Preheat your oven to 180 C.

In a medium bowl or mixer, beat together butter, parsley, garlic, and lemon juice, and season generously with salt and pepper. Roll butter into a log, then wrap tightly in plastic wrap and refrigerate until chilled.

Place chicken breasts between two sheets of plastic wrap or parchment paper and pound them until they’re 1/4-inch thick. Using the chilled butter, place a cube of butter in the center of each flattened chicken breast, then fold in the sides so there’s no open space where butter could escape. (Optional: use a toothpick or three to seal.)

Heat 2-3 inches vegetable oil in a large pot or Dutch oven over medium high heat until water sizzles when water droplets are sprinkled on it.

While the oil is heating, set up an assembly line by your stove with flour in one shallow bowl, beaten eggs in a second, and panko and Parmesan mixed together in a third shallow bowl.

Dredge each chicken pocket in flour, shake off excess, then dip completely in egg wash. Shake off excess and press chicken firmly (on all sides) in panko cheese mixture. Transfer coated chicken carefully to hot oil and cook on all sides until coating is golden brown. Then remove to a paper towel lined plate to drain. Repeat with remaining chicken breasts, then transfer them all to a baking dish.

Place the baking dish in your oven and bake for 15-18 minutes or until the chicken is cooked through. Serve with mashed potatoes and vegetable of your choice.