Chicken Kiev

Mix the softened butter with finely chopped dill and a pinch of salt. Shape into 4 small logs, wrap in cling film and freeze for 20 minutes.

Separate the small inner fillet from each breast. Cut the large fillet lengthwise and open it out like a book. Pound both pieces under cling film to 5 mm thick, then season with salt and pepper.

Pound without tearing holes: the butter will leak out through any gap during frying.

Place a frozen butter log on the large fillet, cover it with the small fillet and roll up tightly so the butter is sealed in on all sides.

Beat the eggs. Dredge each cutlet in flour, dip in the egg and coat in breadcrumbs. Dip in egg and breadcrumbs once more. Chill for 15 minutes.

The double coating and chilling keep the butter from leaking out.

Heat the oil in a deep saucepan to 170 °C. Lower in the cutlets two at a time and fry until golden, 5–6 minutes.

Lower the cutlets in with a slotted spoon, away from you — hot oil splatters. Keep any water out of the oil.

Move the cutlets to a baking tray and finish in the oven at 180 °C for 15 minutes, until the juices run clear and the meat isn't pink inside.

A thermometer makes it easy: the thickest part of the meat should reach at least 74 °C.

Let the cutlets rest for 3 minutes, then serve. Cut into them carefully — hot butter will spurt out. Done!