Chicken Family friendly

Chicken kiev with cabbage slaw

Name: Chicken kiev with cabbage slaw
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 100g unsalted butter, softened; 3 garlic cloves, crushed; 1/2 bunch parsley, finely chopped; 4 (800g) chicken supremes; 3 eggs, lightly beaten; 1/3 cup (80ml) milk; 2/3 cup (100g) plain flour; 2 cups (200g) dried breadcrumbs; Sunflower oil, to shallow-fry; 1/4 savoy cabbage, thinly shaved; 1 red onion, thinly sliced; 100ml olive oil; 2 tbs chardonnay vinegar or white wine vinegar; 1/2 bunch chives, cut into 4cm lengths; Juice of 2 lemons, plus wedges to serve

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by Matt Wilkinson

Chef and author

Oct 09, 2015

This quick stress-free crumbed chicken is perfect for the holidays. This healthy dish is best served with a good glass of wine and even better company.

100g unsalted butter, softened
3 garlic cloves, crushed
1/2 bunch parsley, finely chopped
4 (800g) chicken supremes
3 eggs, lightly beaten
1/3 cup (80ml) milk
2/3 cup (100g) plain flour
2 cups (200g) dried breadcrumbs
Sunflower oil, to shallow-fry
1/4 savoy cabbage, thinly shaved
1 red onion, thinly sliced
100ml olive oil
2 tbs chardonnay vinegar or white wine vinegar
1/2 bunch chives, cut into 4cm lengths
Juice of 2 lemons, plus wedges to serve

Method

1.

Combine the butter, garlic and half the parsley in a bowl, then transfer to piping bag fitted with a 1 cm nozzle.
2.

Preheat oven to 200°C. Remove the tenderloins and excess skin from chicken. Using a small sharp knife, starting at the top edge, make an incision through the centre of each breast, twisting the knife slightly to form a cavity. Pipe the butter into the cavity, then gently guide it down with your finger. Add more if necessary.
3.

Whisk the eggs and milk in a bowl. Place the flour and breadcrumbs in two separate bowls. Dust the chicken first in flour, shaking off excess, then dip in egg mixture and finally coat in crumbs. Coat a second time in the egg and crumbs.
4.

Heat 2 cm sunflower oil in a large deep fry pan over medium heat. Cook kievs, in batches, for 1 1/2 minutes each side or until golden. Transfer to a baking tray lined with baking paper and bake for 12 minutes or until cooked through.
5.

Meanwhile, to make the slaw, toss the cabbage, onion, olive oil and vinegar in a bowl, then season and set aside.
6.

Add the chives and remaining parsley, then toss to combine just before serving with chicken kievs and lemon wedges.