How to make it
7 steps. Take it one step at a time.
Combine the softened butter, minced garlic, parsley, dill, and lemon juice
In a small bowl, combine the softened butter, minced garlic, parsley, dill, and lemon juice. Mix until well blended. Shape into 4 small logs, wrap in plastic, and place in the freezer for 20-30 minutes until solid.
30 minPlace each chicken breast between two sheets of plastic wrap
Place each chicken breast between two sheets of plastic wrap. Using a meat mallet, gently pound the chicken until it is about 1/4 inch thick, being careful not to tear the meat.
Season both sides of the flattened chicken
Season both sides of the flattened chicken with salt and pepper. Place one frozen butter log in the center of each breast. Fold the sides in and roll the chicken tightly, ensuring the butter is completely enclosed.
Prepare three bowls
Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each chicken roll in flour, then dip into the egg, then coat with breadcrumbs. For a stronger seal, dip back into the egg and then into the breadcrumbs again (double breading).
Chill the breaded cutlets
Chill the breaded cutlets in the refrigerator for at least 30 minutes to set the breading and firm up the butter.
30 minPreheat your oven
Preheat your oven to 350°F (177°C). Heat vegetable oil in a deep pan or skillet to 350°F (177°C). Fry the cutlets for 3-5 minutes until golden brown on all sides.
5 minTransfer the fried cutlets
Transfer the fried cutlets to a baking sheet and finish in the oven for 10-12 minutes to ensure the chicken is cooked through.
12 min
A little kitchen wisdom
Ensure the butter is completely frozen before rolling it into the chicken to prevent it from leaking out during frying. Double breading is essential for a leak-proof seal.
