Russian tea room’s chicken kiev


12 tbsp (1 1/2 sticks) butter, chilled
3 chicken breasts with wing bones attached, well rinsed, patted dry, halved, skinned and boned
3/4 tsp salt
1/4 tsp freshly ground black pepper
3 tbsp flour

2 eggs, beaten
2/3 -1 cup fine dry bread crumbs
vegetable oil, for deep frying

How to prepare

Cut the butter into 6 equal pieces. Place each piece in the center of a square of waxed paper, cover with another piece of waxed paper, and with your hands roll each piece of butter into a 3″ long, about 3/4″ thick. Place the butter logs in the freezer for 30-40 minutes. Cut the wing tip and middle wing joint from each split chicken breast, leaving only the short bone that is attached to the meat like a handle. Scrape the skin and meat off this bone. With a cleaver or heavy knife, trim the joint neatly. Carefully cut this bone almost, but not entirely, loose from the breast half to which it is attached;the bone should hang from a thread of meat and sinew and be easy to twist. Lay the breast, smooth side down, on a cutting board and trim off the fat and gristle. With a small knife and the help of your fingers, carefully pull off the small”tender” attached to each breast half. Lay the tender and the breast, smooth side down, on a sheet of waxed paper and cover both with another sheet of waxed paper, allowing the bones and the part of the meat to which it is attached to stick out. With the flat side of a cleaver, mallet, or rolling pin, lb the meat to a thickness of 1/8″. (each pounded breast half will be about 8″ long and 5″ wide; each pounded tender will be about 7″ long and 2″ wide.) Lb the meat as thin as possible at the edges, the easier it will be to seal firmly to prevent the butter oozing out during cooking. Be careful not to tear the meat or to detach it from the bone. To assemble the kiev, gently peel off the waxed paper from each breast half and tender. Sprinkle 1 side of each breast and tender evenly with 1/8 tsp each salt and pepper. Place 1 portion of the frozen butter in the center of each breast half . Fold the wide side of the breast half lengthwise over the butter; repeat with the other side. Fold the boneless end up over the butter. Twist the wing bone around and push the bone into the butter, leaving only the 1/2″ tip of the wing tip visible. Wrap the tender like a shawl around the bone and press it down tightly to adhere to the breast. It is essential to seal the butter tightly inside the meat, or it will ooze out during cooking. Coat each cutlet on all sides with the flour, shaking off the excess. Dip each cutlet lightly into the beaten egg, shaking off the excess, and then roll in bread crumbs, coating evenly. Place the cutlets in a single layer on a platter and refrigerate for 1-2 hours. Heat 3-4″ of the oil in a large, heavy saucepan or deep fryer until it registers 360

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