Chicken Kiev I

Pound chicken breast fillets to an even thickness of about ¼ inch, working gently to avoid tearing the meat.

Cut cold butter into small pieces and place in the center of each flattened chicken fillet, then fold the edges of the chicken to completely enclose the butter.

Whisk the egg in a shallow bowl, then set up a breading station with ground crumbs in another shallow bowl.

Dip each butter-filled chicken roll in the whisked egg, coating all sides, then roll in the ground crumbs until fully coated.

Heat oil in a skillet over medium-high heat until shimmering, then carefully place the breaded chicken rolls seam-side down in the hot oil.

Fry the chicken rolls for 8–10 minutes, turning occasionally, until the coating is golden brown and crispy on all sides.

While the chicken cooks, peel and cut potatoes into uniform cubes, then boil them in salted water until tender, about 12–15 minutes.

Drain the cooked potatoes and arrange them on a serving platter with the chicken rolls.

Warm the green peas gently in a separate pan or pot, then sprinkle over the potatoes and chicken as a garnish.

Season the entire dish with salt to taste and serve immediately while the chicken is still hot and the butter filling remains warm.