Pollo alla Kiev with Grana Padano
Category: Main Course
Servings: 2
This exquisite twist on the classic Pollo alla Kiev introduces the rich and nutty flavors of Grana Padano, which beautifully complements the crispy golden coating of chicken. With its creamy filling, this dish is perfect for a sophisticated meal yet easy to prepare at home. The Grana Padano adds an extra touch of indulgence, making it an ideal choice for special occasions or a gourmet weeknight dinner. Here’s how you can make this delicious dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken breast | 700g |
| Grana Padano DOP (aged Parmesan) | 500g |
| Whole milk | 500g |
| Fresh liquid cream | 500g |
| Fine salt | To taste |
| Eggs | 2 |
| Semolina (finely ground durum wheat) | To taste |
| Breadcrumbs | To taste |
| Peanut oil (or vegetable oil) | To taste |
Instructions
-
Prepare the Creamy Grana Padano Filling:
- Start by placing the whole milk and fresh cream in a saucepan. Cook over medium heat for approximately 40 minutes, stirring occasionally. The mixture should reduce by about half, becoming thicker and creamier.
- While the mixture is reducing, take the chicken breasts and cut them in half horizontally. Carefully slice each piece to create a pocket, ensuring not to cut through the other side.
-
Infuse with Grana Padano:
- Once the milk and cream have reduced, remove the pan from the heat. Add the grated Grana Padano cheese and whisk until fully incorporated, creating a smooth, cheesy mixture.
- Pour this creamy mixture into a bowl, cover with plastic wrap, and let it cool in the refrigerator for about 1 hour. The filling should set slightly to hold its form.
-
Stuff the Chicken:
- After the filling has chilled, transfer it into a piping bag. Carefully open the chicken pockets and fill them generously with the Grana Padano mixture. Make sure the filling is evenly distributed inside the chicken breasts.
-
Prepare for Frying:
- Once both chicken breasts are stuffed, coat them first with semolina flour, then dip them in beaten eggs to ensure they are fully coated.
- Next, coat the chicken breasts in breadcrumbs, pressing gently to ensure an even coating that will form a crisp crust when fried.
-
Frying:
- Heat peanut oil (or any vegetable oil with a high smoke point) in a frying pan. The oil should reach a temperature of 150°C (302°F) for frying.
- Carefully lower the stuffed and breaded chicken breasts into the hot oil. Fry for about 6-7 minutes on each side until the chicken is golden and crispy, and the filling inside is bubbling.
-
Serve:
- Once fried, remove the chicken from the oil and place it on a plate lined with paper towels to absorb any excess oil.
- Serve the Pollo alla Kiev with a side of your choice, perhaps a simple salad or mashed potatoes, and enjoy the creamy, cheesy surprise inside each bite!
Tips for Success:
- Grana Padano Selection: Make sure to use authentic Grana Padano DOP (Protected Designation of Origin) for the best flavor. Its rich, slightly nutty taste is what gives this dish its signature richness.
- Frying Temperature: It’s crucial to maintain the right oil temperature to avoid soggy breading or burnt chicken. If you don’t have a thermometer, test the oil by dropping in a small piece of bread—if it sizzles and browns within a few seconds, it’s ready.
- Stuffing Variations: Feel free to add herbs like parsley or chives to the filling for extra freshness or a subtle burst of flavor.
This Pollo alla Kiev with Grana Padano is an elevated version of the traditional recipe, combining the delicate crunch of the fried chicken with the creamy richness of cheese. A dish like this is sure to impress at any dinner table, providing a perfect balance of textures and flavors with every bite!
