Chicken Kiev
cooking.nytimes.com
Claimed by Robert Carrier
Serves 4 · 2 of 6 items checked · 5 aisles
Produce
Meat & Poultry
Dairy & Eggs
- Checked by Robert Carrier
- Checked by Robert Carrier
Recipe by Robert Carrier
Chicken breasts rolled around chilled garlic butter, breaded, and fried so the butter spills out at the first cut.
Chicken Kiev was one of the dishes Carrier made fashionable, and its drama is the hidden butter that runs out when the cutlet is opened. The butter must be frozen solid before rolling so it does not escape during frying.
The dish
2 of 6 items checked
cooking.nytimes.com
Claimed by Robert Carrier
Serves 4 · 2 of 6 items checked · 5 aisles
Mash the butter with the crushed garlic and freeze it until firm, then cut it into four logs.
Flatten the chicken breasts between sheets of parchment, season them, and wrap each around a log of garlic butter. Secure the ends.
Dust the rolls in flour, dip them in beaten egg, and coat them in bread crumbs. Chill for half an hour.
Fry gently in oil for about eight minutes, turning, until golden and cooked through. Drain and serve at once.
Adapted from Great Dishes of the World. View a published recipe at NYT Cooking (opens in a new tab)
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