Classic Chicken Kiev

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1. 1Step 1: In a medium bowl, mix the butter, parsley, garlic, lemon juice, lemon zest, salt, and pepper until fully combined.
2. 2Step 2: Shape the butter into a log, place it on a half sheet of parchment paper, roll it up to enclose, and freeze for 20 to 25 minutes or until very firm.
3. 3Step 3: Pound each chicken breast one at a time with a mallet between two pieces of plastic until about 1/4 inch thick, then set aside.
4. 4Step 4: Once the butter is chilled, cut it into 4 equal pieces and set aside.
5. 5Step 5: Season the inside of one pounded chicken breast with salt and pepper, place one butter piece in the center, roll it up, and fold in the sides, making sure it is tight and sealed.
6. 6Step 6: Place the rolled chicken on a piece of plastic wrap, roll it up tight, twist the ends to ensure a tight roll, and freeze for 15 to 20 minutes or until firmer.
7. 7Step 7: In a shallow bowl, mix the flour with salt and pepper. In a second shallow bowl, whisk the eggs with salt and pepper. In a third shallow bowl, mix the breadcrumbs with salt and pepper.
8. 8Step 8: Remove the chicken from the plastic, dredge in the flour (shaking off excess), then coat thoroughly in the egg wash, then in the breadcrumbs, ensuring complete coverage. Repeat for all chicken.
9. 9Step 9: Fry the chicken in enough oil to cover half of it at 350°F in a medium saucepan for 3 to 4 minutes per side, or until golden brown on both sides.
10. 10Step 10: Transfer to a sheet tray with a rack and parchment paper, and bake on the bottom rack of the oven at 400°F for 10 to 12 minutes, or until cooked throughout.
11. 11Step 11: Rest for 2 to 3 minutes before slicing and serving.