CHICKEN KIEV WITH A CUCUMBER AND SPRING ONION SALAD

Crunchy golden chicken kievs with a cheese and garlic filling served alongside a fresh creamy cucumber and spring onion salad.

Chicken Dinner Main Course Fried Cucumber

Estimated Nutrition

Calories

786.3

kcal / serving

3145.2 kcal total

Carbs

16.4g

per serving

65.4 g total

Fat

62.1g

per serving

248.5 g total

Protein

40.7g

per serving

162.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Mayonnaise

Dairy

150

Butter

at room temperature

Cheddar

grated

piece

Eggs

free-range, beaten

Soured Cream

piece

Eggs

free-range, hardboiled, peeled, sliced

GrainsCereals

tbsp

Plain Flour

tbsp

Golden Breadcrumbs

Meat

piece

Chicken Breasts

preferably free-range, skin removed

NutsSeeds

bunch

Parsley

fresh, finely chopped

piece

Garlic

cloves, crushed

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

pinch

Paprika

large pinch

OilsFats

500

Sunflower Oil

for deep-frying

Vegetables

piece

Spring Onions

finely chopped

piece

Cucumbers

peeled, core removed

piece

Spring Onions

chopped, for salad

Method

Butterfly each chicken breast and flatten between clingfilm using a rolling pin.

Mix butter, parsley, garlic, spring onions, and cheese, then shape into four sausages.

Prepare separate bowls for beaten eggs, flour, and breadcrumbs.

Peel cucumbers into ribbons and mix with spring onions, soured cream, mayonnaise, and paprika.

Garnish the salad with sliced hard-boiled eggs and set aside.

Season chicken, roll tightly around the butter stuffing, and coat sequentially in flour, egg, and breadcrumbs.

Heat oil in a frying pan or deep-fat fryer to 160°C.

Fry chicken for 15 minutes until golden and juices run clear.

Drain chicken on kitchen paper and serve with the cucumber salad.