Chicken Kiev from Ground Chicken

Cooking method

1. Step 1:

   

   How do you make chicken Kiev from ground chicken? Gather your ingredients. Chicken breast fillet is the best choice for the ground meat. Use whatever fresh herbs you like — I used parsley and dill. Take the butter out of the fridge about an hour ahead of time so it softens. Choose good-quality real butter, with no added vegetable fats.

2. Step 2:

   

   Remove the tough stems and any wilted leaves from the herbs, then rinse, dry, and finely chop them.

3. Step 3:

   

   Mix the chopped herbs into the softened butter until evenly blended. You can whip it up in a blender; I just stirred it together with a spoon.

4. Step 4:

   

   Shape the herb butter into a log that will later be easy to divide into 4 equal pieces (see step 7), then put it in the fridge or freezer. The herb butter needs to firm up completely.

5. Step 5:

   

   Make the ground chicken. Rinse the chicken fillet under running water and pat it dry with paper towels to remove excess moisture. Then run it through a meat grinder twice, using the small or medium plate.

6. Step 6:

   

   Season the ground chicken with salt and pepper.

7. Step 7:

   

   Knead the ground chicken thoroughly until smooth, divide it into 4 equal portions, and roll each into a ball. Cut the chilled herb butter into 4 equal pieces.

8. Step 8:

   

   Set up a breading station: pour the flour into one shallow dish and the breadcrumbs into another. For the eggs, use a wide, shallow bowl. Wash the eggs, wipe them dry, and beat them with a whisk or fork until smooth — no need to whip them into a foam.

9. Step 9:

   

   Form the cutlets. Flatten a ball into a patty about 4 inches (10 cm) across, place a piece of herb butter in the center, and carefully pinch the edges closed to form an oblong cutlet. Then gently cup it in your palm from all sides so the meat wraps tightly around the butter.

10. Step 10:

    

    Dredge the cutlet in flour on all sides.

11. Step 11:

    

    Transfer it to the dish of beaten eggs and dip it so it's coated all over.

12. Step 12:

    

    Then coat the cutlet in breadcrumbs. A sturdy, multi-layer coating keeps the butter from leaking out — this really matters, because if it leaks the cutlets lose their whole appeal. To be safe, repeat steps 11 and 12: dip the cutlet in egg once more, then in breadcrumbs again.

13. Step 13:

    

    Whatever pot you use for deep-frying, add enough oil so the cutlets sit about halfway submerged. Heat the oil over medium heat — hot oil is dangerous and can cause burns. To keep it from spattering, add a pinch of salt, which will soak up any moisture. Lower the cutlets into the oil and nudge them with a slotted spoon so they cook evenly and don't stick to the bottom.

14. Step 14:

    

    If the cutlets are browning too fast, turn down the heat. Fry them until golden brown on all sides — it took me about 2 minutes per side. Transfer the finished cutlets to an ovenproof dish and bake for 15 minutes in an oven preheated to 350°F (180°C) to finish cooking through. Serve chicken Kiev with any side dish, and always serve it hot. Enjoy!