Love doing a home style dish that feels slightly (less guilty) than a take away. When you unwrap that paper parcel and look at all the moreish things tucked away inside, there’s that slightly joyous feeling as you relish in whatever took your fancy that afternoon.
For me it was Chicken Kiev, Chips & home style Slaw…
I’ll agree that this isn’t as easy as a take away, but for me the novelty factor comes from unwrapping the parcel and devouring whatever the contents are with glee. I like the idea of a Kiev because its slightly more special than a *regular schnitzel. If you didn’t want to go to the trouble of making a Chicken Kiev there are plenty of butchers (and specialist) chicken shops which sell the take home variety, no one would ever know!
*plus I’m practicing my knife skills and crumbing techniques from school!!!
Time: 1hr prep, 30 mins cooking approx
Ingredients: for two,
Kiev, 2 x Chicken breast (I cut mine from a whole chook and kept the wing drummette attached, you can buy pre cut breasts to make this easier)
100g Garlic butter, I used 2 garlic cloves and parsley to make mine.
1.5 cups Bread crumbs approx
1 egg and a splash of milk (egg wash)
Plain flour for dusting
3 medium potatoes, (I’ve used the Desiree variety)
Slaw, 1/4 Cabbage, 2 carrots, 1/4 brown onion (roughly chopped or you can use a food processor,)
Dressing, 1.5 tsp of hot English mustard
1.5 Tbsp of sugar (a little more if you prefer a sweeter slaw)
3 Tbsp Mayonnaise
Juice of 1 lemon
1/4 cup of milk,
Oil for shallow fry, I’ve used peanut oil.
Baking paper and newspaper for presentation
Lemon wedges to serve,
Salt and Pepper for seasoning.
Coleslaw, do a fairly rough chop of the cabbage, carrots and onion. I had some julienne batons from practicing my precision cuts, you might still see the matchsticks in the picture. Combine with the dressing and refrigerate, (apologies, no picture of this as I forgot-silly me!)
Finely slice the potatoes into thin chips, use a mandolin if you prefer,
Next, soak the potato slices in a container and fill to the brim with cold water. The idea is to soak out the starch to make a crispier chip.
Dry the chicken breast with some paper towel and lay on a baking sheet,
Using a long knife (I’ve used a filleting knife) cut a pocket into each end like so,
Next step is to fill the pocket with butter. You can pipe or spoon the butter in, then wrap the chicken in the baking paper & allow the breasts to rest in the fridge for about half an hour. (Sadly I neglected to take a picture of this step too.)
Get the breadcrumbs, flour and egg wash ready to go,
Take the rested breasts out of the fridge and get ready to flour the breast, dip in the egg wash and coat in the crumbs, repeat twice.
Rest once more for about 20 mins or (until you want to cook.) Whilst this happens, get the potatoes out and drain off the water. Dry the chips on some paper towel,
You can also pat the tops to take out more starch and water,
Get a shallow frying pan and fill with an inch of oil. Get a tray ready in the oven and turn to 180C or (356F) relatively hot,
Shallow fry the chicken breasts together in the pan, you only want to make them slightly golden as they will spend the remainder of the time cooking in the oven. When both sides are golden, place in the oven. It should rest in there for about 15 minutes or so.
Shallow fry the chips in batches, again you want them to have some colour but they will spend time in the oven drying out on the tray too. Rest each batch on the tray (in the oven) so they can keep warm and crisp up a little more.
Finally, when the 15-20 minutes are up, check the tray.
Wrap the food up on a baking sheet with the newspaper and find a little pot or ramekin for the home made slaw. Add a wedge of lemon and season where necessary!
Dinner is served!