In Soviet Russia, chicken Kievs you! OK, we've gotten that out of our system. But don't let the dumb old jokes distract you: This chicken has serious flavor. It's breaded in panko, fried, and topped with a compound butter that melts even the coldest Siberian taste buds. Crisp, tender green beans round out this how-do-you-say-delightful-in-Russian meal that will leave you too satisfied and full to make the old corny jokes.
Stem and mince parsley.
Finely mince garlic.
Trim ends off green beans.
Pat chicken breasts dry.
Make Butter and Pound Chicken
In a mixing bowl, combine butter, half the parsley (reserve remaining for breading), and half the garlic. Taste, and add more garlic if desired.
Form butter mixture into two disks, ½" in diameter. Put disks on a plate and set aside.
On a separate cutting board, cover chicken with plastic wrap and pound with a heavy object into an even ⅓" thickness.
Season both sides with ¼ tsp. salt and a pinch of pepper.
Roast the Beans
Place green beans on prepared baking sheet. Toss with 1 tsp. olive oil, ½ tsp. salt, and a pinch of pepper.
Spread into a single layer and roast until beans are crisp-tender, 10-12 minutes.
While beans cook, prepare breading stations.
Bread the Chicken
Place flour on a plate, liquid egg in a bowl, and combine panko and remaining parsley on a second plate.
Heat canola oil in a large non-stick pan over medium-high heat.
Dredge chicken breast in flour, shaking off any excess. Dip chicken in liquid egg, then in panko, pressing to adhere.
Repeat with second chicken breast.
Fry the Chicken
Line a plate with a paper towel.
Test oil temperature by adding a pinch of flour to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool.
Carefully, add chicken to hot oil and cook until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.
Remove to towel-lined plate. Season with ¼ tsp. salt.
Plate dish as pictured on front of card. Bon appétit!