Use a sharp knife to cut a slit into the chicken breasts that is 2 inches deep and about 3 inches long to create a pocket. Be sure to not cut through the breast. A thinner chicken breast will cook more evenly and quicker. If you have really thick chicken breast, you can horizontally cut them to be 1 inch thick.

Stuff 1 ½ tablespoon of the lemon compound butter into the pocket. Close and press around the edges.

In a shallow dish, beat the eggs lightly. In another dish, combine the panko, flour, salt and pepper.

Place a large skillet onto medium heat and add in about 2 inches of oil into the pan. The exact amount of oil you add into the pan will be determined on the size of the pan.

Working in batches, carefully take the chicken breast and dip it into the egg and then into the panko mixture. Make sure the pocket stays sealed so the butter doesn't leak out.

Once the oil is nice and hot (between 300 and 350 degrees Fahrenheit), cook the breaded chicken breast for about 4-5 minutes per side. Try to flip only once, If you are using a thicker chicken breast, you will want to pan fry until both sides are a deep golden color and then finish the cooking of the chicken in a oven safe dish in the oven at 375 degrees for an additional 10-15 minutes until the internal temperature reaches 165 degrees.

Remove from oil, rest on a paper towel to drain off excess grease and serve warm with a fresh squeeze of lemon and garnish of parsley. May drizzle with remaining lemon compound butter.