The Kiev's cutlets

And in this regard, the question - how do you fight them off? I have a regular meat hammer.

I beat it off with a rolling pin. Having previously covered the meat with cling film, so that it does not get dirty around and the meat does not tear. When you upholster with a rolling pin, you can adjust the thickness of the layer, the meat does not break - then there is less risk that the filling will leak out. Chicken breast does not require such careful processing, for example, pork, beef.
It's my personal opinion.

Girls, thanks. I'll take everything into account, I'll probably try with a rolling pin. It does not require processing, it's true, but somehow you need to make it thin so that it can be wrapped. The cutlets, by the way, turned out. Quite tasty, although the oil seems to have lost. Huge, like elephants, it's impossible to eat at a time

Thanks for the recipe

Happened! One cutlet, in which I was sure that it would flow out, rewound it with a thread, just a little bit flowed out. The rest are safe and sound. The most difficult thing, probably, is to beat off the meat thinly enough, but so as not to break. Thank you! Delicious and juicy