Kiev Sauce

Chicken Kiev Sauce

This sauce has been used mostly in our recipes for chicken however, this is a versatile sauce that could be used in a variety of dishes.  The Kieve sauce is very much like a scampi sauce so it would pair well shrimp, lobster, scallops or other fish.

  • ½ of a White Onion
  • 1 Bunch of Scallions/Green Onions
  • 4 Garlic Cloves
  • 1 Cup of White Wine
  • 1 Stick of Butter
  • Salt and Pepper to Taste

Variations: Add Tarragon or Red Pepper Flake

  1. In a small saucepan, add butter until melted, then add onion, until translucent.
  2. Add the garlic, and green onion/scallions.
  3. Cook for 5 minutes, add white wine and cook for another 5-7 minutes.
  4. Add salt and pepper to taste.
Opt Chicken Kiev

Chicken Kiev

Chicken Kiev w Sauce

This is a rich elegant dish to serve when you are having special guests for dinner. Works well for a special dinner at home. This has been making an appearance at our dinner table for as long as I can remember. It was the first formal dish Jan learned to cook, taught to her by her good friend, Doris.  Technically this dish is usually rolled and stuffed, however, it can be served just as nicely as cutlets.
Course Dinner
Cuisine French

Ingredients
  

For The Cutlets

  • 2 Chicken Breasts
  • 2 Eggs beaten
  • ¼ Cup Flour
  • 1 ½ Cup Italian Bread Crumbs
  • 1 ½ Cup Panko Bread Crumbs
  • ½ Cup Oil

For the Kiev Sauce

  • ½ White Onion
  • 1 Bunch Scallions/Green Onions
  • 4 Garlic Cloves
  • 1 Cup White Wine
  • 1 Stick of Butter
  • Salt and Pepper to Taste

Instructions
 

  • Trim the fat off your chicken and then butterfly it in half, place in between two pieces of plastic wrap. Pound the chicken with a mallet until ¼ inch thick.
  • Place one piece of the chicken in flour, cover on both sides and shake off excess flour.
  • Take that same piece of chicken and put into the egg wash, let excess drain off.
  • Then take the chicken and put into breadcrumb mixture.
  • Continue to pound and bread your remaining chicken.
  • Add the oil to a frying pan on medium-high heat and add the chicken, cook for 3 minutes on each side.
  • Once your chicken is cooked place it on a wire rack to allow the remaining oil to drain off.
  • In a small saucepan add the butter until melted, then add onion, cook till translucent.
  • Add the garlic and scallions.
  • Cook for 5 minutes, add white wine and cook for another 5-7 minutes.
  • Add salt and pepper to taste.
  • Place the chicken on a sheet pan and pour the Kiev sauce over your chicken.
  • Bake for 10 minutes on 400 degrees F.

Video

Tried this recipe?Let us know how it was!

This is a rich elegant dish to serve when you are having special guests for dinner. Works well for a special dinner at home. This has been making an appearance at our dinner table for as long as I can remember. It was the first formal dish Jan learned to cook, taught to her by her good friend, Doris.  Technically this dish is usually rolled and stuffed, however, it can be served just as nicely as cutlets. 

 Chicken Cutlet

  • 2 Chicken Breasts
  • 2 Eggs (beaten)
  • ¼ Cup of Flour
  • 1 ½ Cup of Italian Bread Crumbs
  • 1 ½ Cup of Panko Bread Crumbs
  • ½ Cup of Oil

For the Kiev Sauce

  • ½ of a White Onion
  • 1 Bunch Scallions/Green Onions
  • 4 Garlic Cloves
  • 1 Cup of White Wine
  • 1 Stick of Butter
  • Salt and Pepper to Taste

Variations: add Tarragon or Red Pepper Flake

Serve with Twice Baked Potato and vegetable of your choice. 

  1. Trim the fat off your chicken and then butterfly it in half, place in between two pieces of plastic wrap. Pound the chicken with a mallet until ¼ inch thick.
  2. Place one piece of the chicken in flour, cover on both sides and shake off excess flour.
  3. Take that same piece of chicken and put into the egg wash, let excess drain off.
  4. Then take the chicken and put into breadcrumb mixture. 
  5. Continue to pound and bread your remaining chicken.
  6. Add the oil to a frying pan on medium-high heat and add the chicken, cook for 3 minutes on each side.
  7. Once your chicken is cooked place it on a wire rack to allow the remaining oil to drain off.
  8. In a small saucepan add the butter until melted, then add onion, cook till translucent. 
  9. Add the garlic and scallions.
  10. Cook for 5 minutes, add white wine and cook for another 5-7 minutes.
  11. Add salt and pepper to taste.
  12. Place the chicken on a sheet pan and pour the Kiev sauce over your chicken.
  13. Bake for 10 minutes on 400 degrees F.

Mititei- Romanian Street Food

The most popular and delicious Romanian street-food is Mititei (or “Mici” which means “little ones”). Other Balkan countries have similar deliciousness, called differently and using a few other spices, but for now, I will share the Romanian style recipe that I tried and love. You can combine beef and pork and lamb and veal, or you can choose just 2 kind of ground meat. I personally prefer beef and pork, other love the beef and lamb combo, but, your choice. Also, it would be best if you have a charcoal grill to cook them on because the smoke of the charcoal grill will double the flavor. They are best parred with a cold beer of your choice, mustard and sourdough bread. Totally up to you.

So, let me tell you the Mititei story.

What you’ll need:

-2 lb ground beef

-1 lb ground pork

-1 lb ground lamb (optional)

– 1 cup beef stock (low – sodium)

– 3-4 minced garlic cloves;

– 1 ½ tsp fine ground black pepper;

– ¾ tsp fine ground thyme;

– 1 tsp ground cumin;

– 1 tsp ground coriander;

– 1 tsp paprika;

– 1 tsp baking soda;

– 1 tsp salt.

How it’s done:

Combine all ingredients except for the baking soda and the beef stock. If you have a good mixer, like a KitchenAid standing mixer, you’re lucky, but if not, sorry, you’ll have to mix the meats and spices together using your hands for about 30 minutes. Great workout! Also, it gives you an excuse to eat more of these 😊 Slowly, add the beef stock and when you’re almost done, you will add the baking soda, which makes them fluffy, and keeps their natural color and freshness.

After you are done mixing, press the mixture in the bowl to make sure there aren’t any air bubbles and cover it with some plastic wrap to prevent air from coming in. The secret is to leave this mix in the refrigerator for about 12 hrs or overnight, for all the spices and aroma to work together and surprise you with the best flavor.

Once you’re ready to cook them, start making little sausages using your hands, about 2 inches thick and 4 inches long and have them ready on a plate. Get the grill ready on high and when you cook them, make sure you watch them closely, sometimes the fat dripping can start a little fire. As for the grilling time, it’s up to you, around 3-4 minutes on each side, 4 sides.

Get the beer ready and enjoy with friends and family!