Chicken Kiev
In Russia, Ukraine and France it is known as côtelette de volaille.
Boneless chicken breast pounded and rolled around cold garlic butter with herbs, then coated with eggs and breadcrumbs. Can either be baked or fried.Place of origin:
Russian Empire
Recipe:
8 tablespoons unsalted butter
1 teaspoon kosher salt
1 teaspoon dried tarragon
1 teaspoon dried parsley
1/4 teaspoon freshly ground black pepper
4 boneless, skinless chicken breast halves
2 large whole eggs, beaten with 1 teaspoon water
2 cups Japanese bread crumbs (panko) plus 1/4 cup for filling
Vegetable oil for frying
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