Chicken Kiev is one of the best-known and best loved classics of modern Russian cooking and the Bellevue. The recipe is originally Ukrainian. Ingredients 4 chicken breasts salt ground white pepper Parsley butter: 100g butter half bunch parsley 1 tablespoon lemon juice Breading: 3-4 tablespoons wheat flour 2 eggs 2-3 dl breadcrumbs cooking oil Directions First make the parsley butter: stir the butter, adding crushed parsley, lemon juice and a pinch of white pepper. Cut the breast pieces and remove bones. Do not remove the skin. Leave the wing bones and clean them well. Make butterfly cuts of the breasts: cut lengthwise starting at the thin end and open like a book. Place the chicken pieces between sheets of plastic and tenderise carefully. Put an egg-shaped, fingertip-sized pat of parsley butter on each piece. Roll the chicken pieces into cigar-shaped rolls with the butter securely inside and the cleaned bone horizontal. Wrap the skin on top. Season with salt and white pepper. For breading, use three dishes: flour in the first, well-beaten egg in the second, breadcrumbs in the third. Roll the chicken pieces first in the flour, then in the egg and finally in the breadcrumbs. Make them oval. (If they do not seam tight enough, dip them again in the egg and roll in the breadcrumbs. Heat the oil to about 150 degrees Celsius and fry each cutlet for about 9 minutes. Serve immediately. Serve with, for example, white rice, baby peas and lemon slices.