Chicken Kiev cutlets with lemon zest

Pre-soften the butter. Chop the chives and parsley finely. Garlic can also be chopped or passed through a garlic press. Next, you need to first boil the lemon in boiling water, squeeze out the juice from it, and grind the zest. After that, thoroughly mix the butter, chives, parsley, garlic, lemon juice and zest in a bowl. Cool the resulting mixture in the freezer. To do this, it is best to wrap it in plastic wrap or foil.
Then process the chicken. This is done this way: first rinse the breasts, then wrap them in polyethylene or just put them in a bag and gently roll them out with a rolling pin on the table. The goal is to make them thin enough. It is not recommended to beat them off at the same time.
After that, salt the chicken and pepper - to taste.
Next, each piece of tender bird breast should be folded in such a way that you can put a piece of a pre-cooked and frozen mixture of oil and spices inside. It should be noted that it is necessary to fix the resulting briquette so that the "juice" does not flow out of it during frying.
Eggs should be beaten in a separate bowl, adding a little water (1 tablespoon).
Kiev-style cutlets dip, first, in beaten egg, and then in flour. After that, sprinkle with breadcrumbs or just roll in them.
Now the Kiev-style cutlets are ready for heat treatment. Fry bird cutlets should be deep-fried for 9-11 minutes.
The remaining butter filling can always be used in the same way, for example, to make sandwiches.