Ingredients
2 chicken breast
1 pinch salt
4 tbsp butter
2 clove garlic
¼ cup fresh parsley
1 pinch black pepper
1 cup flour
2 eggs
1 cup panko bread crumbs
300 mL vegetable oil
Directions
Step 1
In a pestle and mortar Add garlic cloves and sea salt and grind to a paste then add parsley and butter and grind until smooth add a dash of pepper then using a spoon separate the mixture into two lumps and wrap in plastic wrap and put in the freezer for 10 minutes to harden
1 pinch salt
2 clove garlic
4 tbsp butter
¼ cup fresh parsley
1 pinch black pepper
Step 2
Place each chicken breast on plastic wrap then cover again with plastic wrap and using a meat mallet or rolling pin bash the chicken until thin and spread out all over making sure not to break the chicken flesh then season with salt and pepper
1 pinch salt
2 chicken breast
1 pinch black pepper
Step 3
Get the hard butter and put it off centre on the chicken covering the butter fully with one side then wrapping the chicken around the butter covering completely and securing with plastic wrap then freeze 15 minutes
Step 4
Get three bowls one with salt and pepper seasoned flour one with seasoned eggs and the other with Panko or regular breadcrumbs
1 pinch salt
1 cup flour
2 eggs
1 pinch black pepper
1 cup panko bread crumbs
Step 5
Dip the chicken in the flour then the egg and then coat fully in the breadcrumbs then put back into the freezer to firm up 15 minutes
Step 6
In a small pot heat 300 ml of oil to 350 f then add the Kievs in for a minute each side until the crumbs are slightly golden Then in a 400 f preheated oven bake the Kievs for 15 minutes ( if your chicken breasts were really large cook another 5 minutes
300 mL vegetable oil
Step 7
Take the Kievs out of the oven and let them rest a further 5 minutes before serving
