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Chicken kyiv with a gruyère fondue
Fruit and vegetables
4
garlic
cloves, minced
2 tbsp chopped fresh flatleaf
parsley
1 head red endive, leaves separated
1 head white endive, leaves separated
6 cornichons, chopped
Tins, packets and jars
100g/3½oz
plain flour
Cooking ingredients
100g/3½oz panko
breadcrumbs
vegetable oil
, for deep frying
2 tsp
cornflour
2 tbsp
olive oil
3 tbsp
olive oil
1 tbsp
white wine vinegar
Dairy, eggs and chilled
60g/2¼oz salted
butter
2 free-range
eggs
, beaten
300g/10½oz
gruyère
, grated
150g/5½oz
emmental
, grated
Meat, fish and poultry
2
chicken breasts
, skin removed
8 slices cured
ham
slices, chopped
thinly cut
salami
slices, chopped
Other
150ml/5fl oz dry
white wine
, such as Riesling
1 small handful sourdough croutons, fried and toasted
Back to recipe
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