Chicken Kyiv Cutlets with Crispy Breading

Place the cold butter in a bowl. Finely chop the parsley (and dill, if using) and add to the butter. Grate the garlic on a fine grater or mince very finely and add. Season with a pinch of salt and, if desired, add the lemon juice. Mash thoroughly with a fork until smooth so the herbs are evenly distributed.

Transfer the butter onto a piece of plastic wrap and shape into a roll about 2–2.5 cm thick. Freeze for 20–30 minutes until firm. Cut the roll into 4 equal sticks and return them to the freezer until you’re ready to assemble the cutlets.

Inspect each chicken breast half: if the chicken tenderloin is attached, separate it and set aside—it will be useful for “patching” the seam. On the main fillet, make a shallow lengthwise cut to open it like a book and spread it slightly. Cover with plastic wrap and gently pound with a meat mallet to an even thickness of about 5–7 mm, working from the center outward. Season both sides with salt and pepper.

Take one butter stick from the freezer. Place it near the center of the fillet. Fold the edges over the butter and roll up tightly, completely enclosing the filling. Tuck the ends underneath to form a neat oval cutlet with no gaps. If any area is thin or torn, press on a piece of tenderloin to cover the weak spot. Shape the remaining cutlets the same way. Freeze the assembled cutlets for 10–15 minutes so the surface chills and holds its shape better.

Set out 3 deep plates. Put flour in the first. In the second, whisk the eggs with the milk and a pinch of salt until smooth. Put the breadcrumbs in the third. Remove the cutlets from the freezer. Dredge each cutlet in flour and shake off excess, then dip fully into the egg mixture and let the excess drip off, then coat thoroughly in breadcrumbs. For a sturdier crust, repeat: dip again in the egg mixture and coat once more in breadcrumbs, pressing the crumbs firmly with your palm.

Place the cutlets on a board or plate and refrigerate for 15 minutes. This helps the breading set and adhere better during frying. Meanwhile, prepare a rack or a plate lined with paper towels for the cooked cutlets.

Pour the vegetable oil into a saucepan or deep skillet to a depth of 3–4 cm and heat to 170–175°C. Carefully lower the cutlets into the oil seam-side down. Fry for 4–6 minutes, turning occasionally, until evenly golden. Work in batches so the oil temperature doesn’t drop. Remove with a slotted spoon and transfer to a rack or paper towels to drain excess oil.

Preheat the oven to 180°C. Transfer the fried cutlets to a parchment-lined baking sheet or to a rack. Bake for 10–12 minutes until the chicken is fully cooked and the butter inside is warmed through. Rest for 3–5 minutes before serving, then serve whole or slice diagonally to show the filling.