Breaded chicken cutlet stuffed with herb butter, fried until golden and finished until cooked through.
250 gChicken breasts
1 eggChicken eggs
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60 gButter
1 gGarlic
Optional
5 gParsley
0.5 cupFlour
0.5 cupBreadcrumbs
0.25 cupVegetable oil
Mix butter with chopped parsley and garlic if using, then shape into a small log and chill until firm.
Butterfly the chicken breast and pound to an even thickness, then place the chilled butter in the center and roll tightly to seal.
Coat the chicken roll in flour, then dip in beaten egg, then coat thoroughly in bread crumbs.
Chill the breaded chicken briefly to help it hold together, then heat oil in a pan over medium heat.
Fry the chicken until golden on all sides, then reduce heat and cook until the center is hot and the chicken is cooked through.
Rest for a few minutes before cutting so the butter stays inside as much as possible.