Chicken Kiev

Method

1. Take the chicken breasts and cut them in half to get two thin slices, then pound them with a meat mallet to thin them out.
2. Prepare the compound butter: mix softened butter with chopped parsley, minced garlic, and salt.
3. Put the compound butter in the refrigerator to firm up.
4. Once firm, place the butter in the center of each chicken slice, then roll them up into rolls.
5. Coat the rolls first in flour, then in beaten egg, and finally in breadcrumbs.
6. Fry in oil that is not too hot (around 170°C) until golden brown and cooked through.
7. Drain on paper towels, let rest a few minutes, then cut in half and serve.