Best 8 Stuffed Schnitzel Aka Chicken Kiev Recipes

CHICKEN KIEV

Steps:

• In a large, deep skillet, heat 1 1/2 inches vegetable oil over medium high heat. The oil needs to be 360 degrees F for frying. If you do not have a frying thermometer, add a cube of white bread to hot oil. If the bread browns in a 40 count, the oil is ready.
• Cover work surface with waxed paper. Arrange breasts on paper. Butterfly small chicken breasts, cut into flesh and across, but not through the breast, and open them up. The 6-ounce thin cut breasts may just be removed from package and arranged on waxed paper. Cover breast meat with a second sheet of waxed paper. Pound out cutlets to 1/4-inch thick with a small heavy skillet or a rubber mallet. Be careful not to tear meat. Roll up waxed paper and breasts and set aside.
• Combine chopped herbs on cutting board with chopped garlic. Cut 4 (1 1/2 tablespoons) pieces of cold butter and coat each piece liberally with the herb garlic mixture.
• In 3 disposable pie tins, set out flour, eggs beaten with a splash of cold water and bread crumbs. Uncover chicken and squeeze a wedge of lemon over breasts. Season chicken with salt and pepper. Place an herb-covered piece of butter on each piece of chicken. Wrap and roll cutlets tightly up and over the butter cubes. Discard pie tins used for breading. Secure stuffed chicken with toothpicks. Roll stuffed breasts in flour, then egg, then bread crumbs.
• Fry the Kiev bundles 7 to 8 minutes on each side until deep golden brown all over.

CHICKEN KIEV

Steps:

• Combine the butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Beat until well combined. Place the mixture on plastic wrap or wax paper and roll into small log, and freeze while preparing the chicken.
• Set the chicken breasts, one at a time, on a large piece of plastic wrap, lightly spritz the top of the chicken with water, fold the plastic wrap over the chicken, and spritz the top of the plastic wrap with water. Pound to no less than 1/8-inch thick. Season each piece of chicken with salt and pepper.
• Lay a breast on a new piece of plastic wrap and place one quarter of the compound butter and 1 tablespoon of the panko in the center of each breast. Using the plastic wrap to assist, fold in the ends of the breast and roll into a tight log, completely enclosing butter. Repeat with each breast. Refrigerate the breasts for 2 hours or up to overnight.
• Place egg and water mixture and the remaining panko into separate shallow dishes. Heat 1/2 inch of vegetable oil in a 12-inch sauté pan to 375ºF over medium-high heat.
• Dip each breast in the egg mixture and then roll in the breadcrumbs. Gently place each breast in oil, seam-side down, and cook until golden brown, 4 to 5 minutes per side, or until the internal temperature reaches 165ºF. Remove to a wire rack set in a half sheet pan to drain and rest for 5 to 10 minutes before serving.

STUFFED SCHNITZEL (AKA CHICKEN KIEV)

Steps:

• For the stuffing:.
• Sauté the diced onion.
• When onion is translucent, add the ground meat and mix so the meat doesn't clump.
• When meat is almost cooked, add the minced garlic and sauté until everything is well mixed and cooked.
• Add the cumin and cilantro 1/2 tsp salt and mix well, then remove from burner.
• For breading mixture:.
• Mix 1 c flour, 1/2 tsp salt and 1/4 tsp pepper in plate.
• To assemble:.
• Lay a breast flat on a plate and pile as much of the stuffing as you can in the center of it.
• Fold up the ends and fasten with toothpicks.
• Roll in the beaten egg and then in the breading mixture.
• Deep fry in oil on all sides until browned.
• Transfer to a plate and wait until it cools slightly before removing the toothpicks.
• For the sauce:.
• Once all of the schnitzels have been stuffed, there should still be about 1/3-1/2 of the stuffing left over. Put this in a small sauce pan with 1 c water and add the chicken soup mix.
• Bring to a boil, then lower flame and add the 1 Tbsp flour.
• Stir until the sauce has thickened--this should happen pretty quickly.
• Pour the sauce over the toothpick-less schnitzels and serve.

CHICKEN KIEV

Steps:

• Wash and remove all fat from chicken breasts; pound out to 1/8 inch thick between two pieces of wax paper.
• Cut butter into quarters and lay one in center of each chicken piece.
• Evenly divide onions and parsley between breasts.
• Roll each piece into a log and secure with a toothpick.
• Mix eggs and water.
• Roll each log in flour, then dip in egg and cover with bread crumbs.
• Wrap in plastic wrap and refrigerate for at least 1 hour or overnight. Deep fry until brown, then bake at 375°F for 5 minutes.

