Page 172 - My Cookbook

and bake until golden brown and dry, about 25 minutes, stirring twice during baking time. Let cool to room temperature (you should have about 2 1/2 cups bread crumbs).
3. Prepare cutlets, following illustrations 1 and 2 below. Unwrap butter and cut into 4 rectangular pieces. Place chicken breast cut side up on work surface; season both sides with salt and pepper. Following illustration 3, place 1 piece of butter in center of bottom half of breast. Roll bottom edge of chicken over butter, then fold in sides and continue rolling to form neat, tight package, pressing on seam to seal. Repeat with remaining butter and chicken. Refrigerate chicken, uncovered, to allow edges to seal, about 1 hour.
4. Adjust oven rack to middle position and heat oven to 350 degrees. Place flour, eggs, and bread crumbs in separate pie plates or shallow dishes. Season flour with 1/4 teaspoon salt and 1/8 teaspoon pepper; season bread crumbs with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add mustard to eggs and whisk to combine. Dredge 1 chicken breast in flour, shaking off excess, then coat with egg mixture, allowing excess to drip off (illustrations 4 and 5). Coat all sides of chicken breast with bread crumbs, pressing gently so that crumbs adhere (illustration 6). Place on wire rack set over rimmed baking sheet. Repeat flouring and breading of remaining chicken breasts.
5. Bake until instant-read thermometer inserted into center of chicken (from top) registers 160 degrees, 40 to 45 minutes. Let rest 5 minutes on wire rack before serving.
Building a Better Chicken Kiev
1. Starting on thinnest side, butterfly breast by slicing lengthwise almost in half. Open breast up to create a single, flat cutlet.
2. With cutlet between sheets of plastic wrap, pound (starting at center) to 1/4-inch thickness. Pound outer perimeter to 1/8 inch.
3. Place butter piece near tapered end of cutlet and roll up end to cover completely. Fold in sides and continue rolling to form cylinder.
4. After chilling one hour, dredge Kiev in flour, shaking off excess.
5. Roll flour-dredged Kiev in egg mixture, allowing excess to drip off. 6. Roll in toasted bread crumbs, pressing gently so crumbs adhere.