Котлета по-київськи

Combine the softened butter with the minced garlic, chopped dill, chopped parsley, and a pinch of salt in a bowl, mixing thoroughly with a fork. Divide the mixture into four equal portions, shape each into a small cylinder, wrap tightly in cling film, and freeze for thirty minutes.

Place each chicken breast between two sheets of cling film and pound gently with a meat mallet or rolling pin until evenly flattened to about half a centimetre thick. Be careful not to tear the meat, as any holes will allow the butter to escape during cooking.

Season the pounded chicken on both sides with salt and pepper. Place a frozen butter cylinder in the centre of each breast, then fold the sides inward and roll the chicken tightly around the butter, tucking the edges firmly to create a sealed, compact parcel.

Set up a three-stage breading station with separate shallow dishes of flour, beaten eggs, and breadcrumbs. Roll each chicken parcel first in flour, then in egg, then in breadcrumbs. Repeat the egg and breadcrumb coating for a second layer to ensure a thick, sealed crust.

Place the double-breaded chicken parcels on a tray and refrigerate for at least one hour. This crucial chilling step firms the coating and the butter inside, significantly reducing the risk of the butter melting through the crust before the chicken is fully cooked.

Heat the oil in a deep pot or fryer to one hundred and seventy degrees Celsius. Gently lower the chilled chicken pieces into the hot oil and fry for twelve to fifteen minutes, turning occasionally, until the breadcrumb coating is deeply golden brown all over.

Remove the chicken kyiv from the oil and drain on paper towels for two minutes. Serve immediately on warmed plates with lemon wedges on the side, warning diners that the interior contains hot, molten herb butter that will burst when the crust is cut open.