Ukrainian: Chicken Kiev

Recipe by Marina K <marina@cooking-with-paul.com>

(serves 3-6)

Ingredients:

• 6 boneless chicken breasts

• 1 tablespoon coarse salt, plus more to taste
• Black pepper (coarse ground preferred)
• 1 cup parsley, chopped
• 6 tablespoons butter, room temperature
• 1 cup flour, seasoned with salt and pepper
• 3 large eggs, scrambled
• 2 cups seasoned bread crumbs (or blend croutons in a blender)
• ½ cup olive oil

Procedure:

1. Tenderize the chicken: rub chicken with salt, seal in plastic bag, refrigerate overnight
2. Flatten the chicken: using a meat mallet, pound the non-smooth side of the chicken breasts into very thin pieces
3. Season the pounded side with parsley, salt, and pepper (to taste)
4. Roll the chicken: add one tablespoon of butter to the seasoned side, roll chicken tightly around the butter; set aside (if necessary, use a toothpick to prevent chicken from unrolling)
5. Bread the chicken: prep 3 dipping bowls with flour, eggs, breadcrumbs (in sequence indicated)
6. Coat rolled chicken generously with flour first, then eggs, then breadcrumbs
7. Preheat oven to 250°
8. Line a baking sheet with foil
9. Heat olive oil in frying pan until hot, fry rolled chicken until light brown on all sides (tip: fry in batches making sure the chicken rolls are not touching each other)
10. Place fried chicken on the lined baking sheet, bake for 20 minutes
11. Serve immediately (or turn off oven heat to keep chicken warm until ready to serve)
12. To serve: garnish with chopped parsley (if desired)