Kiev Cutlet.

So, we need to 6 servings:
6 pieces of chicken (pieces of large)
150 grams of butter
a small bunch of dill
3-4 eggs
breadcrumbs
salt
pepper
vegetable oil
1. Finely cut dill
2. In the soft butter, add the dill and mix thoroughly.
3. Put in plastic wrap and form tube-type.
4. Sending in the freezer. 
5. Along the fillet to make a shallow incision, also make shallow cuts right and left, without cutting the fillets through (do be very careful!)
6. Filet open like a book, put between two layers of film and food gently bit.
7. Each piece with salt and pepper, put a piece in the middle of dill oil (oil is actually left, but it can further be used on a roll), and wrapped so that there were no holes. 
 8. Put in the refrigerator for 10 minutes so. Meanwhile in a bowl, beat eggs with a pinch of salt, and pour into another grams of butter. A in the third pour flour for breading.
9. Also, in a small saucepan (for to cutlet there) pouring vegetable oil so that the veil would be little more than half of our cutlet (or better, to fit completely into the oil) and heat the oil until hot.
10. We took one cutlet from the refrigerator. The process of breading should come great responsibility! First, they must be carefully roll in flour (This is important: To breading kept well). Then roll in beaten egg. Then roll in bread crumbs. Again, dip cutlets into beaten egg and then roll in breadcrumbs quality. If there is chop a small hole, then this procedure should be very carefully done.
11. Then put in a saucepan with the butter and fry until until a golden crust.
12. A prescription is necessary to send the oven for 10 minutes at 180 degrees somewhere. But I do not, everything is perfectly fried over medium heat.
Bon Appetit!