Chicken Kiev With Goat Cheese
Chicken Kiev, a pounded cutlet of chicken rolled around an herb flavored butter, then breaded and fried, was actually created at the St. Petersburg Merchant's Club but was later renamed the "Kiev-style cutlet" (in Russian) by another Soviet restaurant. That name has endured over time for a dish that has gained international popularity. This is a variation on the original that uses creamy goat cheese flavored with tarragon in lieu of the traditional butter filled center.
Ingredients
- 1/4 cup olive oil extra virgin
- 2 cloves garlic thinly sliced
- Kosher salt
- 4 tbsp unsalted butter at room temperature, 1/2 stick
- 4 oz goat cheese soft
- 3 tbsp tarragon or 2 teaspoons dried, fresh
- 8 chicken boneless, skin-on chicken thighs, pounded 1/4-inch thick by your butcher
- black pepper freshly ground
- 2 1/2 cups bread panko , crumbs
- 2 egg large
- 1 tsp whole milk
- 1/2 cup all-purpose flour
- 1 qt olive oil virgin
Instructions
- In a 12-inch sauté pan, heat the 1/4 cup of oil over medium heat.
- Add the garlic and sauté until light brown, about 1 minute, then add the kale and 1 teaspoon salt and cook, stirring regularly, until the kale is fully cooked, gray-olive green and very tender, 10 to 12 minutes.
- Remove and allow to cool completely.
- Place the cooled kale in a food processor, add the butter, goat cheese and tarragon, and process until smooth.
- Transfer to a bowl and chill for 30 minutes.
- Lay eight 10-inch-long pieces of plastic wrap on the counter, separately.
- Lay 1 chicken thigh on each piece of plastic wrap, season with salt and pepper, and place 1 1/2 tablespoons of the kale-butter and 1 tablespoon of the panko in the center of each piece.
- Using the plastic wrap to assist, fold in the ends of the thigh and roll, completely enclosing the kale-butter mixture.
- Roll very tightly in the plastic to create an impermeable log. Keep in mind that any loose edge will allow the kale mixture to leak out, so be very attentive.
- Repeat with each thigh.
- Place the wrapped thighs in the refrigerator for 2 hours, or up to overnight.
- Place the eggs and milk in a flat bowl and whisk to combine.
- Place the flour and a pinch of salt and pepper in another flat bowl.
- Place the remaining 2 cups panko in a third bowl with 2 tablespoons salt.
- Heat 2 inches of oil in a Dutch oven or a high-sided sauté pan over medium-high heat until it registers 375°F on a deep-fry thermometer.
- Remove the chicken from the plastic wrap.
- Dip each thigh into the flour mixture, shaking off any excess.
- Dip the thighs into the egg mixture, letting any excess drip off, then roll in the panko.
- Gently place each thigh in the hot oil, sealed side down, and cook until golden brown, 6 to 8 minutes on each side, until the internal temperature registers 165°F on a meat thermometer.
- Transfer to a wire rack set on a rimmed baking sheet and allow to drain for a minute before serving.
- If not serving immediately, you can hold the chicken in a preheated 300°F oven for up to 30 minutes.
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