The classic Russian dish, crispy deep-fried breaded chicken rolls filled with herb-seasoned butter.
3/4 cup butter
1 teaspoon finely cut chives
1 teaspoon finely chopped fresh parsley
1 teaspoon lemon juice
6 boneless, skinless chicken breast halves
Salt and freshly ground pepper, to taste
All-purpose flour, as needed
2 large eggs, lightly beaten
2 cups fine dry white bread crumbs
Vegetable oil, as needed for deep frying
- Knead the butter with chives, parsley and lemon juice until thoroughly blended. Shape the butter into 6 cylinders and freeze.
- Place each breast half between pieces of wax paper and pound lightly into a cutlet about 1/4-inch thick. Sprinkle with salt and pepper.
- Center a cylinder of butter on each cutlet and fold over one long side, then the short ends and bring up the remaining long side to enclose.
- Roll each breast in flour to coast it lightly. Then dip in egg and roll in crumbs. Place on a baking sheet and refrigerate breasts for 2 or 3 hours to let coating become firm.
- Heat about 2-inches (enough to immerse the breasts) to 360°F (180°C) in a deep-fat fryer or Dutch oven.
- Deep-fry 2 to 3 breasts (do not crowd pan) at a time for 5 minutes, or until golden brown, turning often. Drain on paper towels. Serve hot.
Makes 6 servings.