Sue Lau | Palatable Pastime
I am all rolled up in Russian recipes right now.
Being part of a cooking group that loves recipes of all sorts, variety can be the spice of life. And to spice things up, I am participating in an online group event where we form teams and cook ourselves around the world in less than 80 days, albeit it will be through our forks and plates. First up on our worldly destinations are Russia and the Southern USA: Georgia meets Georgia, culinary style.
Each team member can put up to fifteen recipes into a pool for use by the group. Of course, I am neck deep in southern recipes! But Russia, erm…not so much. So off to the library I went, trying to read up on the cooking styles of Russia, and exploring what was to be said on the internet on that subject as well. I have learned a lot in a few short weeks! I have brushed up on my knowledge of some of the classics and also some lesser known recipes. I won’t be putting all of the recipes I have created here on the blog. I am still a bit of a newbie at that cuisine and don’t want to get shot by the “Russian culinary police” if I got something wrong. By the way, there are culinary police for every cuisine, not of that heritage perhaps, but all self-appointed, and most self-absorbed.
But all of my recipes for this event will be online for your perusal. I have started a sister blog to Palatable, over on blogspot called Sue L’s Recipe Archive. The address is reciperetrospective.blogspot.com. But that blog won’t be just for extra recipes from this particular cooking event.
Many people might know me as Sue L, which has been my posting name on a number of food websites I have participated in over the past twelve years or so. And in that course of time, I have posted many many recipes. I will be adding a lot of those recipes to the archive blog, along with any new photos there. I have just come to realize that being scattered in so many places is not such a good thing, so I want to get those all into one place, for my family, friends and followers to find them easily. I do hope you visit, and be sure to follow via RSS.
But back to the Russian recipes- Chicken Kiev, to me, has to be the most famous Russian recipe there is. And it really isn’t that hard to make. It doesn’t even remotely resemble those funny little pieces of chicken they sell at the market and call Chicken Kiev or another they sometimes offer (Chicken Cordon Bleu.) And the results from this are just fabulous, if I must say so myself. My husband proclaims it to be the best chicken Kiev he ever ate, but he may just be “herb buttering” his little “chica” up. But hey, that makes me feel fabulous too, and that’s not a bad thing. 😉
I do hope you enjoy, and have a culinary adventure of your own. Pick a cuisine you aren’t familiar with and read up on it. The payoff is supreme.
- 1 pound boneless chicken breast, pounded very thin
- 1 egg, lightly beaten
- 1 tablespoon fresh lemon juice
- 1-1.5 cups dry bread crumbs
- cooking oil
- 1 lemon, cut into wedges
Fresh Herb Butter:
- 1/4 cup unsalted butter, softened
- 1 teaspoon chopped fresh tarragon leaves
- 1 tablespoon chopped fresh chives
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat oven to 350F.
- Mix softened butter with chopped herbs, salt and pepper; chill in freezer for 30 minutes.
- Place chicken (one piece at a time) into a gallon ziplock bag, seal, and pound thin with a flat mallet or rolling pin. Using this prevents splattering of raw chicken juices or tearing of waxed paper, etc. I won’t scallop chicken any other way.
- Whisk together the egg with lemon juice and set aside.
- Place bread crumbs onto a shallow bowl or plate.
- When butter is chilled, remove it from the freezer. Spread out chicken pieces and trying to handle the butter as little as possible, place it in the center of the flattened cutlet.
- Roll the chicken around the butter, trying as best as you can to prevent any openings (some will happen anyway), using toothpicks to secure the chicken together.
- Dip the chicken into the beaten egg, then gently roll in breadcrumbs.
- Heat oil to about 1/2-inch in a large skillet and brown chicken on all sides.
- Place browned chicken on a baking sheet and bake in the preheated oven for about 15 minutes or until the internal temperature reads 160F on an instant read thermometer.
- Allow to rest for about ten minutes before serving.
- Serve with cut lemon wedges.
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