Chicken kiev with a gruyère cheese fondue

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the chicken kiev

  • 60g/2¼oz salted butter
  • 4 garlic cloves, minced
  • 2 tbsp chopped fresh flatleaf parsley
  • 2 chicken breasts, skin removed
  • 100g/3½oz plain flour
  • 2 free-range eggs, beaten
  • 100g/3½oz panko breadcrumbs
  • vegetable oil, for deep frying

For the cheese fondue

  • 300g/10½oz gruyère cheese, grated
  • 150g/5½oz emmental cheese, grated
  • 2 tsp cornflour
  • 150ml/5fl oz dry white wine, such as Riesling

For the sourdough croutons

  • 2 tbsp olive oil
  • 1 small handful sourdough croutons, fried and toasted

To serve

  • 1 head red endive, leaves separated
  • 1 head white endive, leaves separated
  • 6 cornichons, chopped
  • 8 slices cured ham slices, chopped
  • thinly cut salami slices, chopped
  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar
Print Friendly, PDF & Email

Share this post

PinIt
data-matched-content-ui-type="image_card_stacked"
scroll to top