Classic dish with herb butter sealed inside breaded chicken breast. The key is ensuring the butter is carefully sealed to prevent leaking during cooking.
For the green butter, mix butter with fresh dill and salt. Shape into a roll, wrap in plastic, and freeze until solid. Cut frozen butter roll in half.
Carefully debone chicken breast, separating the skin and fillets. Season chicken fillets with salt and black pepper.
Place one piece of frozen butter in the center of each fillet. Carefully wrap the chicken around the butter, ensuring no gaps - the butter must be completely sealed inside.
Important: the butter must be thoroughly sealed inside the cutlet to prevent leaking during cooking.
For breading, prepare three stations: flour in one dish, eggs beaten with milk and salt in second dish, and dried white bread in third dish.
Create double breading: first coat each cutlet in flour, then dip in egg wash, then cover completely in breadcrumbs. Repeat the egg wash and breadcrumb coating for extra protection.
Heat vegetable oil for deep frying to 160°C in deep pot or deep fryer. Carefully fry cutlets until golden brown, about 2-3 minutes per side.
Transfer to preheated oven at 200°C and bake for 4-5 minutes to finish cooking through.
Serve immediately while the butter is still molten inside. Cut carefully to avoid hot butter splashing.