This simple, yet satisfying Russian dish is a winner for families. The crumbed chicken breasts are best served with dill and a juicy wedge of lemon.
- 125 g butter, chopped, at room temperature
- 4 (about 1 kg) small chicken breasts, trimmed, halved horizontally
- 150 g (1 cup) plain flour
- 2 eggs, lightly beaten with 2 tsp water
- 70 g (1 cup) fresh breadcrumbs (made from stale bread)
- vegetable oil, to shallow-fry
- sprigs of dill and lemon wedges, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 1 hour 20 minutes
You will need toothpicks for this recipe.
Place butter, ½ tsp salt and ½ tsp pepper in a small bowl and combine.
Line an oven tray with foil, then spread butter mixture into a 2 cm-thick rectangle. Place in freezer for 1 hour or until firm, then cut into 8 pieces.
Meanwhile, place chicken breast halves between two pieces of plastic wrap and, using a meat mallet, pound until 1cm thick. Place a piece of butter in the centre of each breast. Fold in short edges, then roll up from longer edge to encase butter. Secure with toothpicks.
Place flour, eggs and breadcrumbs in separate shallow bowls. Dust chicken pieces with flour, shake off excess, then dip in egg and coat well in breadcrumbs, ensuring the ends are coated. Place on a plate and refrigerate for 20 minutes.
Fill a large deep frying pan 1.5 cm deep with oil and heat over medium heat. Working in 2 batches, cook chicken for 5 minutes each side or until golden brown. Remove with a slotted spoon and drain on paper towel. Serve scattered with dill sprigs and lemon wedges.
Photography Alan Benson (Location) & Derek Swalwell (Food)