Kiev-style chicken breast cutlets in the oven

How to make Kiev-style cutlets from chicken breasts in the oven?

Cut the cooled butter into long cubes, chop the dill. And roll the pieces of butter in dill. This will be a filling for cutlets.
Separate a small part from the chicken breasts, cut off the films and fat. Cut most of the breast lengthwise to make a kind of big "book", you do not need to cut it to the end. Cut the "tail" of the "little book" to make a rectangle. Put the breast between the two films and carefully beat off from both sides. Remove the film, season the meat with salt and pepper.
Put a piece of butter in greens on a small part of the breast, wrap it so that the butter is covered on all sides with meat. Put a small fillet on a large one and wrap it, bending the edges from below and from above. Wrap it the way any parcel is usually wrapped in paper. If extra meat is found, you can simply cut it off.
Roll each Kiev cutlet in flour and put it in the freezer for half an hour. During this time, preheat the oven to 200C. Pour vegetable oil into a saucepan and put it on the stove. Beat 2 eggs separately.
Dip the cutlets in the egg, roll them in breadcrumbs, dip them in the egg again and again in breadcrumbs. Now immediately lower the cutlets into the hot oil and fry for 5 minutes. Transfer the cutlets to a baking dish, greased with oil, and bake in the oven for 10 minutes.
Serve immediately with any side dish, salad.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which one is better not to use at all, read here .

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.