chicken kiev burgers
Makes 20
2 garlic cloves, crushed
1/2 bunch each finely chopped French tarragon* and flal—leaf parsley leaves, plus extra parsley leaves to serve
1 kg (about 4) skinless chicken breast fillets, sliced into 2D even pieces
2 eggs
100 ml milk
200 g fresh sourdough breadcrumbs
2/3 cup (100g) plain flour, seasoned Sunflower oil, to shallow-fry
20 small brioche buns‘, split
1/2 iceberg lettuce, leaves torn
Whiz butter, garlic and half the herbs in a food processor. Season and set aside at room temperature.
Flatten chicken with a meat mallet until the slices are 5mm thick and sel aside. Lightly beat eggs and milk in a bowl. In a separate bowl, combine crumbs with remaining herbs and season. Lightly coat chicken first in flour, shaking off excess, then in egg mixture and coat in crumbs. Heat 2cm oil in a frypan over medium heat, then cook chicken for 2-3 minutes each side until golden and cooked through. To serve, fill buns with lettuce, chicken, extra parsley and a dollop of herb butter. * French tarragon is from selected greengrocers; substitute regular tarragon. Order small brioche buns from your baken
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