Ingredients
4 chicken supremes
3 eggs, beaten
200g/7oz fine dry breadcrumbs
vegetable oil, for deep-frying
1 lemon, quartered lengthways
Garlic Butter
3 garlic cloves, finely chopped
3 tbsp finely chopped flatleaf parsley
1 tbsp finely chopped tarragon (optional)
125g/4½oz butter, softened
salt
freshly ground black pepper
1 tbsp lemon juice
Method
1. To make the garlic butter, put the garlic, parsley and tarragon (if using) in a blender with the butter. Season with salt, pepper and lemon juice. Blend to a smooth paste. Roll the butter in foil or cling-film and put it in the fridge.
2. Remove the skin from the first chicken supreme, laying it skinned side down. Detach the small fillet from the underside of the main fillet and cut this small fillet along its length and almost all the way through, folding it open before flattening
it by beating it gently with a rolling pin.
3. Put 15g/½oz of the chilled garlic butter in the middle of the small fillet and wrap the meat around it. Repeat with the three other small fillets, returning all four to the fridge once you've finished.
4. Cut open each of the larger fillets in the same way, place them between plastic sheets and gently beat them out with a rolling pin. Lay a small buttered fillet in the middle of each larger fillet and wrap the escalope around it.
5. Dip in beaten egg and then in breadcrumbs. Repeat to give a double coating. At this point it is best to refrigerate them to allow the butter to harden again.
6. Heat to high a deep-fat fryer or a pan containing vegetable oil and place the Kievs in the hot oil, turning to allow 4-5 minutes cooking time on each side. It is important to cook and handle the Kievs gently to stop them from falling apart.
7. When the chicken is cooked and a golden brown colour, remove and drain very well on kitchen paper.
8. Serve each Kiev with a wedge of lemon and some salad.
