Chicken Kiev
Much more than a delicious cutlet, the Kiev chicken is really delicious, perfect for those who want to bring to the table a decidedly irresistible dish. Making this recipe is absolutely not difficult, on the contrary, it is definitely within everyone's reach and the result will undoubtedly be amazing. If you are always looking for new ideas and new ideas for making dishes with chicken, this is the right recipe for you. The chest becomes a pocket that welcomes a super creamy filling, try it and you will see what goodness!
Chicken Kiev is a second course very easy to prepare: a crunchy chicken cutlet with a heart of butter flavored with parsley in the center, perfect for a dinner with friends or to experiment with new recipes. Preparing chicken Kiev is very simple, in a few steps you will bring to the table a delicious second course: the delicate flavor of chicken meat in fact meets the creaminess of butter, all wrapped in a crunchy breading. The recipe seems to have French origins, although the name could be misleading, and it is a dish much appreciated throughout Québec also for its ease! Let's see step by step how to do it without errors!
Ingredients
CHICKEN BREAST 4BUTTER AT ROOM TEMPERATURE 200gPARSLEY a tuftSALT to tasteBLACK PEPPER POWDER to tasteEGGS 2BREADCRUMBS to tasteSEED OIL to taste
How to make Kiev chicken
Add the coarsely chopped butter in a mixer. Add the parsley, a clove of garlic cut in half and deprived of the soul, salt and pepper. Blend until creamy and well blended. Take the chicken breasts, eliminate the nerves and bones. Cover them with a sheet of transparent paper and beat them with a meat mallet being careful not to form holes. Spread a teaspoon of butter cream on each slice of chicken breast then starting from the shorter side close the chicken slices forming a candy. Close the rolls with toothpicks or wrap them with plastic wrap and place them in the fridge for 2 hours. After this time you can dedicate yourself to breading: in a dish open the eggs and beat them with a fork, in a second course pour the breadcrumbs. Take the chicken rolls from the fridge, pass them first in the egg and then in the breadcrumbs, making sure that they are completely covered evenly. Pour them into boiling oil, fry for about 5 minutes turning them with the help of a slotted spoon until they are golden brown. Drain, pass them on a sheet of absorbent paper to remove excess oil and serve immediately! Now I'm cutting the chicken Kiev to show you the butter coming out from the inside. It is a perfect combination of chicken, garlic, and parsley.
To garnish: green beans to taste and baby carrots to taste.
RecommendationsIn this preparation we used chicken breasts that you can replace with the thighs: remove the bones and roll out the meat with a meat beater and then stuff it and close it like a candy. If you have little time, you can let the meat rest in the freezer for 30 minutes before baking.
Much more than a delicious cutlet, the Kiev chicken is really delicious, perfect for those who want to bring to the table a decidedly irresistible dish. Making this recipe is absolutely not difficult, on the contrary, it is definitely within everyone's reach and the result will undoubtedly be amazing. If you are always looking for new ideas and new ideas for making dishes with chicken, this is the right recipe for you. The chest becomes a pocket that welcomes a super creamy filling, try it and you will see what goodness!
Chicken Kiev is a second course very easy to prepare: a crunchy chicken cutlet with a heart of butter flavored with parsley in the center, perfect for a dinner with friends or to experiment with new recipes. Preparing chicken Kiev is very simple, in a few steps you will bring to the table a delicious second course: the delicate flavor of chicken meat in fact meets the creaminess of butter, all wrapped in a crunchy breading. The recipe seems to have French origins, although the name could be misleading, and it is a dish much appreciated throughout Québec also for its ease! Let's see step by step how to do it without errors!
Ingredients
CHICKEN BREAST 4
BUTTER AT ROOM TEMPERATURE 200g
PARSLEY a tuft
SALT to taste
BLACK PEPPER POWDER to taste
EGGS 2
BREADCRUMBS to taste
SEED OIL to taste
How to make Kiev chicken
Add the coarsely chopped butter in a mixer. Add the parsley, a clove of garlic cut in half and deprived of the soul, salt and pepper. Blend until creamy and well blended. Take the chicken breasts, eliminate the nerves and bones. Cover them with a sheet of transparent paper and beat them with a meat mallet being careful not to form holes. Spread a teaspoon of butter cream on each slice of chicken breast then starting from the shorter side close the chicken slices forming a candy. Close the rolls with toothpicks or wrap them with plastic wrap and place them in the fridge for 2 hours. After this time you can dedicate yourself to breading: in a dish open the eggs and beat them with a fork, in a second course pour the breadcrumbs. Take the chicken rolls from the fridge, pass them first in the egg and then in the breadcrumbs, making sure that they are completely covered evenly. Pour them into boiling oil, fry for about 5 minutes turning them with the help of a slotted spoon until they are golden brown. Drain, pass them on a sheet of absorbent paper to remove excess oil and serve immediately! Now I'm cutting the chicken Kiev to show you the butter coming out from the inside. It is a perfect combination of chicken, garlic, and parsley.
To garnish: green beans to taste and baby carrots to taste.
Recommendations
In this preparation we used chicken breasts that you can replace with the thighs: remove the bones and roll out the meat with a meat beater and then stuff it and close it like a candy. If you have little time, you can let the meat rest in the freezer for 30 minutes before baking.
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