Dip chicken in lemon juice until well coated. Pound chicken until oval shaped. Lightly salt and pepper. Roll butter in your hands until round, place on ice until firm. Roll chicken around butter, tucking in ends.
Make sure the butter is completely enclosed by the chicken. Use pounded scraps of chicken to patch openings. Then dip in egg and oil. Roll carefully in fine crumbs, making sure the chicken is completely covered with crumbs. Place in refrigerator and chill for several hours.
To fry: Heat deep fryer to 325 degrees. Place Chicken Kiev carefully in basket and lower into deep fat fry until golden brown. Serve over rice. Serves 1.
