Ingredients
4 large chicken breasts
200 g butter
1 egg yolk
2 egg, beaten
1/2 cup flour
1 breadcrumbs, dry
1 butter, for frying
Directions
Wash and dry breasts, removing any connective tissue
or skin. Place smooth side on cutting board, and pound
to flatten to about five millimeters thickness.
Combine butter with yolk of egg and divide into four
equal parts. Roll into sausage shapes seven to eight
centimeters long. Cover each with greasproof paper
and chill until the pieces are very hard.
Wrap the breasts around each piece of butter, creating
four parcels. Dip in flour, one at a time. Shake off
excess flour and pat flat in the palm of the hand.
Dip in beaten eggs and roll in breadcrumbs.
Refrigerate for a few hours. Deep-fry (in butter if
possible) until golden brown.
NOTE: Traditionally, Chicken Kiev is served with
buckwheat kasha and peas served in small pastry
shells. DO NOT REHEAT this dish or keep warm for
periods of time, as the butter will melt and run out.
Servings: 4 servings
Kotlety Tsiplenokovo Po-Kievski (Chicken Kiev Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Russian
The History of Recipes
Transcribed cooking instructions as a concept can be found back into the far past, at least as far as pharonic Egypt, and possibly even further. Interesting though that maybe, generally, these old recipes were just basic hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe found, according to academics are a few stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Progressing into The time of the roman empire around 25BC a man called Apicius created a number of documents describing recipes enjoyed by the Romans. In his publication, he describes how the meals were separated into hors d`oeuvre, main meal and afters, a very modern way of dining. He also tells us how the early Romans used many herbs and spices, including a few that are still present in modern kitchens like thyme, fennel and parsley. In the 15th century, knights returning from the crusades brought us many foods and herbs from the Middle-East, including spices such as coriander, parsley, and basil. These new spices and herbs prompted an eruption in manuscripts on food, the majority of which still exist in academic collections. By the arrival of the twentieth century, cooking publications were in high demand, mostly as a result of increased literacy, more spare time and having more disposable income. The introduction of television gave us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Kotlety Tsiplenokovo Po Kievski (Chicken Kiev recipe.
