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Ingredients as an Image

Printed at the current scale: 1 kyiv · about 460 g · US With Grams · A4 or Letter

Ingredients Card

Chicken Kyiv

1 kyiv · about 460 g

Garlic Herb Butter

0.5 ozunsalted butter, softened
¼small shallot, finely chopped
0.25 ozgarlic (about 3 large cloves), finely grated
½ tspcapers, roughly chopped
½ filletanchovy fillet in oil, chopped and mashed to a paste
0.25 ozmixed soft herbs (parsley, dill, chives, basil or tarragon), finely chopped
⅛green chilli, very finely chopped

Chicken and Coating

1skinless chicken breasts
3 ¾ tbspplain flour
salt and black pepper, for the flour, to taste
1 ½medium eggs
pinch of salt, for the eggs, to taste
1.5 ozpanko breadcrumbs
sea salt flakes, to taste
4 ¼ cupsvegetable oil, for shallow frying (2 cm deep)

Safety: Hot butter spurts out when you first cut a kyiv; cut it on the plate, away from your face. (The author)
Safety: Poultry should reach 74 °C (165 °F) at the centre. (USDA FSIS)
Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)
Safety: Chicken must reach 74 C in the thickest part. Check the meat, not the butter, with an instant-read thermometer. (The author)