Did you know that the famous Kiev cutlet, according to one of the historical versions, is a French dish? Its counterpart is “de-volai cutlets”, in the filling of which sauce is used instead of butter.
Slice each chicken fillet horizontally to create thin cutlets. Pound each cutlet gently with a meat hammer. Season with salt and pepper.
Finely chop the dill and parsley. Mix with 150-200g butter and 1 teaspoon lemon juice. Place about 1 teaspoon of this mixture on one edge of each cutlet, then roll tightly and tuck in the edges to seal.
In a bowl, whisk together the eggs, milk, and salt to taste.
Remove the crust from the bread and grate on a coarse grater to make fresh breadcrumbs. Do not use store-bought breadcrumbs.
Set up three shallow dishes: one with flour, one with egg mixture, one with breadcrumbs. Dip each roll in egg, then flour, then egg again, then roll in breadcrumbs. Gently flatten between your palms to compact the coating.
Heat oil in a large, deep pan over medium-high heat. Deep-fry the cutlets for 1-2 minutes per side until golden brown - they will still be slightly undercooked inside. Transfer to a parchment-lined baking sheet.
Preheat oven to 200°C (400°F). Bake for 20-25 minutes until the internal temperature reaches 74°C (165°F).
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