Chicken kiev recipe

Serves: 4

Preparation time: 40 minutes, plus chilling

Cooking time: 25 minutes

Ingredients

4 skinless chicken breasts with wings attached
4 eggs, lightly whisked
Plain flour, seasoned with salt and pepper, for dusting
240g panko breadcrumbs
Vegetable oil, for shallow-frying

For the herb and garlic butter:

150g butter, at room temperature
2 garlic cloves, finely chopped
⅓ cup finely chopped mixed herbs, such as flat-leaf parsley, tarragon and chives
Finely grated zest of 1 lemon

To serve:

Mashed potato
Steam peas
Extra chopped chives

Method

Step 1: To make the herb and garlic butter, beat the ingredients together in a small bowl to combine and season with salt and pepper.

Step 2: To prepare the chicken, make an incision along one side of each breast, creating a deep pocket. Spoon a quarter of the butter mixture into each pocket, pushing to the back of the pocket. Brush the edges of the pocket with a little of the egg, dust with a little flour and press together to seal. Refrigerate until the butter is firm (about 1 hour).

Step 3: Put the seasoned flour, remaining egg and the breadcrumbs in separate bowls. Dip each piece of chicken in flour, then egg, shaking off the excess. Dip into the breadcrumbs, pressing so the breadcrumbs stick to the chicken, coating it completely. Dip once again into the egg and breadcrumbs to double coat. Lay the crumbed pieces on a tray and refrigerate for 30 minutes to set the coating.

Step 4: Preheat the oven to 180°C/160°C fan/gas mark 4. Heat 3cm of the vegetable oil in a large, deep frying pan over a medium-high heat to 160°C (use a kitchen thermometer if you have one), or until a cube of bread dropped into the oil browns in 30 seconds. Shallow-fry the chicken pieces in two batches, turning occasionally for 5-6 minutes until golden brown (be careful, the hot oil will spit). Transfer to a wire rack on a baking tray and bake for 10-12 minutes until cooked through. Set aside to rest for 5 minutes before serving.

Recipe from Meat: The Ultimate Companion by Anthony Purarich and Libby Travers (£30, Murdoch Books), out now.

Chicken kiev recipe: it's time to revisit this delicious retro classic