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1
In a large, deep skillet, heat 1 1/2 inches vegetable oil over medium high heat.
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2
The oil needs to be 360 degrees F for frying.
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3
If you do not have a frying thermometer, add a cube of white bread to hot oil.
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4
If the bread browns in a 40 count, the oil is ready.
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5
Cover work surface with waxed paper.
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6
Arrange breasts on paper.
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7
Butterfly small chicken breasts, cut into flesh and across, but not through the breast, and open them up.
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8
The 6-ounce thin cut breasts may just be removed from package and arranged on waxed paper.
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9
Cover breast meat with a second sheet of waxed paper.
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10
Pound out cutlets to 1/4-inch thick with a small heavy skillet or a rubber mallet.
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11
Be careful not to tear meat.
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12
Roll up waxed paper and breasts and set aside.
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13
Combine chopped herbs on cutting board with chopped garlic.
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14
Cut 4 (1 1/2 tablespoons) pieces of cold butter and coat each piece liberally with the herb garlic mixture.
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15
In 3 disposable pie tins, set out flour, eggs beaten with a splash of cold water and bread crumbs.
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16
Uncover chicken and squeeze a wedge of lemon over breasts.
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17
Season chicken with salt and pepper.
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18
Place an herb-covered piece of butter on each piece of chicken.
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19
Wrap and roll cutlets tightly up and over the butter cubes.
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20
Discard pie tins used for breading.
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21
Secure stuffed chicken with toothpicks.
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22
Roll stuffed breasts in flour, then egg, then bread crumbs.
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23
Fry the Kiev bundles 7 to 8 minutes on each side until deep golden brown all over.
