"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

Kate B wrote:
> "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
>>
*snipped recipe"
>
> 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
>
>

I really do not know whether it will be as crispy crunchy as it would
be when fried. I would guess that there will be little difference.
The few times I made Chicken Kiev, I actually fried it and then stuck
it in the hot oven to keep hot. The butter always escaped, but nobody
ever really cared, as the flavor wa still there.

I am not a good cook, perhaps someone else can be of more help. I
find I am way ahead, when my dinner is not burned to a crisp. (

Margaret Suran wrote on 13 Mar 2006 in rec.food.cooking

> I am not a good cook, perhaps someone else can be of more help. I
> find I am way ahead, when my dinner is not burned to a crisp. (
>

HA! You are a great Cook!

--
-Alan

On Mon 13 Mar 2006 11:45:53a, Thus Spake Zarathustra, or was it Margaret
Suran?

> I am not a good cook, perhaps someone else can be of more help. I
> find I am way ahead, when my dinner is not burned to a crisp. (

There yo go belittling yourself again. This is unacceptable!

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

Kate B > wrote:

> "Margaret Suran" > wrote:
> >
> > Chicken Kiev
[snip]
> > Cover and bake at 350° oven
>
> 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.

Sorry, all of that is imitation nonsense. Real Chicken Kiev is neither
baked nor pan-fried. It is deep-fried. Besides, it is not the easiest
dish to make for someone with no experience with it at all, perhaps not
even for you, Kate. I would make it at least twice before and I would
fully expect a failure at least the first time and maybe the second. It
is a restaurant dish and few people try to make it at home.

Here is the original recipe for Chicken Kiev found in several good
Russian and Ukrainian cookbooks. I think I posted it before.

Chicken Kiev

120 g (1/4 lb) butter, very cold
optionally, yolk of a boiled egg for mixing with the butter
4 fillets of chicken, with the wing bone attached
1/2 teaspoon salt
2 eggs
1/4 cup milk
1 1/2 cups breadcrumbs
2-3 cups clarified butter for deep frying

Cut the butter into 'fir-cones' about 3-inch long and 1/2-inch thick.
Put it in the refrigerator. It must be kept very cold and hard until
the moment of using.

Notice that each chicken fillet consists of the larger outer and the
smaller inner part. Separate the parts with a knife. Sprinkle the Kiev
fillets with salt, lay them on the table, pound lightly until they are
about 2-3 mm (0.08-0.12 in) thick, and in the centre of each outer
fillet put a 'cone' of cold butter (optionally mixed with the yolk of a
boiled egg before refrigerating). Roll the flesh of the inner fillet
round the butter, and then roll the outer fillet round it, leaving the
wing-bone projecting like the stalk of a pear. Make sure the butter is
completely sealed inside the fillet. Dip into egg beaten with milk,
roll in breadcrumbs, dip in egg again and roll again in crumbs. Deep
fry in hot clarified butter for 3-4 minutes. Then, optionally, you can
take the fillets out and put them into a hot oven for 1-2 minutes. The
fillets must be served immediately they are ready. Pour some melted
butter over them and serve with french-fried or mashed potatoes, green
peas, carrots, or cauliflower dusted with fried breadcrumbs.

Victor

"Victor Sack" > wrote in message
.. .
> Kate B > wrote:
>
> > "Margaret Suran" > wrote:
> > >
> > > Chicken Kiev
> [snip]
> > > Cover and bake at 350° oven
> >
> > 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.
>
> Sorry, all of that is imitation nonsense. Real Chicken Kiev is neither
> baked nor pan-fried. It is deep-fried. Besides, it is not the easiest
> dish to make for someone with no experience with it at all, perhaps not
> even for you, Kate. I would make it at least twice before and I would
> fully expect a failure at least the first time and maybe the second. It
> is a restaurant dish and few people try to make it at home.

