How to cook
If the chicken fillet has skin, remove it and cut it into pieces. Pound them under a piece of cling film, by thinning them out into an even thickness.
Sprinkle the meat with salt and black pepper, put a cold lump of butter in the middle of each piece and roll them it into tight rolls.
Bread the cutlets successively in flour, beaten eggs and finally in breadcrumbs. You can replace the breadcrumbs with 2 slices of bread, which are grinded into crumbs.
Dip a second time in egg and leave them to fry in heated oil, until a deep golden color is obtained.
Serve the Kiev Cutlets with a side dish of potatoes or a salad.