Chicken Kiev

Prepare the herb butter - Prepare the herb butter: In a small bowl, add the butter. Set aside 1/2 tablespoon each of the parsley, dill, and chives for garnish and add the rest to the butter, along with the lemon juice, garlic, salt, and black pepper. Use a rubber spatula to mix the herb butter until combined. Set it aside.

Prepare the breading station - Prepare the breading station: Set 4 large, shallow bowls or quarter sheet trays side by side. Add the flour, 1/2 teaspoon salt, and black pepper in the leftmost bowl. Mix well to combine. Add the eggs into the second bowl. Whisk with a fork until combined. Add the panko breadcrumbs into the third bowl. Leave the last one empty. You'll place your breaded chicken cutlets in it.

Cut the chicken breasts - Cut the chicken breasts: Place the chicken breasts flat on a cutting board and pat them dry with paper towels. Use a sharp chef's knife to trim off excess fat. Cut each chicken breast horizontally in half lengthwise with the knife parallel to the cutting board, so you have 4 even-ish chicken cutlets. Use the tip of the knife to cut a horizontal slit along one side of each cutlet, about 2 inches deep and 3 inches long. Make sure not to slice through to the other side. This will be the pocket to fill with herb butter.

Fill the cutlets with butter - Fill the cutlets with butter: Set aside about 4 tablespoons of the herb butter so that it does not get contaminated with the raw chicken. It can be used to serve on top of the chicken Kiev or you can freeze them for these herby green beans. Use a spoon to fill each cutlet with about 1 1/2 to 2 tablespoons of herb butter. Gently press the cutlets to flatten and evenly disperse the butter inside the pocket.

Bread the cutlets - Bread the cutlets: Work with one chicken cutlet at a time and handle them gently to make sure the herb butter stays inside the pocket. Dredge it in the flour, shaking off any excess. Dip it in the egg, letting the excess drip off. Finally, place the cutlet in the breadcrumbs. Sprinkle some breadcrumbs on top and use your hands to gently press them onto the cutlet. Transfer the breaded cutlet into the last bowl. Repeat with the remaining cutlets.

Fry the cutlets - Fry the cutlets: Set a large frying pan over medium heat and add enough vegetable oil until it's about 1 inch deep. Make sure the oil does not come up more than halfway up the sides. Heat it to 350°F. Don't have a deep fry thermometer? Sprinkle a pinch of breadcrumbs into the oil. They will bubble up right away if it's hot enough. Carefully add the breaded cutlets in a single layer. You may need to cook them in 2 batches. Fry them for about 4 minutes. When the bottoms are golden brown and crisp, use tongs to flip the cutlets and fry the other side for about 4 minutes, until golden brown and cooked through.

Serve - Serve: Transfer the chicken Kiev onto a serving platter, sprinkle with the remaining 1/2 teaspoon salt, and garnish with the reserved herbs. Serve immediately with lemon wedges and the reserved herb butter, if you'd like. Leftovers can be refrigerated for up to 4 days. Reheat leftovers on a baking sheet in a 425°F oven until warmed through.