Kip Filet with Apples & Red Currants
Submitted by MissWendy
Dutch-style chicken fillets coated in a mustard-egg batter, pan-fried in butter, and served over sauteed leeks with fresh red currants and Granny Smith apple. Sweet, tart, and savory in every bite.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 min“Kip” is Dutch for chicken, and this recipe has that cozy, unfussy quality that Dutch home cooking does so well. The fillets get dipped in a mustard-spiked egg batter before hitting a hot buttered pan, forming a thin, golden crust that stays crisp even under the fruit and leeks.
The combination of tart red currants and Granny Smith apple against rich, buttery chicken is what makes this dish sing. The currants pop with bright acidity while the apple slices soften just enough in the pan to turn slightly sweet. Leeks tie it all together with their mild, oniony backbone.
Cooking the leeks and fruit in the same pan after the chicken means all those browned butter and fond flavors get picked up and folded into the topping. Nothing goes to waste.
Pro Tips
- Pat the chicken fillets dry before seasoning. Moisture prevents the egg-flour coating from sticking properly.
- Keep the cooked chicken warm on a plate tented with foil while you build the leek and fruit topping. It only takes a few minutes.
- Fresh red currants can be tricky to find. If your market doesn’t carry them, dried currants rehydrated in warm water work, though you lose some of that pop.
- Slice the apple thin so it softens quickly in the pan without turning mushy.
Variations
- Swap red currants for fresh cranberries in fall and winter months.
- Use pork cutlets instead of chicken for a heartier Dutch-style meal.
- Add a splash of white wine to the pan after the leeks for a quick pan sauce.
Ingredients
Directions
Remove the roots and ugly leaves from the leeks.
Slice into thin rings.
Rince in a colander.
Let drain.
Rinse the currants.
Above a bowl, use a fork to remove the currants from their stems.
In a deep bowl, mix together the egg, mustard, and flour.
Salt and pepper the kip filets.
Melt the butter in a frying pan.
Coat the chicken with the egg mixture.
Saute, turning occasionally, until golden brown on both sides, about 10 minutes total.
Meanwhile, peel and core the apple and cut into thin slices.
Remove the chicken from the pan and keep warm.
To the same pan, add the leeks and cook, stirring, about 2 minutes.
Add the currants and apple.
Continue cooking another minute, until warmed through.
Transfer to a serving plate.
Arrange chicken on top.
Sprinkle with parsley.
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