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Printed at the current scale: 2 kyivs · about 925 g · Grams Only · A4 or Letter, one page where it fits

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Chicken Kyiv

2 kyivs · about 925 g

Garlic Herb Butter

  • 30 gunsalted butter, softened
  • ≈ 13 gsmall shallot, finely chopped
  • 15 ggarlic (about 3 large cloves), finely grated
  • ≈ 3 gcapers, roughly chopped
  • 4 ganchovy fillet in oil, chopped and mashed to a paste
  • 10 gmixed soft herbs (parsley, dill, chives, basil or tarragon), finely chopped
  • ≈ 11 ggreen chilli, very finely chopped

Chicken and Coating

  • ≈ 545 gskinless chicken breasts
  • 60 gplain flour
  • salt and black pepper, for the flour, to taste
  • ≈ 155 gmedium eggs
  • pinch of salt, for the eggs, to taste
  • 80 gpanko breadcrumbs
  • sea salt flakes, to taste
  • ≈ 920 gvegetable oil, for shallow frying (2 cm deep)
  1. Garlic Herb Butter Mash 30 g unsalted butter, softened with 13 g small shallots, 15 g garlic (about 3 large cloves), 3 g capers, 4 g anchovy fillet in oil, 10 g mixed soft herbs (parsley, dill, chives, basil or tarragon) and 11 g green chillis until evenly mixed. 3 min
  2. Spoon it onto baking paper and roll into a thin log no wider than 1 cm (⅜ in). Wrap and freeze for 30 min.
  3. Chicken and Coating Lay 545 g skinless chicken breasts between two sheets of baking paper and bash only the thick ends with a rolling pin until each breast is an even thickness from end to end.
  4. Push a thin, sharp knife lengthwise into the thick end of each breast to cut a long, narrow pocket down the centre, without breaking through the sides.
  5. Cut the frozen butter into two pieces a little shorter than the pockets. Push one deep into each pocket and press the chicken closed over the opening.
  6. Set out three shallow dishes: 60 g plain flour seasoned with salt and black pepper, for the flour, 155 g medium eggs beaten with pinch of salt, for the eggs, and 80 g panko breadcrumbs.
  7. Roll each breast in the flour and shake off the excess, dip it in egg and let the excess drip away, then press it into the crumbs until evenly coated.
  8. Dip each breast into the egg once more and coat it again in crumbs, pressing well, especially around the ends. This second layer is what keeps the butter in.
  9. Pour 920 g vegetable oil, for shallow frying (2 cm deep) into a large frying pan to about 2 cm (¾ in) deep and heat over medium-high. 5 min
  10. Lay the kyivs in the oil and fry 4 min to 5 min on each side, turning the heat down if they brown too fast. 74 °C
  11. Drain briefly on kitchen paper, sprinkle with sea salt flakes and serve straight away. If they have to wait, keep them on a wire rack so the bottoms stay crisp.
  • 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)