4人份
原料 Ingredients:：
4 片鸡胸（越大越好
新浪博客
4人份
原料 Ingredients:：
4 片鸡胸（越大越好
kiev)' TITLE='基辅炸鸡(Chicken
120克 黄油
25克
1 瓣蒜，切末
100克面粉
2 枚 鸡蛋
2 汤匙 牛奶
100克 面包屑
植物油，用于油炸
盐和黑胡椒
步骤：
1. 将黄油、欧芹和蒜用搅碎器绞碎，加盐调味，搅拌均匀。将混合物分为四等份，分别用保鲜膜包装并塑成约直径1厘米，长5厘米的圆柱形，放入冰箱冷藏使其凝固。
2. 切去鸡胸上的脂肪和筋。将鸡胸肉放在两片保鲜膜中间用擀面杖轻轻敲击，使扁平。
3. 放一块黄油混合物在鸡胸上，卷起四边，将黄油块充分包裹起来，必要的话可以借助牙签固定。用同样的方法完成其余的三个。放入冰箱冷藏半个小时。
4. 在面粉中放入少许盐和黑胡椒，搅拌均匀。将鸡蛋和牛奶放在一起打匀。将鸡胸裹面粉，抖掉多余的面粉后放入蛋液中，接着裹面包屑。再次将其放入蛋液中，然后再裹一层面包屑。
5. 油温170度，炸12分钟。
6. 装盘：将炸好的基辅炸鸡分别装盘，可以配上土豆泥和蒸蔬菜。
提示:
Chicken kiev
Method:
1. Mix the butter, parsley and garlic together and season with salt (you can use the food processor to blend the butter mixture). Divide butter mixture into four equal portions and form into log shape. Chill in the fridge.
2. Remove any fat and sinew from the chicken breasts. Using a rolling pin, lightly flatten the fillet between two pieces of plastic wrap.
3. Place a piece of butter mixture on each beast. Cover with the fillet and draw up the edges of the breast, making sure the fillet is totally enclosed. You may use toothpick to secure it. Finish the rest three with the same method.Chill in the fridge for half an hour.
4. Season the flour with salt and pepper. In a small bowl, beat the egg and milk together. Coat chicken in flour then shake to remove any excess. Dip in egg mixture, then coat with breadcrumbs. Dip in egg mixture again and coat another layer of breadcrumbs.
5. Deep-fry at 170 ˚C for
6. Serve: place the chicken kievs on the plates respectively, serve with mashed potato and stemed vegetables.
120克 黄油
25克
1 瓣蒜，切末
100克面粉
2 枚 鸡蛋
2 汤匙 牛奶
100克 面包屑
植物油，用于油炸
盐和黑胡椒
步骤：
1. 将黄油、欧芹和蒜用搅碎器绞碎，加盐调味，搅拌均匀。将混合物分为四等份，分别用保鲜膜包装并塑成约直径1厘米，长5厘米的圆柱形，放入冰箱冷藏使其凝固。
2. 切去鸡胸上的脂肪和筋。将鸡胸肉放在两片保鲜膜中间用擀面杖轻轻敲击，使扁平。
3. 放一块黄油混合物在鸡胸上，卷起四边，将黄油块充分包裹起来，必要的话可以借助牙签固定。用同样的方法完成其余的三个。放入冰箱冷藏半个小时。
4. 在面粉中放入少许盐和黑胡椒，搅拌均匀。将鸡蛋和牛奶放在一起打匀。将鸡胸裹面粉，抖掉多余的面粉后放入蛋液中，接着裹面包屑。再次将其放入蛋液中，然后再裹一层面包屑。
5. 油温170度，炸12分钟。
6. 装盘：将炸好的基辅炸鸡分别装盘，可以配上土豆泥和蒸蔬菜。
Chicken kiev
Method:
1. Mix the butter, parsley and garlic together and season with salt (you can use the food processor to blend the butter mixture). Divide butter mixture into four equal portions and form into log shape. Chill in the fridge.
2. Remove any fat and sinew from the chicken breasts. Using a rolling pin, lightly flatten the fillet between two pieces of plastic wrap.
3. Place a piece of butter mixture on each beast. Cover with the fillet and draw up the edges of the breast, making sure the fillet is totally enclosed. You may use toothpick to secure it. Finish the rest three with the same method.Chill in the fridge for half an hour.
4. Season the flour with salt and pepper. In a small bowl, beat the egg and milk together. Coat chicken in flour then shake to remove any excess. Dip in egg mixture, then coat with breadcrumbs. Dip in egg mixture again and coat another layer of breadcrumbs.
5. Deep-fry at 170 ˚C for
6. Serve: place the chicken kievs on the plates respectively, serve with mashed potato and stemed vegetables.