Chicken Kiev

1. 1

   Place each piece of chicken between 2 pieces of plastic wrap. Working out from center, pound with wooden meat mallet to form cutlets about 1/4-inch thick.

2. 2

   Peel off wrap and sprinkle each piece with salt.

3. 3

   Sprinkle scallions and parsley over cutlets. Place 1 stick of butter at the edge of each cutlet.

4. 4

   Roll meat around butter stick like for a jelly roll, tucking sides in as you go.

5. 5

   Press end to seal well.

6. 6

   Dust each roll in flour, dip in beaten eggs, then roll in fine dry bread crumbs.

7. 7

   Chill thoroughly, at least one hour.

8. 8

   Fry chicken rolls in deep, hot fat for about five minutes or until golden brown.

9. 9

   Serve with mushroom sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.