Chicken Kiev Sandwich
A crispy, homemade confit garlic chicken Kiev, served in a bun with mayo, shredded gem, American cheese & pickles.
Servings: 4 People
Equipment
- Large Frying Pan
- Large Baking Tray
- Slotted Spatula
Ingredients
Chicken Kievs
- 4 Chicken Breasts Skinless & Boneless
- 150 g Salted Butter At Room Temperature
- 4 Cloves Confit Garlic
- 1 tbsp Confit Garlic Oil
- 90 g Flat Leaf Parsley
- ½ tsp Lemon Juice
- Salt & Pepper
Pané
- 200 g Panko Breadcrumbs
- 4 Large Eggs
- 1 tbsp Milk
- 50 g Plain Flour
The Sandwich
- 4 Burger Buns
- 1 Little Gem Lettuce
- 1 tbsp Mayonnaise
- ½ tsp Lemon Juice
- 4 Slices American Cheese
- 2 Gherkins
- 2 tbsp Pickled Red Onions
Instructions
- Start by making the garlic butter for the kievs. In the bowl of a stand mixer, add the butter, confit garlic, garlic oil, lemon juice, a generous pinch of salt & pepper. Mix with the paddle attachment until fully combined, around 2 minutes.Finely chop the parsley (discarding the stalks) add to the butter & mix in.Using clingfilm, roll the butter into a cylinder then leave in the freezer until firm, 15-20 minutes.
- Next, cut a deep pocket into the thicker side of each chicken breast - be careful not to cut all the way through the chicken or the butter will leak.Take the butter out of the freezer, remove from the clingfilm & cut off 8 thin slices (leave the remaining butter at room temperature, to be used later on).Squeeze 2 slices of butter into the pocket in each chicken breast.
- Now to pané.In 3 separate bowl, place the flour, egg & milk and the breadcrumbs. Season each bowl with salt & pepper.Take a chicken breast & coat in flour, followed by the egg then the breadcrumbs. Coat in egg again then breadcrumbs - this is a double pane. Repeat with the remaining chicken breasts.
- Preheat an oven to 200°c.
- Heat a large frying pan over a medium heat. Add in a generous amount of vegetable oil, around 4 tbsp.Once the oil is hot, fry the kievs for 3-4 minutes on each side or until golden - you’ll need to do this in batches. Transfer the kievs to a lined baking tray & cook in the preheated oven for 15-20 minutes. The internal temperature will be 75°c once cooked.Place a slice of American cheese on the top of each kiev & leave to melt whilst you prepare the buns.
- The Sandwich.In a bowl, mix together the mayonnaise & lemon juice then shred the little gem & add to the bowl. Season with salt & pepper, give it a good mix then set aside.Thinly slice the gherkins.Slice each bun in half then toast in a frying pan, set over a medium heat. Brush the toasted sides with the garlic butter that you had left over from the kievs
- To assemble.Place a spoonful of gem onto the base of each bun followed by 4 slices of gherkin.Place the kiev on top then a spoonful of pickled onions.Top with the bun’s lid & serve.
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To Cook In An Aga.
Fry the Kievs in a frying pan on the boiling plate then transfer to a baking tray & cook on the bottom set of runners in the roasting oven.
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