International Community Odense Odense International Cookbook | Page 51

Chicken Kiev

Russia

Ingredients:

Steps:

Chicken Breast
Butter 25-30 g per chicken breast
1 clove of garlic per chicken breast
Parsley
Oil or butter for frying

1. Mix butter, chopped parsley and squeezed garlic then
place in fridge for approximately 20 min.
2. Slice chicken breast in half, 1 small slice and 1 larger slice.
3. Cover chicken breast with plastic and pound thinly.
4. Take out butter mixture from the fridge.
5. Lay out the large piece of chicken breast and place a
spoonful of the butter mixture in the center of it.
6. Cover with the smaller slice of chicken breast, add salt and
pepper as preferred.
7. Place chicken in fridge for 10 min.
8. Preheat your oven to 200 °C.
9. Mix eggs and milk in a bowl.
10. Place flour and breadcrumbs in separate bowls.
11. Take out chicken and roll the sets in flour, then in egg and
milk mixture, followed by breadcrumbs. (For crispier coating
you may double dip in milk, egg mixture and again in bread
crumbs).
12. In pan, heat butter or oil and fry the chicken until golden
brown on both sides.
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13. Place in oven for 10-15 min.

For breading :
Milk
Flour
Bread Crumbs
Eggs
The amount depends on how many
chicken breast you plan on making.