Chicken Kyiv Cutlets with Herb Butter Centre

What you need

• 100 g (7 tbsp) unsalted butter, softened
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• 1 clove garlic, finely grated
• 4 small boneless skinless chicken breasts, about 150 g (5 oz) each
• salt, to taste
• black pepper, to taste
• 50 g (1/3 cup) all-purpose flour
• 2 eggs
• 3 tbsp milk
• 150 g (1 1/2 cups) fine dried breadcrumbs
• 1 l (1 quart) lard or neutral oil, for deep-frying

Method

Restated from the original video

1. 1

   Mash the butter with the dill, parsley, garlic and a pinch of salt.

2. 2

   Divide it into 4 portions and shape each into a finger about 6 cm (2 1/2 in) long. Wrap and freeze until hard, about 30 min.

3. 3

   Lay each piece of chicken between sheets of plastic wrap and pound it to an even 5 mm (1/4 in) thickness. Season both sides with salt and pepper.

4. 4

   Set a frozen butter finger near one end of each flattened breast. Fold in the sides and roll up tightly so the butter is fully sealed with no gaps.

5. 5

   Roll each parcel in the flour, set it seam side down on a plate and freeze for 10-15 min to firm up.

6. 6

   Beat the eggs with the milk and a pinch of salt in a shallow dish. Tip the breadcrumbs into another dish.

7. 7

   Dip each parcel in the egg, then roll it in the breadcrumbs. Repeat the egg and crumb coating a second time so the crust is thick enough to hold the butter in.

8. 8

   Heat the oven to 190 °C (375 °F).

9. 9

   Heat the fat in a deep pan to 175 °C (350 °F).

10. 10

    Fry the cutlets two at a time, turning gently, until deep golden on all sides, about 6 min.

11. 11

    Move them to a baking tray and bake until the chicken reaches 74 °C (165 °F) in the thickest part, 15-20 min.

12. 12

    Rest for 3-5 min before serving. Cut with care, as hot butter spurts out of the middle.

Imported from dishmaker.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.