Ingredients
- 8 tablespoons (1 stick) unsalted butter, 70 degrees
- 1 teaspoon dried parsley
- 1 teaspoon dried tarragon
- 1 teaspoon kosher salt, plus extra for seasoning chicken
- 1/4 teaspoon freshly ground pepper, plus extra for seasoning chicken
- 4 boneless, skinless chicken white meat halves
- 2 large whole eggs, beaten with 1 teaspoon water
- 2 cups Japanese bread crumbs (panko), plus 1/4 cup for filling
- Vegetable oil, for frying
Directions
Combine butter, parsley, tarragon. 1 teaspoon salt, and 1/4 teaspoon pepper within the bowl of the stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log devote freezer.
Place chicken breasts. 1 at any given time, between 2 bits of plastic wrap. Squirt chicken gently with water and squirt the top plastic wrap too. Pound to no under 1/8-inch thickness. Season each bit of chicken with pepper and salt.
Lay 1 chicken white meat on the new bit of plastic wrap and put 1/4 from the compound butter and 1 tablespoon bread crumbs in the heart of each breast. While using plastic wrap to help, fold in ends of breast and roll breast right into a log, completely attaching the butter roll very tightly. Repeat with every breast. Place chicken in refrigerator for just two hrs, or as much as overnight.
Place egg and water mixture in 1 cake pan and a pair of cups bread crumbs inside a different cake pan.
Heat 1/2-inch of vegetable oil inside a 12-inch saute pan over medium-high temperature until oil reaches 375 levels F.
Dip each breast within the egg mixture after which roll within the bread crumbs. Lightly place each breast in oil, sealed-side lower, and prepare until golden brown, roughly four to five minutes on every side, before the internal temperature reaches 165 levels F. Remove to some cooling rack occur sheet pan and permit to empty for five to ten minutes before serving.
Recipe thanks to Alton Brown, 2004
