Inside-out chicken kyiv recipe | Good Food

Units:

4 chicken breast fillets
75g dried breadcrumbs
(we used panko)
small handful of parsley
finely chopped
50g Kerrygold Pure Irish Butter
melted
100g plain flour
2 medium eggs
beaten
150ml vegetable oil
mash and buttered greens
to serve

For the garlic butter

150g Kerrygold Pure Irish Butter
softened
small handful of parsley
finely chopped
2 garlic cloves
crushed
½ lemon
zested

Method

step 1
For the garlic butter, combine all the ingredients, then scrape onto a sheet of baking parchment and roll into a sausage shape, twisting the ends to seal. Chill until firm.
step 2
Lay one chicken breast between two sheets of baking parchment and bash using a rolling pin until it’s about 5mm thick. Repeat with the remaining chicken breasts.
step 3
Combine the breadcrumbs, parsley, butter and a little seasoning in a shallow bowl. Tip the flour into a second shallow bowl and season. Pour the egg into a third.
step 4
Working with one chicken breast at a time, dip the chicken into the flour to coat, followed by the egg mixture, shaking off any excess. Turn to coat in the breadcrumbs. Repeat with the rest of the chicken.
step 5
Heat the oil in a large frying pan over a high heat and cook the chicken in batches of two for 3-4 mins on each side until golden and cooked through. Lift out onto kitchen paper to drain, then keep warm in a low oven while you cook the rest.
step 6
To serve, slice the cold garlic butter into rounds and put a few discs on top of each chicken breast to melt over. Serve with mashed potato and buttered greens.