"Margaret Suran" > wrote in message
ink.net...
>
>
> Kate B wrote:
> > I am looking for a schnitzel idea that will work well with this starter
but
> > a little bit different from my usual variation on a theme. I was
thinking
> > of making spaetzle to accompany because the SO loves spaetzle but this
might
> > be a bit too heavy with the cheese and bread in the soup. Dessert is a
> > financier cake/cookie with a poached pair.
> >
> > All ideas appreciated!
> >
> > TIA
> >
> > Kate
> >
> >
> How about Chicken Kiev?
>
> Here is the first recipe for it from Google
>
> Chicken Kiev
>
> * 4 boneless chicken breast halves
> * 4 tablespoons butter, softened
> * 1 tablespoon chopped fresh parsley
> * 1 tablespoon chopped fresh chives
> * 1/4 teaspoon white pepper, or black pepper
> * 1/4 teaspoon salt
> * 1/4 cup flour
> * 1 egg, beaten with 2 teaspoons water
> * 1/2 cup fine dry bread crumbs
>
>
>
>
>
>
> Blend the softened butter with parsley, chives, pepper, and salt.
> Divide into 4 portions and chill until firm.
>
> Flatten each chicken breast half to about 1/4-inch thickness by
> pounding each between wax paper or plastic wrap. Place a portion of
> the chilled butter mixture in the center of each flattened chicken
> breast half. Roll each to completely enclose the butter. Dust each
> roll in flour then dip in beaten egg and water. Roll in bread crumbs
> then place in lightly greased baking dish. Cover and bake at 350° oven
> for 45 minutes. Uncover and bake 15 minutes longer.
> Chicken Kiev serves 4.
>
>

I've never made Chicken Kiev before this might be a good idea. The only
problem is that the Kiev is baked. I wonder if it would have the same
crunch that pan frying imparts. Thanks for the suggestion Margaret!

Kate