To make the butter, tip all the ingredients
into a bowl and season generously with
pepper and a little salt. Beat until completely
combined then tip onto a sheet of cling film
and roll into a log. Refrigerate until hard.
Can be made up to 3 days in advance
or frozen for up to 1 month.
One breast at a time, lay them smooth-side
down and remove the mini fillet. Make an
incision down the middle of the fillet half
way into it to make a pocket; it is essential
that you don’t cut all the way through the
meat. Lay a piece of cling film over the breast
and, using a meat mallet or rolling pin,
flatten it out slightly. On another part of
the board bat out the mini fillet slightly.
Divide the butter into four and squash into
flattish discs. Stuff each of the pockets that
you made with a disc of butter. Cover each
with the mini fillet and fold the sides of the
breast over it. Set aside.
Tip the flour, eggs and breadcrumbs into
separate shallow containers. Working
methodically, completely coat each breast in
flour, then egg, then breadcrumbs, then dip
back into the egg and finally again in the
breadcrumbs. Set aside. The chicken can be
prepared the day before and left in the fridge
or frozen for up to 1 month – defrost
completely before cooking.
To cook, heat oven to 200C/fan 180C/gas 6.
Heat a decent layer of oil in a large frying pan
and, once hot, turn the heat down to
medium. Fry the Kievs for 2-3 mins on each
side until dark golden. Lift them onto kitchen
paper to absorb any excess oil then transfer
to a roasting tin. Cook in the oven for 20 mins
or until the Kievs feels firm when prodded at
the widest part. Serve immediately with the
lemon wedges and watercress, plus your
favourite retro side dish – Russian salad is