Chicken Ala Kiev Recipe

  • 2 pcs boneless and skinless chicken breast
  • 1 ­ 8g sachet MAGGI MAGIC SARAP
  • 1/4 tsp freshly ground black pepper
  • 1/4 bar lengthwise cold unsalted butter, cut
  • into 2sticks
  • 2 Tbsp minced flat­leaf parsley
  • 1/2 cup all­purpose flour
  • 1 pc egg, beaten
  • 1/2 cup breadcrumbs
  • 1 liter vegetable oil, for deep frying

Chicken Ala Kiev Recipe

  1. Lay the chicken breast between two sheets of plastic wrap. Pound each fillet using a mallet, rolling pin or a heavy bottom pan until very thin, taking care not to tear holes into the meat. Season with MAGGI MAGIC SARAP and black pepper.
  2. Roll the butter logs over the minced parsley. Place a butter log in the middle of each chicken fillet and roll tightly using the plastic wrap. Chill for at least 10 minutes.
  3. Lightly coat each rolled chicken breast with flour. Dip in the beaten egg and coat with breadcrumbs. Repeat so that each roll has a double coating of the egg and breadcrumbs. Chill again for 10 minutes before frying.
  4. Preheat oil and deep­fry the rolled chicken breasts over medium heat until golden brown (approximately 2­3 minutes).
  5. Rest for 5 minutes before serving
Source: Kain Klab

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