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Ingredients
Scale
- 6 tablespoons unsalted butter, softened
- 1 large garlic clove, minced
- 2 tablespoons chopped fresh parsley, plus more to garnish
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 large boneless skinless chicken breasts
- 2 eggs, beaten
- ½ cup all-purpose flour
- 2 cups panko bread crumbs
- 2–3 cups vegetable or canola oil for frying
Instructions
- In a medium bowl, mix together the softened butter, minced garlic, parsley, salt, and pepper until smooth. Set aside.
- Cut each chicken breast in half lengthwise and create a pocket in each piece. Stuff each pocket with 1 tablespoon of the garlic butter mixture, then seal it.
- Prepare three bowls for breading: one with flour, one with beaten eggs, and one with panko crumbs.
- Coat each piece of chicken in flour, dip it in the egg, and then cover with panko crumbs. Place the breaded chicken on a platter.
- Heat about ½ inch of oil in a large skillet over medium heat. Once hot, cook the chicken in batches for about 4 minutes per side or until golden brown and cooked through (165°F internal temperature).
- Garnish with fresh parsley before serving.
Notes
Ensure the oil is hot enough before frying for a crispy texture.
Watch for the hot butter that may ooze out when cutting into the chicken.
- Prep Time: 20 minutes
- Cook Time: 36 minutes
- Category: Main Dishes
- Method: Frying
- Cuisine: European
Nutrition
- Serving Size: 1 piece
- Calories: 400
- Sugar: 1g
- Sodium: 350mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 150mg