Crispy Panko crusted Chicken Kiev

This old school recipe is not only delicious, but also a new chicken breast favorite. Buttery, crispy & juicy goodness!

Ingredients

4 pieces of chicken breast
1 pack of Panko breadcrumbs
4 eggs
50 ml milk
flour for coating
120 g butter
4 cloves of  garlic
parsley
thyme
salt, pepper

Method

  1. Place all the herbs, garlic and butter in a bowl and season well with salt and pepper.

  2. Mix with a fork until well combined

  3. Shape into a log using cling film to help you shape it, then tightly wrap and chill or freeze until really firm.

  4. Butterfly the chicken breast. Then pound out the chicken with a meat mallet between some cling film. Be careful not tear the chicken.

  5. Cut firm butter into four equal parts and wrap the chicken around it.

  6. Wrap the chicken tightly in cling film and let firm back up in the fridge or freezer before coating.

  7. Place Panko breadcrumbs in a large bowl, mix milk and eggs together in another bowl. In a third bowl, mix flour and some salt.

  8. Dip each breast in the flour, then the egg mixture and finally the breadcrumbs.

  9. For a double coat repeat last two steps (egg mixture & breadcrumbs).

  10. Heat up oil for frying to about 170 degrees.

  11. Fry chicken in for a few minutes until the outside is nice and golden (2-3 minutes).

  12. Then place the chicken into a pre-heated 200 degree oven for 20 minutes to finish cooking the chicken.

  13. Serve hot on a bed of mashed potatoes and ENJOY!