Traditionally Chicken Kiev were made using the Maryland cut - breast and first wing joint.
Chicken Kiev in this instance is a breast of chicken, filleted to create a pocket into which is placed 1-2 cloves finely chopped garlic, approx 30g butter, coated in cornflour, dipped in egg wash, then rolled in breadcrumbs and pan fried. They are seriously delicious!
Place the chicken breast on a board with the thickest edge to your right (or left, if you're left handed) and the thinest end closest to you.
Using a sharp filleting knife, cut into the topmost (thickest) section and cut the breast - as though 'butterflying' it - being careful NOT to cut through to the back, or cut holes/punctures into the upper or lower breast fillet. Slicing carefully in a downward motion to the thinest point (closest to you).
Once you get the hang of it, you can actually cut a 'pocket' in the breast, without creating a butterflied breast.
At first it's easier just to butterfly the breast. Using the back of a heavy knife, pound one edge without breaking the meat fibres.
Smear the inside of the pocket/butterfly with finely chopped garlic, sprinkle on some salt & pepper, then add the baton of butter.
Roll thickest edge in to envelope the butter/garlic.
Wrap pounded edge over to create a breast parcel.
Place cornflour on a board (or use a disposable large freezer bag, makes for easy clean up!) and dredge the kievs in the flour. Smear a little cornflour in the seam where the chicken is joined.
Crack eggs into a shallow bowl & beat eggs lightly, then coat each breast parcel liberally.
Put breadcrumbs (or Panko) onto a board/plastic bag and carefully dredge the kievs until they are completely covered.
Refrigerate for at least 1 hour.
Preheat oven to 175DegC.
Heat an ovenproof frypan to medium heat, add a generous drizzle of olive oil. When hot, but not smoking, add the kievs 2 at a time. Allow to cook, without disturbing for 4-5 minutes. Gently turn, and cook further 3-4 minutes on opposite side (depending on the size of the breast fillets!). Turn the kievs and continue cooking on medium heat until both of the thinner, side edges have cooked for a minute or two and are browned and the entire kiev is sealed.
Turn kievs so they are lying on a flat side - not edge.
Place in preheated oven and bake for a further 10-12 minutes.
Allow to rest for 5 minutes before serving.
Be very gentle when turning the crumbed kievs. If you puncture the coating, the buttery garlic sauce will ooze out into your pan and be lost!
Over 34 years ago, when Milano's was still in Brisbane, my (then boyfriend, for the last 33 husband) introduced me to Chicken Kiev. It has, and will always be, one of my most favourite dishes.
If you're going to go to the trouble of making your own Kievs I'd recommend doing a bulk prep. Just as easy to prepare 4,6 or 8, as it is to prep 2! Then, when you really aren't up for cooking, you can bring it from the freezer and, hey presto!, an awesome dinner.
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