In a medium bowl, mash together all butter ingredients with a fork until lemon juice is incorporated into the butter.

Cut chicken breasts in half lengthwise and create a pocket in each without cutting through, then stuff each with 1 Tbsp of butter, seal the pocket, and season with salt and pepper.

Set up breading stations: place flour on the first plate, beaten eggs in the second bowl, and Panko crumbs in the third bowl.

Dredge chicken in flour, dip in eggs, then coat in bread crumbs.

Heat 1/4 inch of oil in a large skillet over medium heat.

Once hot, add chicken in a single layer and fry until golden brown (about 4 minutes per side) or until it reaches 165°F.

Season hot fried chicken with salt, garnish with parsley, squeeze lemon juice over the top, then serve.