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["Combine all ingredients and shape into a log about 6 inches long. Wrap in plastic wrap and refrigerate for at least two hours. (You can certainly do this the day before)", "Place each cutlet on a piece of plastic wrap and season the top side with a little salt and pepper. Cover with another piece of plastic wrap and gently pound the cutlet just a bit.", "Place a piece of the compound butter toward the bottom third of the cutlet and roll up, tucking in the sides as you go. Wrap in plastic wrap, twisting the ends to make a tight package. Repeat with the remaining cutlets and refrigerate for a few hours. (Michael Symon's method)", "Set up a breading station with the flour, egg wash and panko. Unwrap each Kiev and bread in the flour, then the egg wash, then the panko. Now back in the egg wash and again in the panko for a double coating. (This idea from The Guardian's ""Perfect Chicken Kiev"")", "Refrigerate the breaded rolls, uncovered for at least an hour.", "Heat the oil until very,very hot in a large skillet. Brown each roll on all sides until golden. Place on a baking sheet and bake in a preheated 400F oven for 10 to 12 minutes. Serve over some buttered parslied egg noodles if you like."]
