1 lb. unsalted butter, cold
16 chicken breasts, boned and skinned
5 eggs, lightly beaten
1/3 cup milk
1/4 tsp. salt
1/8 tsp. white pepper
All-purpose flour
3 cups Panko flakes (Japanese bread crumbs)
Vegetable oil
Preparation:
Cut butter into sixteen 3 x 1/2 inch sticks; round edges with fingers. Place on a plate in a single layer. Cover with plastic wrap and freeze.
Remove tendon from a fillet. Place fillet and tendon between two sheets of plastic wrap or in a plastic baggie. Pound to 1/16 inch thick. Refrigerate between plastic. Repeat with remaining breasts.
Sprinkle top of 1 breast with pepper. Center 1 piece frozen butter on breast; place tendon lengthwise on butter. Fold one long side of breast over fillet; fold two short sides toward center. Brush remaining long side lightly with some of the beaten egg; fold over fillet to enclose butter. Refrigerate covered. Repeat with remaining breasts and butter.
Mix remaining beaten eggs, the milk, 1/4 teaspoon salt, and 1/8 tsp. white pepper in a medium bowl. Place flour and Panko flakes in separate bowls. Place wire rack over large baking pan. Working with four breasts at a time, dip each breast in flour; dip into egg mixture then coat with Panko flakes; place on wire rack. Refrigerate 2 hours.
Heat 3 inches of oil in a deep skillet to 365˚. Fry breasts 4 or 5 at a time, turning once, just until golden (3 or 4 minutes). Drain on paper towels. Keep warm.
Serving Suggestion:
Chicken flavored white rice, mixed with sautéed sweet onions and pine nuts complement the Chicken Kiev. Try a side dish of shredded zucchini sautéed in garlic butter to round out the meal.
History:
Cuisine magazine, page 34, May 1980, contains this recipe as a suggested Wedding Feast entrée. . I enjoy Chicken Kiev for Easter dinner.
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