<sputter sputter> I could make this in my sleep. I could make it for a
dinner party for 100 of my closest friends with nary a practice. I could,
um, er...read the recipe and .. <cough, cough cough> take a wee pass ;-).
>
> Here is the original recipe for Chicken Kiev found in several good
> Russian and Ukrainian cookbooks. I think I posted it before.
>
> Chicken Kiev
>
> 120 g (1/4 lb) butter, very cold
> optionally, yolk of a boiled egg for mixing with the butter
> 4 fillets of chicken, with the wing bone attached
> 1/2 teaspoon salt
> 2 eggs
> 1/4 cup milk
> 1 1/2 cups breadcrumbs
> 2-3 cups clarified butter for deep frying
>
> Cut the butter into 'fir-cones' about 3-inch long and 1/2-inch thick.
> Put it in the refrigerator. It must be kept very cold and hard until
> the moment of using.
>
> Notice that each chicken fillet consists of the larger outer and the
> smaller inner part. Separate the parts with a knife. Sprinkle the Kiev
> fillets with salt, lay them on the table, pound lightly until they are
> about 2-3 mm (0.08-0.12 in) thick, and in the centre of each outer
> fillet put a 'cone' of cold butter (optionally mixed with the yolk of a
> boiled egg before refrigerating). Roll the flesh of the inner fillet
> round the butter, and then roll the outer fillet round it, leaving the
> wing-bone projecting like the stalk of a pear. Make sure the butter is
> completely sealed inside the fillet. Dip into egg beaten with milk,
> roll in breadcrumbs, dip in egg again and roll again in crumbs. Deep
> fry in hot clarified butter for 3-4 minutes. Then, optionally, you can
> take the fillets out and put them into a hot oven for 1-2 minutes. The
> fillets must be served immediately they are ready. Pour some melted
> butter over them and serve with french-fried or mashed potatoes, green
> peas, carrots, or cauliflower dusted with fried breadcrumbs.
>
> Victor

That sounds not exactly "challenging" but really easy to screw up. It's the
kind of recipe that I'd rather watch someone else make first and *then*
(maybe) try. It's a bit like when I first purchased my Bron steel
mandoline. The directions were "translation challenged" and I could do
nothing but thinly slice potatoes for years with it until a friend showed me
how to do the fancy cuts and set it up properly. Sometimes you just need a
visual demonstration. The cooked egg yolk in the chilled buter thing also
creeps me out a bit. Cooked egg yolks are terribly unappealing to me. I
can eat only omelettes and scrambled egg (i.e. no visible cooked yolks) but
have no issues with custards, hollandaise etc. I can even partially coddle
an egg yolk for use in a Caesar salad dressing but a hard cooked egg yolk
just...anyway, I digress ;-)...

I ended up making a pork tenderloin schnitzel, well trimmed and sliced on
the bias. Served simply with fresh squeezed lemon plus S & P. This was not
my plan. Another poster e-mailed me a recipe for a dill, sour cream and
chicken stock sauce that sounded yummy but my SO made the timing mistake of
arriving home 2 minutes before the start of "24". He won't watch "24"
during the regular season because he is too busy and hates the commercials
etc. etc. etc. Unlike the King of Siam he reaped what he sowed and I just
wasn't up to anything more complicated. Everything else was made ahead.
The Financier cake/cookie was inspired by a recipe that Sophie LaPlante
translated for me many, many years ago from a French cooking newsgroup (one
of my first information requests on RFC). I've tweaked it over the years to
the point that I really love making this cross between a butter laden almond
flour cake and a cookie. Normally I reserve it for dinner parties but
tonight served it in little copper pans that it bakes in fanned with a
wine/herb/sugared poached pear slices. Does anybody know where Sophie is
now? She was such a classy dear. The last time I saw her was when she was
living outside Paris doing post doc teaching etc.. We had so much fun
visiting cheese caves in Paris and she was so good natured about the
Parisians teasing of her French Canadian accent.

Ah, the memories!

The Keller soup was excellent!

Kate

Kate B > wrote:

> "Victor Sack" > wrote:
> >
> > Chicken Kiev
>
> That sounds not exactly "challenging" but really easy to screw up. It's the
> kind of recipe that I'd rather watch someone else make first and *then*
> (maybe) try.

Exactly. I posted the very same thing once upon a time:
<http://groups.google.com/group/rec.food.cooking/msg/90bfebef9c98d936>.

> Does anybody know where Sophie is
> now? She was such a classy dear. The last time I saw her was when she was
> living outside Paris doing post doc teaching etc.. We had so much fun
> visiting cheese caves in Paris and she was so good natured about the
> Parisians teasing of her French Canadian accent.

I wish the lovely Sophie were still posting... blacksalt and I once met
her and Dominique in Paris at "Chez Nénesse" in 3ème arr. (Sophie's
choice)...

Victor

Kate B wrote:

> 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!

I don't know where that Chicken Kiew recipe came from. The recipe I had for it
is deep fried. It also had mushroom in it. As near as I remember, you soften
butter, finely chop some mushroom and chop chives. Mix them in the butter and
then chill the butter. Better yet, cool it a bit, then ball it and chill it
really hard. Flatten out chicken breasts, roll them up with a ball of the
flavoured butter and pin them closed with tooth picks, then dredge in seasoned
flour, egg wash and then into the bread crumbs. Deep fry until cooked.