- 1 stick butter, softened
- 1 tablespoon Dijon mustard
- 1 small clove garlic, grated or pasted
- 2 tablespoons grated shallot
- 1 tablespoon lemon juice
- Salt and pepper
- 2 sprigs fresh tarragon, leaves stripped
- A small handful flat-leaf parsley, coarsely chopped
- A handful of chives, coarsely chopped
- 4 small boneless, skinless chicken breasts, 6 ounces each
- 4 slices thick deli-sliced mild ham, about 1/4 pound
- 4 slices Comte or Gruyere cheese
- 2 large eggs
- 1/2 cup fine breadcrumbs
- 1/2 cup Panko or homemade breadcrumbs
- 1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
- Olive oil or vegetable oil, for shallow frying
- 4 wedges of lemon
In food processor, combine butter, mustard, garlic, shallot, lemon juice, salt, pepper and herbs, and pulse into a smooth compound. Transfer to a baggie, roll into a log and chill a bit.
Preheat oven to 275F.
Butterfly chicken breasts across but do not cut all the way through. Open each piece like a book and cover with parchment; pound very thin. Season each cutlet with salt and pepper. Arrange a slice of ham and cheese on each breast, top with a slice of herb butter and flap chicken over to form a stuffed cutlet.
Coat cutlets in flour, egg and breadcrumbs mixed with grated cheese.
Heat an even layer of olive or vegetable oil, about 1/8 inch, over medium to medium-high heat. Add chicken and cook 4 minutes or so on each side to deeply golden.
Keep chicken warm in oven on wire rack over baking sheet.
Serve with egg noodles or mashed potatoes dressed with half of the remaining herb butter. Add peas to egg noodles or mix into mashed potatoes. If serving with mashed potatoes, mash with milk or stock to desired consistency.