Classic Chicken Kyiv (Butter-Stuffed Chicken Breast)

Using a sharp knife, carefully separate each chicken breast from the bone, keeping a small portion of the wing joint attached. Remove the skin. Gently pound the meat between sheets of plastic wrap until evenly thin, taking care not to tear it.

Season both sides of each flattened breast generously with salt and black pepper.

Place one portion of butter in the center of each breast. Starting from the wider end, roll the chicken tightly around the butter, tucking in the sides and sealing the edges firmly to prevent leakage.

In a shallow bowl, beat the eggs with a pinch of salt and pepper. Place the breadcrumbs in a separate dish.

Roll each chicken portion in breadcrumbs, then dip into the beaten eggs, and coat again with breadcrumbs to create a thick, secure crust.

Heat plenty of oil in a deep pan over medium heat. Fry the chicken gently, turning as needed, until evenly golden brown, crisp on the outside, and fully cooked through.

Remove and drain briefly on paper towels. Serve hot, allowing a moment before cutting so the butter remains inside.