Chicken Kiev (chicken cutlet)

Kiev is the capital of Ukraine. Chicken Kiev is a ground chicken cutlet with butter in the middle named after our capital. It's become famous throughout the world, and with it, the name of the capital of my country. (I live in Kiev now, by the way).

160g of chicken fillet (breast meat)
80g of butter
1 egg
50g of ground crumbs
oil
300g of potatoes and 1 glass of green peas
salt

Remove the skin of the chicken breast and cut two filet parts with bones out of it. Remove tendons and divide each of two pieces in two -- outer and inner. Chop each of the outer parts, and put a piece of butter (as big as a walnut) in the middle of it. Wrap the outer part into the inner part and put together the edges. Salt the cutlets. Beat an egg into the plate. Put each cutlet into the egg, then into the ground cumbs, then again into the egg, and then again into the ground crumbs. Fry in oil for 3 or 4 minutes. Then put into the oven for couple of minutes.

You should fry the Chicken Kiev just before serving. Serve with garnish of mashed potatoes and green pease. Melt the rest of the butter and sprinkle onto the Chicken Kiev. Put the bone into the cutlet and wrap a napkin around it.