Chicken Kiev

Ingredients:

• 4 boneless, skinless chicken breast halves
• 110 g unsalted butter, room temperature
• 1 teaspoon dried parsley
• 1 tsp. dried tarragon
• 1 tsp coarse salt + extra for chicken
• 1/4 tsp freshly ground black pepper, plus extra for the chicken
• 2 large eggs, beaten with 1 teaspoon of water
• 2 tbsp. Japanese panko breadcrumbs + 1/4 tbsp. for filling
• Vegetable oil, for frying

Preparation:

1. Butter with herbsIn the bowl of a stand mixer, combine the butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine. Transfer the mixture to plastic wrap or waxed paper and roll into a small log; place in the freezer.
2. Place the chicken breasts, one at a time, between two pieces of plastic wrap. Lightly spray the chicken with water and spray the wrap with water as well. Pound until about 0.3 cm thick. Season each chicken piece with salt and black pepper.
3. FillingPlace one chicken cutlet on a new piece of plastic wrap and spread 1/4 of the herb butter and 1 tablespoon of breadcrumbs in the center. Using the plastic wrap, roll the cutlet into a log, completely enclosing the butter; roll very tightly. Repeat with each cutlet. Refrigerate the chicken for 2 hours or overnight.
4. Breading: Pour the egg mixture into one pie dish and sprinkle 2 cups of the breadcrumbs into the other pie dish.
5. In a 12-inch (30 cm) frying pan, heat 1 cm (0.4 in) of vegetable oil over medium-high heat until it registers 190°C (375°F) on a deep-fry thermometer.
6. Dip each breast in the egg mixture, then coat in the breadcrumbs. Carefully place each breast, seam-side down, in the oil and fry until golden brown, about 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet and let rest for 5-10 minutes before serving.