Hello ladies and gents today we are doing European Cuisine again because you the fans have demanded it so for this episode we are going to the
Ukraine
Ukrainian cuisine is the cuisine of Ukraine. The cuisine has some minor elements of various European cuisines in the area, especially Russian, Polish, German, Hungarian and Turkish. But the most important is the Old-Slavic influence.
Chicken Kiev
Chicken Kiev (Ukrainian: котлета по-київськи, kotleta po-kyivsky, Russian: котлета по-киевски, kotleta po-kiyevski; literally "cutlet Kiev-style") is a dish of chicken fillet pounded and rolled around cold butter, then coated with eggs and bread crumbs, and either fried or baked. In general, the dish of stuffed chicken breast is also known in Ukrainian, Russian and Polish cuisines as côtelette de volaille.
Ingredients
8 skinless, boneless chicken fillets
225g dried breadcrumbs
75g parmesan, grated
5 eggs, beaten
100g plain flour
pinch paprika
4 tbsp sunflower or vegetable oil, for frying
For the garlic butter
4 garlic cloves, crushed
2 tbsp finely chopped parsley
200g butter, softened
juice ½ lemon
Method
Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to 3 days in advance. When firm, slice each into 8 even pieces.
Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push 2 discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.
Mix the breadcrumbs and Parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each Kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now – see tips, below.
To cook, heat oven to 180C/160C fan/ gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the Kievs for 2-3 mins each side until golden – you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.
Mmmm doesnt that look delicous ladies and gents have a look and enjoy.
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