Chicken Kiev

INGREDIENTS

large chicken breast fillets
Salt & pepper
2 eggs or as needed-beaten
60ml milk or as needed
Breadcrumbs
Oil for deep-frying
Butter Filling:
180g butter-softened
Salt & pepper
2 tablespoon chopped parsley
¼ teaspoon lemon rind
1 tablespoon chopped chives
Pinch of tarragon

METHOD

Combine butter with seasonings & herbs. Divide
mixture into desired sized rolls. Chill until
quite firm.
Pound fillets with a mallet until thin. Place 1
chilled roll in centre of fillet. Roll up
tightly. Coat chicken rolls in seasoned flour
(salt + pepper). Dip in combined eggs & milk,
roll in crumbs.
Repeat the egg & breadcrumb procedure to cover
firmly. Chill for 1 hour.
Fry in deep oil +/- 5 minutes.

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