My only memories are of the frozen versions I microwaved as an afterschool pick me up.
This weeknight-friendly recipe gives the chicken Kiev I grew up reheating a much-needed upgrade.
Whats not to love?
Simply Recipes / Alison Bickel
The butter is simply stuffed into a slit you cut into the side of the chicken breast.
The chicken is then breaded and fried until golden brown.
Then, handle the cutlets gently while breading them.
Simply Recipes / Alison Bickel
The best oil for frying:I recommend using vegetable, peanut, or canola oil for frying.
The amount of oil youll need depends on the size of your frying pan.
Otherwise, it may overflow while you fry the chicken.
Simply Recipes / Alison Bickel
you could also test the temperature by adding a sprinkle of panko breadcrumbs.
If they sink to the bottom, its not hot enough.
If they bubble up, the oil is ready for frying.
Simply Recipes / Alison Bickel
If they burn right away, turn the heat off to help the oil cool down.
Another side of simply prepared vegetables likegreen beans,asparagus,corn, orpeascould round out the meal.
A simply dressed green salad with peppery arugula or earthy baby chard would be great too.
Simply Recipes / Alison Bickel
Split up the steps and plan ahead.
Here’s how:
Option 1: Make the herb butter up to 2 months in advance.
Roll it into a enter with plastic wrap and freeze it until ready to use.
Simply Recipes / Alison Bickel
Option 2: Cut the chicken and fill them with the herb butter, but dont bread them.
Wrap them individually with plastic wrap and store them in a freezer-safe container or zip top bag.
When its time for dinner, bread and fry!
Simply Recipes / Alison Bickel
Option 3: Want an almost hands-off dinner?
Cut, fill, and bread the chicken cutlets.
Wrap them individually with plastic wrap and pop them into a zip top bag.
Simply Recipes / Alison Bickel
Freeze them for up to 2 months.
Place the frozen chicken in the fridge to thaw the night before you plan to serve them.
When its time for dinner, fry them up!
Simply Recipes / Alison Bickel
Use a rubber spatula to mix the herb butter until combined.
Set 4 large, shallow bowls or quarter sheet trays side by side.
Add the flour, 1/2 teaspoon salt, and black pepper in the leftmost bowl.
Simply Recipes / Alison Bickel
Mix well to combine.
Add the eggs into the second bowl.
Whisk with a fork until combined.
Simply Recipes / Alison Bickel
Add the panko breadcrumbs into the third bowl.
Leave the last one empty.
Youll place your breaded chicken cutlets in it.
Simply Recipes / Alison Bickel
Place the chicken breasts flat on a cutting board and pat them dry with paper towels.
Use a sharp chefs knife to trim off excess fat.
check that not to slice through to the other side.
This will be the pocket to fill with herb butter.
Simple Tip!
Did you accidentally slice the chicken in half while cutting the pockets?
Use a spoon to fill each cutlet with about 1 1/2 to 2 tablespoons of herb butter.
Gently press the cutlets to flatten and evenly disperse the butter inside the pocket.
Dredge it in the flour, shaking off any excess.
Dip it in the egg, letting the excess drip off.
Finally, place the cutlet in the breadcrumbs.
Sprinkle some breadcrumbs on top and use your hands to gently press them onto the cutlet.
Transfer the breaded cutlet into the last bowl.
Repeat with the remaining cutlets.
Set a large frying pan over medium heat and add enough vegetable oil until its about 1 inch deep.
check that the oil does not come up more than halfway up the sides.
Heat it to 350F.
Dont have a deep fry thermometer?
Sprinkle a pinch of breadcrumbs into the oil.
They will bubble up right away if its hot enough.
Carefully add the breaded cutlets in a single layer.
You may need to cook them in 2 batches.
Fry them for about 4 minutes.
Serve immediately with lemon wedges and the reserved herb butter, if youd like.
Leftovers can be refrigerated for up to 4 days.
Reheat leftovers on a baking sheet in a 425F oven until warmed through.
