Chicken Ala Kiev

Name: Chicken Ala Kiev
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 Chicken Boneless Breasts; 1/2 cup Vegetable oil for frying; 2 Eggs; 1/2 cup Flour Refined; 1 cup Corn flakes - (grind to make a fine powder ); 1 cup Butter; 2 tablespoons Garlic - (minced ); 1 teaspoon chilli flakes - ( optional ); to taste Salt; 2 pinch Black pepper; 1/4 cup Parsley Fresh leaves (chopped )

Moumita Malla @cook_7836352

Visit My YouTube Channel

Chicken Ala Kiev is a popular dish of Russia,Ukraine and East Europe.The original Chicken Kiev has a bone that sticks out like a handle (just for presentation ),here I did not cook it with bone.If you want,you can present it with bone.
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Author - Moumita
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Moumita Malla @cook_7836352

Visit My YouTube Channel

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Ingredients

20 mins

4 servings

2Chicken Boneless Breasts
1/2 cupVegetable oil for frying
2Eggs
1/2 cupFlour Refined
1 cupCorn flakes - (grind to make a fine powder )
1 cupButter
2 tablespoonsGarlic - (minced )
1 teaspoonchilli flakes - ( optional )
to tasteSalt
2 pinchBlack pepper
1/4 cupParsley Fresh leaves (chopped )

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Steps

20 mins

1

Combine butter,chopped parsley,chilli flakes and garlic in bowl and mix well with fork.Then keep this bowl in refrigerator for 10 minutes.
2

Cut the each chicken breast in half, and then using a sharp knife, slit each half cut chicken breast and open it.
3

Sprinkle some salt and pepper over the slited chicken breasts.
4

Take out the butter from fridge,Place 2 tablespoons of butter mixture in the centre of the chicken breasts and roll tightly to seal the edges. Repeat the process with the remaining chicken breasts. Keep them in a tray,cover with plate and refrigerate for 10 minutes.
5

Coat the chicken breast with flour. Dip in the whisked eggs and then coat with grounded cornflakes and repeat the same process once more to get more crispy Chicken Kiev.. Do the process with remaining chicken breasts. Cover the plate with aluminium foil or a plate and keep in the refrigerator for 20 -30 minutes.
6

Place oil in a non-stick frying pan to cover the base. Heat over medium heat.Add pinch of salt (when you deep fry something,add pinch of salt in oil,it absorb lees oil)
7

Heat oil in a pan and deep fry the chicken pieces on low flame till golden brown and crisp. Drain on absorbent paper.Cook the remaining chicken breasts in the same way.