Chicken Kyiv

Cut each chicken breast lengthwise almost in half and open it out like a book. Place the meat between two layers of plastic wrap and pound with a meat mallet to an even thickness of 3-4 mm, being careful not to tear the fibers. Season with salt and pepper on both sides.

Mash the softened butter with a fork, mix in finely chopped dill, pressed garlic, and a pinch of salt until smooth. Shape into a log about 2-3 cm in diameter, wrap in plastic wrap, and freeze for 30 minutes until firm.

Cut the frozen butter into 4 equal pieces. Place a piece of butter in the center of each pounded breast, fold the edges toward the center, and roll tightly into an elongated roll so the butter is completely enclosed inside the meat, with no gaps or tears. Wrap each cutlet in plastic wrap and freeze for another 20 minutes to help it hold its shape.

Set up three bowls: flour, beaten eggs, and breadcrumbs. Coat each cutlet in flour, dip in egg, roll in breadcrumbs, then dip in egg again and coat once more in breadcrumbs — this double breading will keep the butter sealed inside during frying.

Heat oil in a deep pot to 180°C (a piece of bread dropped into the oil should sizzle and brown immediately). Deep-fry the cutlets in batches for 4-5 minutes until they develop a rich golden-brown crust on all sides.

Transfer the fried cutlets to a baking sheet and finish in an oven preheated to 200°C for 10-12 minutes until the chicken is fully cooked through.

Serve immediately while hot: when cut into, Chicken Kyiv should release its fragrant garlic-dill butter.