Chicken and turkey
Chicken Kiev is made by wrapping a cylinder of garlic butter in a thinly pounded chicken breast, coating it in breadcrumbs, and frying it. It is a classic that made its way from supermarket shelves into kitchens across England, and the butter filling that flows out when cut turns plain fried chicken into a surprise.
Mix the softened butter with the crushed garlic and parsley and shape it into a small cylinder. Firm it up in the freezer for 10 minutes.
Pound the chicken breast thin and season it with salt and black pepper. Place the garlic butter cylinder in the center and wrap the chicken tightly around it.
Coat the chicken first in flour, then in beaten egg, and finally in breadcrumbs.
Heat the cooking oil over medium heat and fry the chicken, turning it until golden on all sides and cooked through.
Do not wrap the chicken around the butter cylinder until it has firmed up completely; soft butter will ooze out during coating. Keep the heat at medium while frying; very high heat can burn the outside and leave the inside raw. Allergens: contains wheat (gluten), dairy, and egg.
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