Chicken Kiev

To make the herb butter for this traditional Ukrainian dish, first chop the garlic, grate the lemon zest and squeeze the lemon itself. First mix 1 tbsp lemon zest and juice with the butter, then start adding the chopped parsley, the finely chopped tarragon and onion, add the Tabasco sauce and the liqueur, and season with salt and black pepper to taste. From this mixture form a roll 11 cm long and 6 cm thick, wrap it in foil and put it in the freezer for 10 minutes to firm up. Meanwhile take the chicken cutlets and make a pocket through the middle with a knife. Season them generously with salt and black pepper all over and place them between plastic wrap. Pound them carefully so they become 0.5-1 cm thick. Beat the eggs for the breading. Take the butter out of the freezer and cut it into 4 pieces. Into each cut chicken cutlet place 1 piece of the green butter. Mix the flour with a little salt and black pepper. Roll each cutlet first in the flour, then in the egg and finally in the breadcrumbs. Leave all the breaded cutlets stacked on top of each other on a tray in the freezer for at least 20 minutes. After taking them out, roll them again in the breading and fry them in very hot oil (plenty). Each cutlet fries on average for 8-10 minutes. Drain the chicken Kiev on kitchen paper.