Chicken breast - 4 pieces
salt - 0.25 teaspoon
breadcrumbs - 4 tablespoons
butter - 4 tablespoons
vegetable oil - 0.2 gal. (0.75 l)
Shape butter into four rolls, 2-inch long. Make sure it doesn`t melt. (You can freeze it while you are working on chicken.) Make verticals cuts in the middle of chicken breasts and unfold them. Carefully pound to 1/8-inch thickness, trying not to pierce them. Put butter on the edge of chicken breasts. Roll chicken breasts, making sure butter is sealed inside. Refrigerate while preparing egg mixture. Beat eggs in a dish wide enough for the cutlets; mix them with salt. Carefully roll each cutlet in egg mixture. Coat with breadcrumbs pressing firmly. Make sure the cutlets are completely coated with breadcrumbs. Repeat rolling in egg mixture and coating again with breadcrumbs. Refrigerate while heating vegetable oil. Boil vegetable oil in a skillet. Carefully place chicken cutlets in oil. Fry about 7-9 minutes, turning as necessary until golden brown. Gently remove cutlets from oil. Note - it`s better to use chicken breast containing a bone at the edge. After Chicken Kiev is cooked, cover the bone with a papillote (nice curlpaper). While eating, make sure you hold Chicken Kiev by papillote, so that butter doesn`t drip out.