Kotlety Po-Kievski (Chicken Kyiv)

Esivalmistelut

Ainesosat

Valmistusohje

Vaihe vaiheelta

1. 1

   Prepare the herb butter by combining the softened unsalted butter, fresh parsley, garlic, salt, and black pepper in a small bowl.

   Noin 5 min

   Kokin vinkki: Ensure the butter is soft enough to mix easily but not melted.

2. 2

   Divide the herb butter mixture into 4 equal portions and roll each into a small log or ball. Place these butter logs on a small plate and freeze for at least 15 minutes to firm up.

   Noin 15 min

   Kokin vinkki: Freezing the butter prevents it from melting out during cooking.

3. 3

   Place each chicken breast between two pieces of plastic wrap or in a large freezer bag. Using a meat mallet or rolling pin, pound the chicken breasts evenly to about 1/4 inch thickness.

   Noin 5 min

   Kokin vinkki: Pound gently and evenly to avoid tearing the chicken.

4. 4

   Season both sides of the pounded chicken breasts lightly with salt and pepper.

   Noin 1 min

5. 5

   Place one frozen herb butter log in the center of each pounded chicken breast. Fold the short ends of the chicken over the butter, then roll tightly from one long end to the other, completely enclosing the butter.

   Noin 5 min

   Kokin vinkki: Ensure there are no gaps for the butter to escape. You can tuck in any loose edges.

6. 6

   Set up a breading station with three shallow dishes: one with all-purpose flour, one with beaten egg, and one with panko breadcrumbs.

   Noin 2 min

7. 7

   Dredge each chicken roll in the all-purpose flour, shaking off any excess. Then dip it into the beaten egg, allowing excess to drip off. Finally, thoroughly coat it in the breadcrumbs, pressing gently to adhere.

   Noin 5 min

   Kokin vinkki: For extra crispiness, you can double-bread by repeating the egg and breadcrumb steps.

8. 8

   Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat to 350°F (175°C).

   Noin 5 min

   Kokin vinkki: Use a thermometer to ensure accurate oil temperature.

9. 9

   Carefully place the breaded chicken rolls into the hot oil, ensuring not to overcrowd the pan. Fry for about 6-8 minutes, turning occasionally, until golden brown and cooked through.

   Noin 8 min

   Kokin vinkki: Cook in batches if necessary to maintain oil temperature. The internal temperature should reach 165°F (74°C).

10. 10

    Remove the cooked chicken Kyiv from the oil and place on a wire rack set over a paper towel-lined baking sheet to drain excess oil.

11. 11

    Serve immediately and enjoy the bursting herb butter.