Chicken Kiev with garlic butter
Chicken and butter provide complete protein and satisfying richness, while garlic and parsley add a savory aroma. The almond crust turns crisp as the patties finish tenderly in the oven.
Herb butter
Mix butter (150 g) with parsley (15 g), garlic (15 g), table salt (to taste), and black pepper (to taste). Shape it into a thin roll, wrap it, and freeze.
Shaping
Divide chicken (600 g) into 4 portions and open each portion into a thin cutlet. Season with table salt (to taste) and black pepper (to taste), place a piece of frozen butter inside, and roll the patties tightly.
Beat eggs (150 g), coat the patties with almond flour (100 g), then egg and almond flour again. Chill them for another 15 minutes.
Cooking
Heat olive oil (250 g) for deep-frying. Fry the patties until browned, then bake at 180 degrees C for about 30 minutes.
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