Preheat the oven to 400F
Butterfly the chicken breast with a sharp knife, making sure to not cut it fully through. Then use the meat pounder to tenderize it and make it thin on both sides.
Season both sides with salt and pepper. At this point, your chicken is ready for the butter.
Remove the butter from the freezer and cut it into 1/3” pieces. Place one or two butter pieces into the center of the chicken cutlet and wrap it up, like a burrito. Be sure to fold both sides in first, and then roll from front to the back (you can use stick or twine to secure the cutlets).
Place flour, beaten egg, and breadcrumbs into separate dishes for breading.
First, add the chicken to the flour; then to beaten egg mixture; and finally into the seasoned breadcrumbs (I like to use a combination of panko and Italian season breadcrumbs). Continue with the remaining cutlets.
Heat up your cooking oil in an oven-proof skillet. First fry the cutlets on each side in a skillet until golden brown, for 4-5 minutes, and then cover with foil and move the hot oven. Baked them for 20 minutes (covered), then remove the foil and bake for 5 more minutes.
Remove from the oven and let cool off slightly before serving.Sprinkle with some extra parsley on top and serve with your favorite side dishes or one above suggested.