Step 1: You will need
- 2 boneless chicken breasts
- 60 g unsalted butter, at room temperature
- 4 chopped fresh parsley
- 1 garlic clove, finely chopped
- 2 plain flour
- 1 grated parmesan cheese
- 100 g dried breadcrumbs
- 1 egg
- 6 vegetable oil
- freshly ground pepper
- 1 frying pan or deep fat fryer
- 1 chopping knife
- 1 chopping board
- 1 spoon
- 1 fork
- 4 small bowls
- 1 piping bag
- 1 slotted spoon
- 1 shallow dish
- kitchen paper
- cling film
Step 2: Season the butter
In a small bowl, blend the butter with the parsley, garlic, salt and pepper. Keep it out at room temperature and put into a piping bag.
Step 3: Prepare the chicken
Using the chopping knife, cut a horizontal pocket into both chicken breasts.
Step 4: Fill the chicken
Fill the pocket of the chicken with the butter mixture and fasten the openings with a toothpick.
Step 5: Prepare the breadcrumbs
Pour the breadcrumbs and parmesan cheese into a bowl and stir until well mixed.
Season the flour well with salt and pepper.
Step 6: Beat the egg
Crack the egg into a small bowl and beat it well.
Step 7: Line up the bowls
Line up the flour, the egg and the breadcrumbs in the three small bowls.
Step 8: Bread the chicken
Take the chicken and dust it with flour, then roll it in the egg and finally the breadcrumbs.
Step 9: Refrigerate the chicken
Place your breaded chicken kiev in a shallow dish, then cover and place in the fridge for 30 minutes. This makes the butter less likely to leak out of the chicken during cooking.
Step 10: Cooking the chicken
Heat up the vegetable oil in a frying pan on a moderate heat.
Place the chicken in the pan and cook for 5-6 minutes on each side until golden brown and cooked through thoroughly.
Step 11: VIDEOJUG TIP
If the chicken is thick, crispen up the outside by frying for a few minutes and then place in the oven for 7-10 minutes at 220° C.
Step 12: Drain the chicken
Place the chicken on kitchen paper to drain off any excess oil.