The most important part in cooking Chicken Kiev is to wrap the butter well so that it does not leak out during the cooking process. If you didn’t succeed the first time, unfold and try again. If your chicken broke when you beat it, use patches from mini fillet pieces to fix it, after beating them as well. Kievs can also be prepared in advance and frozen for quick cooking later. To do this, after breading, wrap each cutlet in cling film and put it in the freezer. And before frying, take it out in advance so that it can slowly defrost. It is very simple to find out whether your dish is cooked: when you see that the surface of chicken Kiev has begun to bubble a little, it is ready. Be careful not to miss this moment, otherwise the Kievs may crack.