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1 chicken fillet on the bone; 2 tbsp flour; 2 tbsp breadcrumbs; 1 egg; flavoured butter (butter, parsley, garlic puree, lemon juice); 2 cup vegetable oil; salt, black pepper

Côtelettes de volaille (Chicken Kiev)

Prepare the flavoured oil for the filling: finely chop some parsley, season it well and add some garlic puree and butter and crush it with a fork. Add some lemon juice and squash it with a knife. Place the butter on some baking paper and roll it up before placing it in a freezer for a short time. While it’s chilling pound the small and large fillets in between two pieces of baking paper with a meat hammer so that the edges are thin and stretchy. Place a piece of the chilled butter the size of your finger in the part of the large fillet that is closer to the bone (in the video I used a boneless fillet). Wrap the butter up using the small fillet that was pounded earlier and carefully bring the edges together. Dip the kiev in flour, then beaten egg, then breadcrumbs. Place it in the fridge for 1 hour so that the crust sets. Fry in a deep-fat fryer at 180°C (356F) or until it is golden all over. Cook until heated through in an oven set to 180°C (356F) for 15-20 minutes. Serve with mushy peas.

Côtelettes de volaille (Chicken Kiev)

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Андрей (talerka).