Chicken Kiev (Russia / Ukraine

World-Bites (7) / Chicken Kiev



One of the most famous Russian dishes, Chicken Kiev , without any doubts belong to the row of culinary masterpieces. It deserves its name both - the way it looks and the way it tastes. Classical "Kotlety-po-Kievsky" was invented in the earlier 20th century in St. Petersburg. It is a dish of boneless chicken breast pounded and rolled around cold unsalted butter, then breaded and fried. It is also known as Chicken Supreme. As its popularity has spread internationally, various seasonings have been added to the butter, most commonly garlic. A real one has to be juicy.

Ingredients

1/3 cup unsalted butter
1 tablespoon lemon juice
Freshly ground white pepper, to taste
4 whole chicken breasts, skinned, boned and halved
3 tablespoons all purpose flour
2 small eggs beaten
1-1/2 cups dry bread crumbs
Vegetable oil for frying

Blend together the butter, lemon juice and pepper. Roll the mixture and cover with plastic wrap. Chill for several hours or until quite hard.

Pound the chicken breasts gently between two sheets of wax(greaseproof) paper, to flatten without ripping the meat. Place a roll of butter in the center of each fillet, turn in the ends and roll up firmly, ensuring there are no tears in the meat through which butter could seep out.

Dip the rolls lightly in the flour, shaking off any excess. Dip into the beaten egg, then roll in the bread crumbs until well coated. Cover and chill for several hours.

Add the oil to a deep fryer, to a depth of 2-3 inch. When the oil is hot, drop the rolls in batches, allowing plenty of room in the deep fryer. Fry until they are deep golden brown, about 8-10 minutes.

Place on paper towels and keep warm in a low oven until the rest of the chicken is fried.

Serve immediately – it is essential that this dish be served piping hot.