Chop the greens and garlic, put in a blender together with soft butter and beat. Shape a sausage from the received mass, wrap it in a cling film and put in a deep-freezer for 40 minutes. Separate small chicken fillet from the large one. Pound both parts and season with salt and pepper. Take butter with additives out of the freezer, cut into 4 parts and put each of them on the larger part of the fillet, then cover with small ones. Roll up, form cutlets and pin with a toothpick or tie with a kitchen string. Dip each cutlet into an egg, roll in bread-crumbs and deep fry. Place cutlets on paper tissues to get rid of excess fat, and pull out the toothpicks (untie the string).