Chicken Kiev 1906
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 chicken breast fillet (s), parried
- 150 g butter, salted
- 2 tablespoon parsley, chopped
- 2 tablespoon walnuts, finely chopped
- 3 egg (s)
- salt and pepper
- 1 pinch cayenne pepper
- Breadcrumbs
- Palm fat
- 1 lime (s), then juice
- 3 tablespoon heavy cream
- Flour
Print Recipe
Pin Recipe Instructions
- Mix the butter in the semi-soft state with the lime juice, nuts, parsley, as well as pepper and salt
- Shape the mixture into 4 finger-thick and finger-long rolls and place on a plate in the freezer.
- Cut a pocket into the parched chicken breast fillets, put the now hard butter in the pocket and close it with a toothpick.
- Pull the filled chicken breasts through the flour, then turn them in the eggs mixed with cayenne pepper and a little whipped cream and in the breadcrumbs (like a Wiener schnitzel).
- Place in a hot pan filled with approx. 3 cm Palmin and turn so that each side turns golden brown (electric stove 2.5).
- If the side dishes are not ready yet, the chicken breasts can wait for up to 15 minutes in the oven at 80 °.
- Side dishes can be: bouillon potatoes with creamy spinach leaves or green asparagus.
- Extra sauce is not necessary as the butter comes out of the chicken when it is cut and forms the sauce.
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