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Kotleta po Kievski
Russian Chicken Kiev
1/3 cup butter
1/2 tsp. black pepper
1 tsp. garlic powder
2 LBS skinless, boneless chicken breast halves
2 eggs
3 TBS water
1/4 tsp. black pepper
1/2 tsp. garlic powder
1 tsp. dill weed
3/4 C all-purpose flour
3/4 C dry breadcrumbs
2 C vegetable oil for frying
1/2 lemon, sliced
1/4 C fresh parsley, chopped
In a bowl, combine butter, 1/2 tsp. black pepper and 1 tsp. garlic powder. On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches. Place the mixture in the freezer until firm.
Remove fat from the chicken breasts. Place each chicken breast half between two pieces of waxed paper. Using a mallet, pound to about 1/4"-thickness or less.
When butter mixture is firm, remove from freezer and cut into six equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to enclose butter. Secure the chicken roll with small skewers or toothpicks.
In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 tsp. black pepper, 1/2 tsp. garlic powder, dill weed and flour. Coat chicken liberally with the seasoned flour. Dip the floured chicken in egg mixture and then roll in the breadcrumbs. Place coated chicken on a shallow tray and chill for thirty minutes in the refrigerator.
In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about five minutes. Flip over and fry for five minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure the meat isn't pink. Serve immediately, garnished with sliced lemon and a sprinkling of parsley.
*Recipe source: William Anatooskin.
*Kotleta po Kievski image (C) Jason Lam (2010). Used under the Creative Commons Attribution-Share Alike 2.0 Generic license.
Recipe featured in the Ambrosia Cookbook.
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