Chicken Kiev Redux
Serves: 4
  • 2 tablespoons butter, softened
  • 1 shallot, minced or grated
  • 1 garlic clove, minced
  • 2 tablespoons minced parsley
  • Salt and pepper
  • ½ cup plain dry breadcrumbs
  • 1 egg white
  • 2 large chicken breasts, halved crosswise into 4 cutlets
  1. Mix butter, shallot, garlic and parsley and a generous sprinkling of salt and pepper in a small bowl.  Set aside.
  2. Adjust oven rack to upper-middle position. Place breadcrumbs and egg white in separate shallow pans (pie or cake pans work well).  Sprinkle cutlets generously with salt and pepper on both sides.  Dip the cutlets in egg white then dredge in breadcrumbs; place on a wire rack set over an ovenproof pan and drizzle or brush lightly with olive oil. Broil until golden brown, 4 to 5 minutes. Flip and then drizzle or brush the other side with olive oil.  Broil until golden brown, 3 to 4 minutes longer.
  3. Spread a portion of the butter on each of the chicken cutlets and serve immediately.
Recipe by Three Many Cooks at