Chicken Kiev

Name: Chicken Kiev (Kotlety pa Kievski s)
Cuisine: Russian
Ingredients: 4 skinless chicken breast fillets; 65 g/2½ oz/5 tbsp cold butter; 1.5 ml/¼ tsp ground white pepper; 2.5 ml/½ tsp garlic powder; 150 g/5 oz/3 cups fresh white breadcrumbs; 2-3 eggs; 750 ml/1¼ pints/3 cups rapeseed (canola) oil; cooked rice and sugarsnap peas, to serve; cooked rice and sugarsnap peas, to serve; 250 g/9 oz fresh porcini; 25 g/1 oz/2 tbsp butter; 15 ml/1 tbsp plain white (all-purpose) flour; 300 ml/½ pint/1¼ cups whipping cream; salt and ground black pepper; salt and ground black pepper

Kotlety pa Kievski s

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from My Russian Grandmother's Kitchen

By Elena Makhonko

Published 2015

About

These classic Ukrainian chicken breasts, filled with garlic butter and then deep-fried, are often accompanied with mushroom sauce. Traditionally the sauce is served in little pastry shells, called croustades, placed on individual serving plates.

Ingredients

4 skinless chicken breast fillets
65 g/2½ oz/5 tbsp

Method

On the underside of the chicken breast fillets, separate the small finger-thick fillets from the larger fillets. Put one fillet at a time on a sheet of oiled clear film (plastic wrap). Cover with another sheet of clear film and beat with a wooden rolling pin until the large fillets are 5mm/¼in thick and the smaller fillets 3mm/⅛in thick. When flat, remove from the clear

Energy 938kcal/3901kJ; Protein 46.2g; Carbohydrate 31.5g, of which sugars 3.3g; Fat 70.7g, of which saturates 33.9g; Cholesterol 327mg; Calcium 122mg; Fibre 1.5g; Sodium 568mg.