BAKED CHICKEN KIEV

Steps:

• In a small bowl, combine softened butter, chives, parsley and garlic powder.
• On a sheet of plastic wrap or wax paper, shape into a 3-inch by 2-inch rectangle; wrap well and freeze about 30 minutes or until firm.
• Preheat oven to 425F degrees.
• Spray a 9-inch square pan with nonstick cooking spray and set aside.
• Pound chicken breasts to a quarter-inch thickness between 2 sheets of plastic wrap or wax paper.
• Retrieve butter mixture from freezer and cut crosswise into 6 pieces.
• Place 1 piece on centre of each chicken breast; fold long sides over butter, then fold ends up and secure with a wooden toothpick.
• In a shallow dish, combine cornflake crumbs, parsley and paprika; pour buttermilk into another shallow dish.
• Dip chicken pieces into buttermilk, then coat evenly with cornflake mixture.
• Place coated chicken, seam side down, in prepared pan.
• Bake, uncovered, about 35 minutes or until juices run clear.
• Remove toothpicks and serve immediately.

SHANNA'S FAVORITE CHICKEN KIEV'

Steps:

• MAKE SEASONED BUTTER: In a medium sized bowl, mix butter (room temperature), garlic powder, and parsley. Slowly add the soy sauce to incorporate. place in the fridge to firm up a bit while you prep the chicken.
• PREPARE CHICKEN: Preheat oven to 350 degrees Fahrenheit. Place one chicken breast between two sheets of plastic wrap. Using a mallet, flatten to an even thickness of about 1/2". Repeat with remaining breasts. (NOTE: If desired, once you pound the breast out flat, you can cut it in half lengthwise to make smaller serving sizes).
• (Do for each piece) Dredge chicken breast in flour and place it on the counter smooth side down. Take 1/8 of the butter and roll it in a log shape the width of a breast.
• Place the butter log on one end of the breast. Dust with a little more flour. Roll the breast up, securing with a toothpick if needed. Take another 1/8 of the butter and spread over top.
• Place in baking dish. Continue with the other 3 breasts. Bake for 35 to 40 minutes.

CHICKEN NEPIEV

Steps:

• In a cup or small bowl, stir together the Italian seasoning, onion powder and garlic powder. Sprinkle over both sides of the chicken. Place 1 tablespoon of cream cheese on the center of each piece, and spread slightly. Tuck in the sides, and roll up tightly. Secure with toothpicks.
• Place the bread crumbs on a plate or in a shallow bowl. Roll the chicken rolls in the bread crumbs to coat. Place on a plate, cover, and freeze for about 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Heat the butter and oil in a skillet over medium-high heat. Brown the chicken rolls on all sides, this should take about 5 minutes. Transfer the rolls to a baking dish.
• Bake for 20 minutes in the preheated oven, or until chicken is no longer pink and the juices run clear. Spoon drippings from the dish over the rolls before serving.

PERFECT CHICKEN KIEV

Steps:

• For herbed butter, combine butter or margarine, oregano, parsely, salt and pepper, and garlic salt in a small bowl and set aside.
• One at a time, cover chicken breasts with plastic wrap and flatten with a mallet until about 1/4 inch thick.
• set aside.
• In the center of each chicken breats spread 1 tablespoon of the prepared herbed butter.
• Place 4 tablespoons of the shredded cheese (or as much as you can fit depending on the size of the breast. Get as much in as you can and still be able to roll it).
• in the center of the chicken breast You must now roll the chicken into little bundles; fold over slightly on both left and right sides while you roll from the bottom of breast to the top.
• The end product should be a tight little bundle so the cheese and butter do not leak out during baking.
• You can secure the seems of the bundles with toothpicks (just make sure to get them all out before you serve!) Melt 4 tablespoons of butter and place in a small bowl.
• Dip each bundle into the butter and then roll in the breadcrumb mix.
• You can repeat this step for an extra thick layer of crumbs.
• Place, seam side down, on a baking dish; cover with foil; refrigerate for at least 4 hours, but overnight is best.
• Place in a preheated 350 Degree oven and bake for 35-45 minutes or until chicken is thoroughly cooked.
• When checking the chicken, cut with kitchen knife, but be careful not to cut down to cheese inside or it will ooze out.