In honor of a free Ukraine, and on the one year anniversary of their inspiring war for independence, I’ve decided to make this country kitchen classic. Let’s agree up front, that for tonight, we can set aside worries about calories or cholesterol, and while were at it, lets now worry about how many shots of good Polish wodka we consume either. . . Bodmo!
Ingredients
- 4 Chicken breasts – boneless skinless halves – thawed
- 2 Eggs
- 16 oz Vegetable oil
- 3/4 cup Flour
- 3/4 cup Bread crumbs or Pako
- 1/3 cup Butter
- 1/4 cup Parsley – chopped
- 1/2 Lemon – sliced
- 3 TBL Water
- 1.5 tsp Garlic powder – divided
- 1 tsp Dill weed
- 3/4 tsp ground pepper – divided
Process
- Mise en Place: Measure and prepare your ingredients prior to starting.
- Combine butter with 1 tsp garlic and 0.5 tsp pepper on a 6″x6″ piece of foil. Shape mixture into a 2″x3″ flat rectangle and freeze until firm.
- Remove fat from chicken. Taking each breast in turn, place between two sheets of plastic film and pound to 1/4″ thickness. I use a the end of a rolling pin for this but you can use a mallet.
- Cut frozen butter into 6 equal strips.
- Place one piece of butter on top of each breast and fold chicken over. Secure breasts with toothpicks.
- Mix eggs with water until fluffy.
- In a separate bowl mix 1/4 tsp pepper, 1/2 tsp garlic, dill and flour.
- In a third bowl put the bread crumbs
- Coat chicken with flour mix and then dip in egg wash followed by rolling in bread crumbs
- Put chicken in shallow tray and chill for 30 mins.
- Heat oil a deep saute pan on Med-High heat.
- Fry chicken 5 mins wrapped side down. Flip and fry 5 more mins.
- Garnish with sliced lemon twist and parsely
