Traditional Chicken Kiev
Course: Chicken, Main CourseOh, Chicken Kiev, that classic dish that takes you straight back to the heart of traditional cuisine with a twist! This isn’t just any chicken dinner; it’s a journey through history, packed with flavors and culinary craftsmanship. Originating from the early 20th century, it’s often attributed to Russian and Ukrainian chefs who were keen on impressing their guests with something out of the ordinary. It’s like they decided to wrap up a surprise inside a juicy chicken parcel, and boy, did they nail it!
Now, let’s talk health and calories, because, let’s face it, with 1 kg of chicken mince and 200 g of butter, this isn’t exactly your light weekday meal. However, when enjoyed in moderation, it offers a good protein punch, thanks to the chicken, and a dose of joy from the buttery heart. The herbs, garlic, and spices add their bit by offering antioxidants and boosting flavor without extra calories.
This dish is quite the project, with its buttery filling of garlic, thyme, and parsley, encased in a tender chicken mince cocoon. The real magic happens when you bite in, and the molten butter filling oozes out, mingling with the crisp, breadcrumb-coated exterior. It’s like a mini explosion of warmth and comfort in your mouth, without the trip to the cold Eastern Europe.
But let’s not forget the process: shaping that mince around a core of chilled, herbed butter, then the triple-threat coating of flour, beaten eggs with milk, and finally breadcrumbs mixed with Parmesan and spices. It’s a bit of a kitchen ballet, with each step leading gracefully to the next.
Frying then baking ensures a golden crust with a thoroughly cooked inside, making each bite a perfect blend of textures and tastes. Serving it up with some creamy mashed potatoes and a fresh salad on the side? Now that’s a meal that speaks to the soul.
Remember, Chicken Kiev is more than just a dish; it’s a testament to culinary innovation and tradition, a reminder of the power of good food to transport us through time and space. So, while it might not be the go-to for calorie counters, its burst of flavors and rich history make it a worthy treat for those special occasions.
Now, let’s talk health and calories, because, let’s face it, with 1 kg of chicken mince and 200 g of butter, this isn’t exactly your light weekday meal. However, when enjoyed in moderation, it offers a good protein punch, thanks to the chicken, and a dose of joy from the buttery heart. The herbs, garlic, and spices add their bit by offering antioxidants and boosting flavor without extra calories.
This dish is quite the project, with its buttery filling of garlic, thyme, and parsley, encased in a tender chicken mince cocoon. The real magic happens when you bite in, and the molten butter filling oozes out, mingling with the crisp, breadcrumb-coated exterior. It’s like a mini explosion of warmth and comfort in your mouth, without the trip to the cold Eastern Europe.
But let’s not forget the process: shaping that mince around a core of chilled, herbed butter, then the triple-threat coating of flour, beaten eggs with milk, and finally breadcrumbs mixed with Parmesan and spices. It’s a bit of a kitchen ballet, with each step leading gracefully to the next.
Frying then baking ensures a golden crust with a thoroughly cooked inside, making each bite a perfect blend of textures and tastes. Serving it up with some creamy mashed potatoes and a fresh salad on the side? Now that’s a meal that speaks to the soul.
Remember, Chicken Kiev is more than just a dish; it’s a testament to culinary innovation and tradition, a reminder of the power of good food to transport us through time and space. So, while it might not be the go-to for calorie counters, its burst of flavors and rich history make it a worthy treat for those special occasions.
Ingredients
1 kg (1.1 lbs) chicken mince
200 g (7 oz) butter (room temperature)
80 ml (2.8 fl oz) milk
4 eggs
3 tbsp flour
5 tbsp breadcrumbs
2 tbsp grated Parmesan cheese
4 cloves garlic, minced
2 tbsp chopped parsley
1 tsp fresh thyme leaves
1 tbsp paprika
1 tbsp salt
1 tsp pepper
1 cup sunflower oil for deep frying
Directions
- In a large bowl, combine the mince with 1 teaspoon of salt and pepper.
- Now let’s prepare the butter filling. Using another bowl, mix butter with garlic, thyme and 1/2 of parsley, add a pinch of salt from the prepared amount.
- Using a teaspoon, form the butter mix into roundish shapes, wrap them in cling film, and place in the freezer for 10 minutes to harden.
- Now, using a large bowl, combine breadcrumbs, remaining parsley, grated Parmesan and paprika.
- Beat the eggs into an omelette, then add milk and stir again.
- Pour flour into another wide bowl (or a deep plate), we should also get one more container for eggs and another one for the breadcrumbs.
- Place the minced meat on a plate forming a round shape, then put the butter filling in the center.
- Now form a cutlet, like a pie, to ensure the hardened butter is in the center and sealed out. Pinch the edges of the minced meat well.
- Do the same with the rest of the minced meat.
- Dredge all cutlets in a bowl with flour.
- Then roll in eggs.
- Finally, roll in container with breadcrumbs and herbs
- Bring the oil to a boil in a deep fryer or frying pan and fry the cutlets until golden brown for 2-3 minutes.
- That’s not it! Now collocate the cutlets on a baking sheet lined with paper and place in the oven at 180 C° (356 F) degrees for 15 minutes to ensure they are cooked completely and evenly.
- Serve the cutlets hot with mashed potatoes and fresh salad. Bon appetit 😋
