Chicken Kiev Cutlet

First, let's deal with the butter. In order to mix the butter evenly with the chopped herbs, it needs to be grated on a fine grater beforehand. And the dill needs to be thoroughly dried (if the branches are wet, the butter will separate). Mix the grated butter with the chopped dill.

Divide the green butter into two equal parts and place each part compactly on food film.

Using the film, shape the butter into neat fingers and put them in the freezer.

Now let's focus on the chicken. Use a sharp knife to cut a large fillet from the breast.

The small fillet and bone will be useful for other dishes.

Place each large fillet on a food film (2-3 layers) and tenderize it with a culinary mallet until it becomes very thin. Be careful not to tear the delicate fillet. Season and season both sides of each slice.

Place a frozen butter finger in the middle of the chicken fillet and roll it up carefully into a neat roll (using the same film).

Prepare the breading: pour breadcrumbs, flour, and beaten egg into separate bowls. Coat the chicken rolls first in flour, dip them in egg, coat them in flour again, and dip them in egg one more time. The final layer should be breadcrumbs. Meanwhile, heat vegetable oil in a deep skillet over low heat, carefully place the cutlets in the hot oil, and fry for 15-20 minutes, turning them occasionally.