Mix butter, finely cut garlic, parsley and salt. An electric mixer with a sturdy whisk attachment comes handy here.
Place the butter onto a parchment paper and spread it along its edge.
Roll it up into 1" / 2.5cm log. It's an optional step to make portioning easier but we can use any container to keep it. Put the compound butter log into the fridge to set.
Hold the chicken breast firmly on a cutting board and make a deep incision along the side where it is the thickest.
Try not to cut it all the way through. We need to make a pocket for the butter. The size of the pocket will also depend on the size of the chicken breast itself. Once the breast is cut open, we can pound both side a bit to make it bigger if necessary.
Take the butter out of the fridge and if it was made into a log, slice it up into equal frac14;" / 0.5cm discs.
Put as many discs into each chicken breasts as possible.
Close up the chicken breasts.
Set up the breading station by spreading out flour and breadcrumbs on a large flat plate and beat eggs and mix salt and black pepper with it in a bowl. Start by flouring one chicken breast on all sides. Dip the floured chicken breast into the beaten eggs and finally roll it in the breadcrumbs.
When one is finished, carry on with the rest of them one by one. If unsure of how secure the breasts will held up during frying, dip the cut part of the breast into the eggs then into breadcrumbs again. Try not to place them onto each other as they can tear the breading off from each other.
Mix the leftover flour, breadcrumbs and eggs with some water and spices, such as salt and paprika.
Heat ⅞" / 2cm oil in a skillet to medium high and place as many breasts in without overlapping.
Fry until the bottom turns golden brown, for about 3 minutes. Flip until the other side gets golden brown too, for about another 4 minutes.
Don't forget about the leftover breading. Spoon it into the hot oil and fry until golden brown on both sides, for about 3 minutes. Dip the spoon into water before each dollop for easy handling.
Place the fried chicken breasts into a preheated 360°F / 180°C oven until cooked through, for about 10 minutes.