The Kiev's cutlets

Chop the parsley.

In a bowl, combine the butter and parsley.

Wrap the butter in plastic wrap and put in the freezer for 20-30 minutes.

Open the chicken fillet with a sharp knife to make a rectangle and beat off slightly.

Put pieces of frozen butter on the edge of the fillet.

Wrap the fillets so that the oil is inside.

Beat eggs lightly and add salt, dip cutlet into egg mixture.

Then roll in flour.

Repeat the procedure twice.

In a deep frying pan or stewpan, heat the vegetable oil well and fry the cutlets, turning occasionally, until golden brown on all sides.

The butter should cover the cutlets completely or at least half.

Enjoy your meal!