Ingredients
1 stick butter, chilled
6 boneless chicken breast halves
1 salt and pepper to taste
1 green onion, minced fine
1 cup flour for dredging
1 salt and pepper to taste
2 eggs, beaten
1 cup breadcrumbs for dredging
Directions
Cut butter into 6 portions. Beat chicken pieces between wax paper
until they are thin cutlets. Do not make any holes.
Put one portion of butter in the middle of each cutlet. Sprinkle each
with green onion and salt and pepper. Roll each chicken piece into an
envelope shape, tucking in the sides.
Put a bunch of flour in a bowl; add salt and pepper to taste. Beat
two eggs in another bowl. Put about a cup of soft white breadcrumbs
(stale bread will also do) in a third bowl.
Take each chicken roll and dredge it in flour. Then dip it into the
egg and then roll it in breadcrumbs. You may repeat the egg-crumb
breading once if you like a thick crust. Put the finished rolls in
the fridge for at least an hour to firm up the breading.
Deep fry at 360 until brown on all sides. Serve with rice.
Servings: 6 servings
Michael Loo's Chicken Kiev Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Russian
The History of Recipes
Transcribed cooking instructions as an idea can be observed back into the distant past, certainly as far into history as the ancient Egyptians, and quite possibly further than that. Having said that, generally, these old records were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe found, according to academics are some ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Moving on, we find a couple of interesting books dating from the 1300s - a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the curry that is familiar to us all today, but rather descriptions of the types of food on the tables of the upper classes. Later, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from the Middle-East, including spices such as coriander, basil and rosemary. The introduction of these new culinary ideas was responsible for a surge in manuscripts on cooking, most of which still exist in academic collections. During the following few centuries, the families of Europe competed with each other to offer the most exotic banquets, and as a result chefs and their recipes were much in demand. However, it was during the 1800s that formal cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, trying out, and recording the recipes of their peers. Like it or not, the introduction of TV gave us TV cookery programs and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting us all to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Michael Loo's Chicken Kiev recipe.
