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
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 British free-range egg
egg
1 garlic clove
garlic
1 pot of Cornish clotted cream (40g)
Cornish cow's milk (100%)
300g waxy potatoes
potato
5g parsley
flat parsley (100%)
30g panko breadcrumbs
Wheat flour (gluten), yeast, Salt
2 x 125g British chicken breast fillets
Chicken breast
160g trimmed fine green beans
green beans (100%)
Allergens
Allergens highlighted by † (egg, milk, gluten)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Cut the waxy potatoes in half
2
Add the choppedpotatoes 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
3
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
4
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
5
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!
6
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
7
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
8
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