Kotlety Po-Kyivskomy (Chicken Kiev)

Known to the English-speaking world as Chicken Kiev, kotleta po-Kylvsky is a chunk of boneless chicken stuffed with butter, then seasoned, floured, and deep-fried.

Ingredients

• 8 skinless, boneless chicken breasts
• 8 Tablespoons butter (1 stick)
• 1 Tablespoon parsley, chopped fine
• 2 eggs
• ½ cup flour (approximately)
• 1½ cups soft bread crumbs
• Vegetable oil for frying

Procedure

1. Cut the butter into eight equal parts, each about the size of your little finger. (Cut the stick of butter lengthwise into quarters, and then cut the quarters in half crosswise.)
2. Roll the butter rectangles in parsley to coat, and set them aside in a cool place.
3. Place the chicken breasts, one at a time, between two sheets of wax paper, and pound them with a rolling pin or kitchen mallet until they are thin. Carefully remove the wax paper.
4. Place one butter rectangle on each chicken breast, and roll the breast around the butter. Press the roll together to form a compact roll. Repeat until all 8 breasts have been rolled.
5. Beat the two eggs lightly in a shallow dish. On a sheet wax paper, spread some flour; spread some bread crumbs on another sheet of wax paper.
6. Dip the rolls first into the flour, then the eggs, and then the bread crumbs.
7. When four rolls are done, heat some oil in a large skillet, and carefully add the rolls. Fry, turning several times, for about 15 to 20 minutes until the chicken rolls are golden brown and cooked through. Transfer to a serving dish, cover, and repeat with the remaining 4 rolls. (Keep the first batch warm in the oven set at the lowest temperature.)