-
1
For the Herb Butter: Mix butter, shallot, herbs, lemon juice, salt, and pepper in medium bowl with rubber spatula until thoroughly combined.
-
2
Form into 3-inch square on plastic wrap; wrap tightly and refrigerate until firm, about 1 hour.
-
3
For the Chicken: Adjust oven rack to lower-middle position; heat oven to 300 degrees.
-
4
Add half of bread cubes to food processor and pulse until cubes are coarsely ground, about sixteen 1-second pulses.
-
5
Transfer crumbs to large bowl and repeat with remaining bread cubes (you should have about 3 1/2 cups crumbs).
-
6
Add 1/8 teaspoon salt and 1/8 teaspoon pepper to bread crumbs.
-
7
Add oil and toss until crumbs are evenly coated.
-
8
Spread crumbs on rimmed baking sheet and bake until golden brown and dry, about 25 minutes, stirring twice during baking time.
-
9
Let cool to room temperature (you should have about 2 1/2 cups bread crumbs).
-
10
Prepare cutlets, following illustrations 1 and 2 below.
-
11
Unwrap butter and cut into 4 rectangular pieces.
-
12
Place chicken breast cut side up on work surface; season both sides with salt and pepper.
-
13
Following illustration 3, place 1 piece of butter in center of bottom half of breast.
-
14
Roll bottom edge of chicken over butter, then fold in sides and continue rolling to form neat, tight package, pressing on seam to seal.
-
15
Repeat with remaining butter and chicken.
-
16
Refrigerate chicken, uncovered, to allow edges to seal, about 1 hour.
-
17
Adjust oven rack to middle position and heat oven to 350 degrees.
-
18
Place flour, eggs, and bread crumbs in separate pie plates or shallow dishes.
-
19
Season flour with 1/4 teaspoon salt and 1/8 teaspoon pepper; season bread crumbs with 1/2 teaspoon salt and 1/4 teaspoon pepper.
-
20
Add mustard to eggs and whisk to combine.
-
21
Dredge 1 chicken breast in flour, shaking off excess, then coat with egg mixture, allowing excess to drip off (illustrations 4 and 5).
-
22
Coat all sides of chicken breast with bread crumbs, pressing gently so that crumbs adhere (illustration 6).
-
23
Place on wire rack set over rimmed baking sheet.
-
24
Repeat flouring and breading of remaining chicken breasts.
-
25
Bake until instant-read thermometer inserted into center of chicken (from top) registers 160 degrees, 40 to 45 minutes.
-
26
Let rest 5 minutes on wire rack before serving.
