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Prep Time
30 min
Cuisine
French
Homemade chicken kievs may be easier than you think. You'll coat British chicken breasts in breadcrumbs, pan fry until golden and serve with rich garlic and herb butter. Classic comfort at its finest!
Prep Time
30 min
Cuisine
French
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 426 kJ 101 kcal |
2025 kJ 481 kcal |
Fat of which saturates |
3.7 g 1.9 g |
17.8 g 9.2 g |
Carbohydrate of which sugars |
9.5 g 1.4 g |
45.2 g 6.8 g |
Fibre | 1.6 g | 7.6 g |
Protein | 8.1 g | 38.7 g |
Salt | 0.09 g | 0.43 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a kettle
Cut the waxy potatoes in half
Add the chopped potatoes to a pot of plenty of boiled water with a pinch of salt and bring to the boil over a high heat
Cook for 15 min or until almost fork tender
Add the chicken breasts to a chopping board and cover with a sheet of cling film
Bash the chicken breasts with a rolling pin until evenly flattened – these are your chicken escalopes
Add a handful of flour to a plate with a generous pinch of salt
Crack the egg[s] into a shallow bowl and beat with a fork
Add the panko breadcrumbs to another plate
Coat the chicken escalopes in the flour, tap off the excess, then add them into the beaten egg and finally press them into the breadcrumbs firmly to evenly coat all over – this is your breaded chicken
Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the base of the pan) over a medium heat
Once hot, add the breaded chicken and cook for 4-5 min on each side or until golden and cooked through (no pink meat!) – these are your crispy chicken escalopes
Tip: Add a drizzle more oil if your pan is looking a little dry!
Meanwhile, peel and finely chop (or grate) the garlic
Chop the parsley finely, including the stalks
Cut the lemon[s] into quarters
Combine the chopped garlic (don't like raw garlic? Go easy!), chopped parsley, clotted cream and the juice of 1 [2] lemon quarters in a small bowl with a pinch of salt – this is your garlic butter
Once the potatoes are almost fork tender, add the green beans to the pot and cook for a further 3-4 min or until tender with a bite
Once done, drain and return them to the pot with a drizzle of olive oil, the juice of 1 [2] lemon quarter and a pinch of salt and pepper and give everything a good mix up
Serve the crispy chicken escalopes with the green beans and potatoes to the side
Top the crispy chicken escalopes with the garlic butter and garnish with a lemon wedge
Enjoy!