast that is pounded thin, rolled around a buttery filling, and then breaded and fried until crispy. The dish has evolved over time, and nowadays there are many different versions of chicken kiev. However, the classic dish is still loved by many people. If you’re looking for a delicious and hearty meal, try making this Chicken Kiev at home.

YIELDS 2 serving(s)

TOTAL TIME 85 minute(s)

Ingredients

2 chicken breasts, approximately 500g
1 tsp salt
1 tsp pepper
120g butter
3 garlic, finely chopped
2 coriander leaves, finely chopped
200g all-purpose flour
2 beaten eggs
200g breadcrumbs

Salad Ingredients

Lettuce, thinly sliced
Cherry tomatoes, cut into 4 parts
Peeled corn
Mayonnaise
Tomato sauce or chili sauce

Steps

Take butter, chopped garlic, and chopped coriander leaves, then mix well. Put in the freezer for 15 minutes.

Cut the chicken breast into thin slices like in the photo, then sprinkle with salt and pepper.

Take out the butter from the refrigerator, then place it on top of the chicken breast as in the photo. Cover the chicken breast with the other chicken breast piece, then use some toothpicks to cover all the sides of the chicken breast. If it's too long, you can cut the chicken into two parts.

Prepare all-purpose flour, beaten eggs, and breadcrumbs. Take out the chicken from the refrigerator.

First, coat the chicken in all-purpose flour, then dip in the beaten eggs, then coat in the breadcrumbs. After that, put it back into the beaten eggs, and lastly, coat it again with the breadcrumbs. Then, put the chicken in the refrigerator for 40 minutes.

Heat the oil over medium heat, and take out the chicken from the refrigerator. Fry the chicken until golden brown, it's recommended not to fry it for more than 10 minutes for better results.