Posted: Dec 17, 2012 11:14 AM
Updated: Dec 17, 2012 12:39 PM
TUCSON - Today on News 4 Cooks at Noon, Natasha Kalina from Kalina Restaurant stopped by to make a popular Russian dish: Chicken Kiev. Here's the recipe:
(Makes about 6 - 6oz each)
Ground Chicken half white half dark meat - 1lb
Sour Cream - 1 ½ table spoon
White bread soaked in a small amount of milk and squeezed out - 2 pieces
Eggs - 1 large
Salt - 1 ½ tea spoon
Pepper - pinch
Bread Crumbs - to make the right consistency to be able to form a cutlet.
Herbs (Fresh Dill and Chives)
Bread Crumbs to fry
Olive oil for frying
Mix the ingredients above through bread crumbs.
Cut cold butter into small pieces and chop the herbs. Take one piece of butter at a time and cover in herbs.
Take a table spoon and a half of chicken meat, put butter in the middle of the chicken, add more herbs on top and cover with another table spoon and a half of chicken. Form an oval cutlet and make sure the butter with herbs are inside and are not seen from the outside of the chicken meat.
Get frying pan very hot. Put some olive oil. Cover Chicken Kiev in bread crumbs and put it on the hot frying pan. Turn the fire to medium. Fry for 10 min or more on all side to get golden color on a medium fire. DO NOT poke or cut to see if it is done because the butter will drip out and there will be no more Chicken Kiev.
Serve it with mash potatoes and a side of veggies.
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