- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 40 minutes plus chilling butter
- Effort: medium
- 4 chicken breast supremes
- 2 eggs, beaten
- 115 g breadcrumbs, dried
- 1 dashes of oil, for frying
- 1 lemons, quartered lengthwise
For the garlic butter
- 3 g clove garlic, finely chopped
- 3 tbsp flat leaf parsley, finely chopped
- 1 tbsp tarragon, finely chopped
- 120 g butter, softened
- 1 pinches black pepper
- 1 tbsp lemon juice
1. To make the butter, put the garlic, parsley and tarragon in a bowl with the butter.
2. Season the mixture with salt and pepper and add the lemon juice.
3. Using a wooden spoon beat to a smooth paste. Roll the butter in foil or cling-film and refrigerate.
4. Remove the skin from the first chicken supreme, and lay it skinned side down.
5. Detach the small fillet from the under-side of the main fillet and cut this small fillet along its length and almost all the way through, folding open, and flatten by beating gently with a rolling pin.
6. Put a tablespoon of the chilled garlic butter in the middle and wrap the meat round it. Repeat with the 3 other small fillets, returning all 4 to the fridge.
7. Cut open the larger fillets in the same way, place between some cling film and gently beat out with a rolling pin.
8. Lay the small buttered fillet in the middle and wrap the escalope around it. Dip in beaten egg and then in breadcrumbs. Repeat to give a double coating and refrigerate for at least 1 hour before cooking.
9. Heat the oil in a frying pan with and cook the Kievs for 6-7 minutes on each side. It is important to cook and handle them gently to stop them from falling apart.
10. When the chicken is golden brown and cooked through, serve immediately with a wedge of lemon and some salad.
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