1-First: make the lemon-herb garlic butter by mashing 6 tablespoons of softened unsalted butter with 1 large minced garlic clove, 1 tablespoon lemon juice, 2 tablespoons chopped fresh parsley, 1/2 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper until well combined. This mixture adds the heart of the dish’s flavor. Slice each of the 3 large chicken breasts (12 oz each) in half lengthwise to create a total of 6 cutlets, then carefully cut a pocket in each without going through.

2-Stuffing and Breading the Chicken: Stuff each pocket with about 1 tablespoon of the flavored butter, seal the edges, and season with 1/2 teaspoon salt and pepper. Set up a breading station with 1/2 cup all-purpose flour, 2 beaten eggs, and 2 cups panko bread crumbs. Dredge each piece in flour, dip in eggs, and coat with crumbs for that crispy layer.

3-Heat oil in a skillet to 350-375°F and fry the chicken in batches for 4 minutes per side until golden. Check for doneness at 165°F. Serve with a sprinkle of salt, fresh parsley, and lemon wedges. Adaptations for dietary needs include using plant-based alternatives, as mentioned in other sections.