Chicken Kiev

1. 1

   Place each piece of chicken between two pieces of waxed paper. Pound with wooden mallet to form cutlets not quite 1/4-inch thick.

2. 2

   Peel off paper and sprinkle with salt.

3. 3

   Place a piece of butter at each end of cutlet.

4. 4

   Sprinkle with parsley and onion. Roll meat as for jelly roll, tucking in sides and ends.

5. 5

   Dust each roll with flour and dip in beaten egg, then roll in bread crumbs. Chill thoroughly at least 1 hour.

6. 6

   Fry in hot fat about 15 minutes or until golden brown.

7. 7

   Serve with mushroom sauce if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.