Chicken kyiv with a gruyère fondue recipe
 A classic dish that was popular in the 1980s, these buttery, garlicky kyivs are so tasty that they still remain a family favourite. 60g/2¼oz salted butter 4 garlic cloves, minced2 tbsp chopped fresh flatleaf parsley 2 chicken breasts, skin removed100g/3½oz plain flour 2 free-range eggs, beaten100g/3½oz panko breadcrumbs vegetable oil, for deep frying 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 300g/10½oz gruyère, grated150g/5½oz emmental, grated2 tsp cornflour 150ml/5fl oz dry white wine, such as Riesling 300g/10½oz gruyère, grated 150g/5½oz emmental, grated 2 tsp cornflour 150ml/5fl oz dry white wine, such as Riesling 2 tbsp olive oil1 small handful sourdough croutons, fried and toasted 2 tbsp olive oil 1 small handful sourdough croutons, fried and toasted 1 head red endive, leaves separated 1 head white endive, leaves separated 6 cornichons, chopped 8 slices cured ham slices, choppedthinly cut salami slices, chopped 3 tbsp olive oil1 tbsp white wine vinegar 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 Method To make the chicken kyiv, mix the butter, garlic and parsley together in a bowl and then roll into a log. Wrap in kitchen foil and chill in the fridge for at least an hour until firm.Cut 2 discs of butter from the log and store the rest in the freezer for another dish. Turn the chicken breasts over and cut slits into the underside of the thickest part of the breasts. Slip the butter discs evenly inside each breast and press the flesh back together. Place the flour, egg and breadcrumbs into wide, shallow bowls. Dip the breasts in the flour, then the egg and then the breadcrumbs, folding the thin end of the breast under to make an oval shape. Preheat a deep fat fryer to 180C. Deep-fry the kievs for around 10 minutes, depending on the size of the chicken breasts, until golden and cooked through. To make the fondue, place the cheeses and the cornflour in a large saucepan and heat until melted. Pour in the wine and simmer for a couple of minutes, stirring all the time. To make the croutons, put a frying pan over a medium heat and add the olive oil. Fry the sourdough croutons for 2–3 minutes until crispy.To serve, toss the croûtons with the endive leaves, cornichons, ham and salami in a salad bowl. Dress with the oil and vinegar and transfer to two plates. Add the chicken kyivs to the plates. Transfer the fondue to two bowls and serve alongside. To make the chicken kyiv, mix the butter, garlic and parsley together in a bowl and then roll into a log. Wrap in kitchen foil and chill in the fridge for at least an hour until firm. To make the chicken kyiv, mix the butter, garlic and parsley together in a bowl and then roll into a log. Wrap in kitchen foil and chill in the fridge for at least an hour until firm. Cut 2 discs of butter from the log and store the rest in the freezer for another dish. Turn the chicken breasts over and cut slits into the underside of the thickest part of the breasts. Slip the butter discs evenly inside each breast and press the flesh back together. Place the flour, egg and breadcrumbs into wide, shallow bowls. Dip the breasts in the flour, then the egg and then the breadcrumbs, folding the thin end of the breast under to make an oval shape. Cut 2 discs of butter from the log and store the rest in the freezer for another dish. Turn the chicken breasts over and cut slits into the underside of the thickest part of the breasts. Slip the butter discs evenly inside each breast and press the flesh back together. Place the flour, egg and breadcrumbs into wide, shallow bowls. Dip the breasts in the flour, then the egg and then the breadcrumbs, folding the thin end of the breast under to make an oval shape. Preheat a deep fat fryer to 180C. Deep-fry the kievs for around 10 minutes, depending on the size of the chicken breasts, until golden and cooked through. Preheat a deep fat fryer to 180C. Deep-fry the kievs for around 10 minutes, depending on the size of the chicken breasts, until golden and cooked through. To make the fondue, place the cheeses and the cornflour in a large saucepan and heat until melted. Pour in the wine and simmer for a couple of minutes, stirring all the time. To make the fondue, place the cheeses and the cornflour in a large saucepan and heat until melted. Pour in the wine and simmer for a couple of minutes, stirring all the time. To make the croutons, put a frying pan over a medium heat and add the olive oil. Fry the sourdough croutons for 2–3 minutes until crispy. To make the croutons, put a frying pan over a medium heat and add the olive oil. Fry the sourdough croutons for 2–3 minutes until crispy. To serve, toss the croûtons with the endive leaves, cornichons, ham and salami in a salad bowl. Dress with the oil and vinegar and transfer to two plates. Add the chicken kyivs to the plates. Transfer the fondue to two bowls and serve alongside. To serve, toss the croûtons with the endive leaves, cornichons, ham and salami in a salad bowl. Dress with the oil and vinegar and transfer to two plates. Add the chicken kyivs to the plates. Transfer the fondue to two bowls and serve alongside.