Chicken kiev with cabbage slaw

Chicken kiev with cabbage slaw

This quick stress-unfastened crumbed chicken is perfect for the vacations. This wholesome dish is quality served with a terrific glass of wine and even higher corporation.

Chicken kiev with cabbage slaw


  • 1/3 cup (80ml) milk
  • 2/3 cup (100g) plain flour
  • 2 cups (200g) dried breadcrumbs
  • Sunflower oil, to shallow-fry
  • 1/2 bunch chives, cut into 4cm lengths
  • 100g unsalted butter, softened
  • 3 garlic cloves, crushed
  • 1/2 bunch parsley, finely chopped
  • 2 tbs chardonnay vinegar or white wine vinegar
  • Juice of 2 lemons, plus wedges to serve
  • 1/4 savoy cabbage, thinly shaved
  • 1 red onion, thinly sliced
  • 100ml olive oil
  • 4 (800g) chicken supremes
  • 3 eggs, lightly beaten


  1. integrate the butter, garlic and half the parsley in a bowl, then switch to piping bag fitted with a 1 cm nozzle.
  2. Preheat oven to 2 hundred°C. dispose of the tenderloins and extra skin from hen. using a small sharp knife, starting on the top side, make an incision via the centre of every breast, twisting the knife barely to shape a cavity. Pipe the butter into the hollow space, then gently manual it down along with your finger. upload extra if important.
  3. Whisk the eggs and milk in a bowl. vicinity the flour and breadcrumbs in  separate bowls. dust the bird first in flour, shaking off extra, then dip in egg combination and subsequently coat in crumbs. Coat a second time in the egg and crumbs.
  4. warmth 2 cm sunflower oil in a huge deep fry pan over medium warmth. cook kievs, in batches, for 1 half mins every facet or until golden. switch to a baking tray covered with baking paper and bake for 12 minutes or until cooked thru.
  5. in the meantime, to make the slaw, toss the cabbage, onion, olive oil and vinegar in a bowl, then season and set aside.
  6. upload the chives and final parsley, then toss to combine simply earlier than serving with fowl kievs and lemon wedges.

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