Kotleta po-Kyivsky

Ingredients

• 4 skinless chicken breasts, about 180 g each
• 120 g unsalted butter, softened
• 3 garlic cloves, finely grated
• 3 tbsp finely chopped dill
• 2 tbsp finely chopped flat-leaf parsley
• Zest of 1 lemon
• 80 g plain flour
• 3 large eggs
• 150 g fine dried breadcrumbs
• 500 ml sunflower oil, for frying
• 1.5 tsp salt
• 1 tsp black pepper

Before you cook

• Mash the softened butter with the grated garlic, dill, parsley, lemon zest, half a teaspoon of the salt and a quarter teaspoon of the pepper until evenly green.
• Spoon the butter onto a sheet of cling film, roll it into a log about 3 cm thick, twist the ends and freeze it for 45 minutes until firm.
• Slice each chicken breast almost in half horizontally and open it out like a book.
• Lay each opened breast between two sheets of cling film and beat it with a rolling pin until it is an even 5 mm thick, taking care not to tear holes.
• Season the flattened breasts on both sides with the remaining salt and pepper.
• Set out three shallow dishes: the flour in the first, the eggs beaten in the second, the breadcrumbs in the third.

Steps

1. Cut the frozen butter log into four equal batons.
2. Lay one baton across the narrow end of a flattened chicken breast, leaving a clear 2 cm border all round.
3. Fold the two long sides of the chicken over the butter, then roll the whole thing up tightly into a fat cylinder with no gaps.
4. Repeat with the remaining three breasts and butter batons.
5. Roll each parcel in the flour and shake off the excess.
6. Dip it into the beaten egg, letting the drips fall back, then press it into the breadcrumbs until fully covered.
7. Dip the same parcel back into the egg and back into the breadcrumbs a second time, pressing firmly so no chicken shows through.
8. Sit the finished cutlets seam side down on a plate and chill them in the fridge for 30 minutes to set the coating.
9. Heat the oven to 190C fan.
10. Pour the sunflower oil into a deep frying pan to a depth of about 2 cm and heat it to 170C, or until a breadcrumb sizzles briskly on contact.
11. Lower two cutlets into the oil seam side down and fry for 3 minutes until deep golden.
12. Turn them carefully with tongs and fry the other side for 3 minutes.
13. Lift them onto a rack set over a baking tray and fry the remaining two cutlets the same way.
14. Slide the tray into the oven and bake for 15 minutes, until the chicken reaches 70C at its thickest point.
15. Rest the cutlets on the rack for 3 minutes, then serve them at once so the butter is still molten inside.
16. Warn everyone at the table to cut into the cutlet away from themselves, because the butter comes out hot and fast.