6 boneless, skinless chicken breasts
1 cup all-purpose flour
3/4 cup panko or seasoned breadcrumbs
1/2 cup (1 stick) unsalted butter, softened
1/4 cup parmesan cheese, grated
1/4 cup fresh parsley, minced
3 eggs, beaten
2 cloves garlic, minced
1 lemon, juiced
Vegetable oil, as needed, for frying
Kosher salt and freshly ground pepper, to taste
Preheat oven to 350º F.
In a medium bowl or mixer, beat together butter, parsley, garlic and lemon juice, and season generously with salt and pepper.
Roll butter into a log, then wrap tightly in plastic wrap and refrigerate until chilled.
Place chicken breasts between two sheets of plastic wrap or parchment paper and pound them until they’re 1/4-inch thick.
Place a cube of butter in the center of each flattened chicken breast, then fold in the sides so there’s no open space where butter could escape. (Optional: use a toothpick to seal.)
Heat 2-3 inches vegetable oil in a large pot or Dutch oven over medium-high heat until water sizzles when water droplets are sprinkled on it.
Set up and assembly line by your workstation with flour in one bowl, beaten eggs in a second, and panko and parmesan in a third.
Dredge each chicken pocket in flour, shake off excess, then dip completely in egg wash.
Shake off excess and press chicken firmly (on all sides) in panko cheese mixture.
Transfer coated chicken carefully to hot oil and cook on all sides until coating is golden brown.
Then remove to a paper towel-lined plate to drain. Repeat with remaining chicken breasts, then transfer them all to a baking dish.
Place in oven and bake for 15-18 minutes, or until chicken is cooked through.
Remove from oven and serve hot with mashed potatoes and vegetables.