Preparation
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1.
Combine the butter with chives, parsley, Vegeta universal and pepper, and mix until blended.
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2.
Shape into an oblong sausage shape, about 3 cm in diameter, wrap with cling film and put in the fridge to firm.
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3.
Using a sharp knife, cut into each chicken fillet to create a large thin steak, and pound a little with a mallet.
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4.
Season the chicken with a little salt and the juice of half a lemon.
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5.
Remove the firmed butter from the fridge and cut it into slices.
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6.
Place a slice of butter on each chicken fillet and fold (easier if you use cling film).
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7.
Dust each fillet with flour, dip into beaten egg seasoned with salt, and coat with breadcrumbs.
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8.
Fry the chicken fillets on all sides in oil on medium heat.
Serving
Serve the fillets warm with a boiled vegetable or a side dish of your choice.
Advice
After folding the chicken steaks, leave them in a fridge for a little while and they will not open as you fry the steaks.
