Hazelnut Chicken Kiev
This rendition of Chicken Kiev isn’t just a feast for the taste buds—it’s an ode to culinary finesse and innovation. Hazelnuts impart a delightful nuttiness and a satisfying crunch to each bite, perfectly complementing the succulent, flavorful chicken and the burst of herbed butter that awaits within.
Whether you’re hosting a dinner party or simply craving a dish that’s both elegant and comforting, this Hazelnut Chicken Kiev is sure to impress. Its crispy exterior, juicy interior, and aromatic buttery goodness make it a showstopper that’ll leave your guests longing for more.
Ingredients
2 chicken breasts cut horizontally in 4 cutlets
1 cup flour
3 eggs beaten
¼ cup milk
1 ¾ cups panko breadcrumbs
½ cups diced hazelnuts
3 tbsp vegetable oil
½ cup salted butter at room temperature
2 garlic cloves chopped
2 tbsp chopped parsley
2 tbsp mini-capers chopped
Salt and pepper
Directions
Place the flour into a large bowl or plate, then whisk the eggs and milk together in a shallow bowl.
Mix together the diced hazelnuts and breadcrumbs together in a shallow bowl.
Time to coat the chicken, its important you only use one hand for the egg mixture and the other for the flour and crumb, otherwise you will get into a real mess.
First, coat the chicken in flour on both sides, then, using the other hand, dip into the beaten egg and finally lay onto the hazelnut and panko mixture.
Turn the chicken over to complete the coating and repeat the processes until you have coated all the chicken pieces.
To make the butter simply mix all the ingredients together in a bowl, then roll into a sausage shape and place in the fridge to firm up.
Preheat a non-stick frying pan with a little olive oil, then add the coated chicken breasts into the pan.
Cook on a medium heat until golden brown, then turn over and continue to cook for 5 minutes.
Turn the heat right down, and add the garlic butter and allow to melt before serving.