Best-of-the-best chicken kyiv

Method

1. Mix all the ingredients for the butter in a bowl, then roll into a thin log (no wider than 1cm) on a sheet of baking paper. Wrap, then put in the freezer for 30 minutes until solid.
2. Put the chicken breasts between 2 sheets of baking paper and bash the thicker ends with a rolling pin until they’re an even thickness throughout. You don’t want to flatten them (like you would a schnitzel); you just want to make the thicker end the same as the thinner end so they cook evenly. Use a sharp, thin-bladed knife to carefully cut open a long, thin pocket by pushing it lengthwise into what was the thicker end – keep it along the centre of the fillet. Use your finger to check the cavity, then unwrap the butter and slice off a piece that’s slightly shorter than the length of the pocket. Gently push it into the opening, getting it as far inside as you can, then close the pocket of chicken over it.
3. Set up a shallow dish of flour, a separate one of beaten egg and a third of breadcrumbs. Season the flour with salt and pepper. Dredge each breast in flour, followed by egg, then breadcrumbs until evenly coated (see Before You Start). Repeat the egg and breadcrumb coating once more to create a strong crust to keep the butter in.
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4. Pour oil into a large frying pan until it’s about 2cm deep, then set over a medium-high heat. Once it’s hot (it’s ready when a breadcrumb dropped in turns golden and crisp within 30 seconds), carefully lay the kyivs in there and fry for 4-5 minutes on each side, turning down the heat if they’re browning too quickly. Drain on kitchen paper briefly, then sprinkle with sea salt flakes. If you’re not eating straightaway, leave the kyivs on a wire rack to prevent soggy bottoms.