- 6 skinless chicken breasts
- 1 cup (250ml) flour
- 3/4 cup (190ml) breadcrumbs
- 1/2 cup (125 mL) unsalted butter, softened
- 1/4 cup (65 mL) grated Parmesan cheese
- 1/4 cup (65ml) fresh parsley
- 3 eggs, beaten
- 2 minced garlic cloves
- The juice of a lemon Vegetable oil
- Salt and pepper to taste
Preheat oven 350°F (175°C). In a bowl, beat the butter, parsley, garlic and lemon juice together. Seasoning with salt also pepper. Roll the butter like a log, wrap and put in the fridge. Wrap chicken in Saran Wrap and press down until about 1/4 inch thick. Place a cube of butter in the center of your flattened chicken breast and fold down the sides of the chicken to close it.
Heat 2-3 inches of vegetable oil in a large pot. Put the flour in one bowl, the eggs in another and the breadcrumbs and parmesan in a third. Dip your chicken in the flour, then in the eggs and finally in the breadcrumbs. Fry in oil until golden brown. Transfer to paper towels to drain. Repeat with each breast. Transfer to a baking sheet and bake for 15 to 18 minutes. Serve with vegetables and mashed potatoes !