Chicken Kiev Imperial A La White House
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
Breasts of three 1- pound chickens, skinned
9 tablespoons chilled, sweet butter
1 cup flour
4 eggs, beaten
1/2 cup milk
3 cups sifted fresh bread crumbs (Italian style bread crumbs, seasoned, if desired)
vegetable shortening
Bone the chicken breasts leaving a joint of wing attached. Flatten the breasts with a cleaver, then stuff each one with 3 tablespoons butter. Carefully seal the edges with toothpicks. Dip the stuffed breasts in flour then into the eggs beat with milk, and roll in bread crumbs. Then re-dip the breasts in flour, egg and millk mixture, then bread crumbs again.
Fry in 3 inches hot vegetable shortening (375 degrees F) for 8-10 minutes, or until golden brown. Remove the toothpicks and serve immediately.
Serves 6.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
Breasts of three 1- pound chickens, skinned
9 tablespoons chilled, sweet butter
1 cup flour
4 eggs, beaten
1/2 cup milk
3 cups sifted fresh bread crumbs (Italian style bread crumbs, seasoned, if desired)
vegetable shortening
Bone the chicken breasts leaving a joint of wing attached. Flatten the breasts with a cleaver, then stuff each one with 3 tablespoons butter. Carefully seal the edges with toothpicks. Dip the stuffed breasts in flour then into the eggs beat with milk, and roll in bread crumbs. Then re-dip the breasts in flour, egg and millk mixture, then bread crumbs again.
Fry in 3 inches hot vegetable shortening (375 degrees F) for 8-10 minutes, or until golden brown. Remove the toothpicks and serve immediately.
Serves 6.
