Step 1: Preparing the chicken

1. Take the top half of the chicken, remove the tenders, and separate the breasts.
2. Remove the flats of the wings, keeping the humerus bone attached for presentation.
3. Trim away as much of the fat, skin, and ligament as possible, as well as the thicker part of the breast. The aim is to produce a cutlet of even thickness so that all of it cooks at the same time.
4. Next, butterfly the breast by slicing it horizontally so that it opens up like a book.
5. Using a mallet, flatten it further to an even thinness.
6. Make a marinade by mixing together olive oil, English mustard, lime juice, salt, pepper, minced garlic, and rosemary.
7. Coat the cutlets with the marinade, and set them in the fridge to chill.

Step 2: Filling and forming the à la Kiev

1. Divide a chilled 500 g block of butter into 9 sticks, trimming away any uneven sides. Cover the sticks and set them back in the refrigerator to chill again. When the cutlet and butter are both cold, we can start forming the à la Kiev.
2. For this, lay a chicken cutlet flat on the work surface, place a stick of butter in the middle, and lightly garnish it with oregano, rosemary, and parsley.
3. Wrap the cutlet around the butter to form a log, ensuring that the butter is fully encased. Set these back in the fridge so that the butter, in case it has melted while you were working with it, has a chance to firm up again.
4. For the crumb coat, prepare a wet mixture comprising eggs, flour, cornflour, salt, pepper, and oregano. In a separate dish, form a bed of breadcrumbs.
5. Crumb-coat each à la Kiev by first dipping it into the wet mixture and then into the breadcrumbs. Once again, ensure that there are no gaps.
6. Set to chill until serving time.

Step 3: Frying and serving

1. Heat oil in a pan and fry the à la Kiev on medium heat until brown. Remove from the oil and allow it to rest shortly before plating.
2. Serve immediately with a side of creamy mashed potatoes and green peas.