Chicken Kiev

Finely chop the parsley.

In a bowl, mix the softened butter with the parsley.

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

Butterfly the chicken fillet with a sharp knife to form a rectangle and gently pound it out.

Place the chilled butter pieces on the edge of the fillet.

Roll up the fillet tightly so the butter is completely sealed inside.

Lightly beat the eggs, season with salt, and dip the cutlet into the egg wash.

Then coat in breadcrumbs. Repeat the breading process twice for a double crust.

Heat plenty of vegetable oil in a deep skillet or saucepan, and fry the cutlets, turning them occasionally, until golden brown on all sides.

The oil should submerge the cutlets completely or at least halfway.