Next level chicken kiev

Method

• step 1

  Tip all the garlic butter ingredients into a bowl, then season and mash with a fork until fully combined. Spoon into a piping bag (or food bag with a corner cut off ) and pipe four thick lines of the butter over a small tray lined with baking parchment. Chill until firm, about 1 hr in the fridge or 30 mins in the freezer. Will keep chilled for up to three days.

• step 2

  Working with one chicken breast at a time, put on a board, smooth-side down, cover with a sheet of baking parchment and use a kitchen mallet or rolling pin to gently bash to an even thickness of about 1/2cm. Lightly brush the edges of the chicken with some of the beaten egg, then lay a piece of butter in the centre. Fold one end of the chicken up over the butter and roll tightly to enclose. Secure the ends and middle using cocktail sticks.

• step 3

  Pour the milk into a shallow dish and season. Tip the flour and paprika into a second dish, stir to combine, then pour the remaining beaten egg into a third and the breadcrumbs into a fourth. Coat the kievs in the milk, then the flour, egg and finally the breadcrumbs, turning to ensure they’re fully coated. Set aside on a plate and chill for 1 hr to ensure the butter stays firm, or until needed. Will keep chilled for a day.

• step 4

  Heat the oven to 200C/180C fan/gas 6. Heat a 4cm depth of oil in a frying pan until a pinch of breadcrumbs quickly turns golden. Fry the kievs for about 10 mins, turning with a slotted spoon until golden and crisp. Drain on kitchen paper, then transfer to a baking tray and cook in the oven for 8-10 mins until cooked through. Remove the cocktail sticks and serve.