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In a dish combine the butter, zest, garlic, and parsley and set aside.
Rip off two sheets of plastic wrap and place the pheasant breasts between the sheets flat on the counter.
Using a meat mallet, pound the breasts until they are ½ inch thick.
Place half the butter mixture on each breast and roll into a log.
Wrap each breast in plastic wrap and place in the freezer for 30 minutes.
After 30 minutes remove the plastic wrap and dredge each breast in flour.
Dip each roll in the egg mixture and then in the bread crumbs.
Heat enough oil to fry the pheasant to 350 degrees.
Fry the Kiev’s for 5-6 minutes.