Mix butter, garlic powder and parsley and shape into two oblong rolls. Remove chicken breast from bones if necessary, remove tendons, and spread out evenly. Place a butter roll on each breast fillet and roll up the meat, turning the ends inward so that the butter is completely coated. Pin in place with a cocktail stick. Mix the egg and turn the pieces of meat in the egg to the other side. Make sure the meat is coated all over with egg. Turn the meat in the flour (mixed with salt and pepper), then in the white bread crumbs on the other side.
Leave to cool for at least 1 hour before frying.
Heat the oil (170 °C) and deep-fry the Kiev cutlets for 15-20 minutes. Before serving, remove the cocktail sticks.