To diversify the daily menu, it is not at all necessary to use expensive and overseas products. It is enough to experiment with the simplest ingredients themselves. I just want to share one idea!
Combine softened butter with juice and zest of 1 lemon, then add salt, pepper, and spices to taste.
Using foil, shape the butter into a rectangular log and freeze for 30 minutes.
Wash and pat the chicken breasts dry, then pound each with a meat mallet to even thickness.
Cut the frozen lemon butter into 4 equal pieces.
Place one piece of butter on each chicken breast.
Use toothpicks to secure the butter to each chicken breast.
Beat 1 egg in a small bowl, then dip each chicken breast into the beaten egg.
Coat each egg-dipped chicken breast with breadcrumbs, pressing gently so they adhere.
Refrigerate the breaded chicken for 30 minutes.
Heat vegetable oil in a large pan over medium-high heat until shimmering, then carefully add the chicken breasts.
Fry for approximately 6–8 minutes per side until golden brown and the internal temperature reaches 74°C (165°F). Transfer to paper towels to drain, remove toothpicks, and serve.
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