Home Homepage About Us Contact Us Recipes Recipe Homepage Browse Recipes Advanced Recipe Search Recipe Ideas Menus & Parties Menu Homepage Parties Browse Menus Special Occasions Special Occasion Homepage Pesach Recipes Pesach Recipe Homepage Pesach Non-Gebroks Recipes Pesach Chicken Recipes Pesach Meat Recipes Pesach Chocolate Cakes Recipes Pesach Other Desserts Recipes Purim Recipes Purim Side Dish Recipes Purim Hamantaschen Recipes Purim Seudah Appetizer Recipes Tu B’Shvat Recipes Shavuos Recipes Shavuos Cheesecake Recipes Rosh HaShanah Recipes Rosh HaShanah Dessert Recipes Rosh HaShanah Salad Recipes Rosh HaShanah Apple Side Dish Recipes Rosh HaShanah Salad Recipes Rosh HaShanah Carrot & Tzimmes Side Dish Recipes Succos Recipes Succos Side Dish Recipes Succos Main Dish Recipes Succos Appetizer Recipes Chefs & Cookbooks Member Chefs Page Celebrity Chefs Page Celebrity Bloggers Kosher Cookbook Buying Guide Chef Interviews My Kitchen My Kitchen Page Edit My Profile My Counter My Recipe Log My Recipe Box My Menus My Parties My Journal Add a Recipe Add a Menu Add a Party Add a Journal Log Out Social Plus Social Homepage E-Card & Invitation Culinary Forums Culinary Kosher Blog Journals Simchos Browse Simchos Add a Simcha E-Card & Invitation   Chicken Kiev           Vivi Submitted:   2012-02-22 Prep Time:   30 minutes Difficulty Level:   Adventurous Category:   Fleishig (Meat) Meal:   Dinner Course:   Main Dish Health Conscious:   not specified Cuisine:   not specified Cooking Method:   Fry Occasion:   Shabbos   Yom Tov   Chanuka Main Ingredients:   Chicken Source:   not specified Bracha:   SheHakol Units Converter SELECT UNITS Fluid Ounces to ml ml to Fluid Ounces Fluid Cups to ml ml to Fluid Cups Pounds to kg kg to Pounds Ounces to Gram Gram to Ounces Tbsp to Teaspoons Teaspoons to Tbsp This is not my easiest recipe but a delicious treat for a special occasion, succes guaranteed for a chanukka party!   Ingredients Servings    recalculate 8 Thin Chicken Cutlets 5 1/2 ounce/s Soft Margarine 4 Garlic Cloves Crushed 3 tablespoon/s Parsley Chopped 1/2 teaspoon/s Salt 1/4 teaspoon/s Pepper 1/2 cup/s Flour 2 Eggs Beaten 5 ounce/s Bread Crumbs With Sesame   Preparation Ask your butcher to pound the cutlets really thin for this recipe. Mix the margarine with the garlic, parsley and spices, form a small log and refrigerate for at least one hour. Cut the margarine in 8 cubes and place 1 on top of each cutlet. Fold one long side of the meat over the margarine, then fold both short side inwards and finally close up the parcels with the remaining long side. Fasten with wooden tooth picks. Bread the parcels the usual way by dipping them into the flour, eggs and crumbs. Refrigerate for at least half an hour. Heat a few inches of oil in a heavy pot and deep-fry the chicken over moderate heat until golden brown on all sides. This should take 15-20 minutes until it is crispy and cooked through. Serve fresh.   Helpful Hints You might have to do this in two batches, do not crowd the pan.   Comments / Reviews No reviews/comments   Write a Review/Comment/ Ask the Chef of the Recipe You must be logged in to use this feature Your Comment required Optional Review/Comment/ Ask the Chef of the Recipe (Maximum characters: 500) Optional Image upload: Filename Upload   Rate the Recipe rate by checking the appropriate boxes: Delicious Clear Directions Photo Worthy Easy to Make Kid Friendly   Share This     Write a Review/Comment   Ask the Chef of the Recipe  Start a Meal         Menus with this Recipe none Other Recipes with these Main Ingredients  1. Chicken Shishkabobs  2. Sesame Brocolli  3. Three Potato Salad  4. Salad With Sesame Terriyaki Salmon  5. Chocolate Chunk Cheesecake Other Recipes by this Chef  1. Tiramisu Tart  2. Vanilla Apple Cake  3. Almond Marble Cake  4. Pesto Stuffed Veal Roulade  5. Sacher Torte Tag with this Recipe Fleishig (Meat) Adventurous SheHakol Shabbos Yom Tov Chanuka Fry Chicken Dinner Main Dish

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