Prep time: 20 minutes

Cook time: 50-65 minutes

Materials:

• 2 chicken breasts cut into 1 cm thick cutlets
• 3-4 tbsp. unsalted butter softened at room temperature
• 1 cup fresh dill diced
• Salt and pepper to taste
• 2 eggs
• 1/4 cup flour
• 1 1/2 cups bread crumbs or panko

Process:

1. Preheat the oven to 385 degrees F and grease a square casserole dish with some unsalted butter.
2. Using a meat mallet pound the cutlet to make it easier to work with.
3. Salt and pepper both sides of the cutlet.
4. Spread a thin layer of butter on the inside of the chicken and top with a sprinkling of dill.
5. Roll the chicken leaving the butter on the inside of the roll. Place on a clean plate rolled side down.
6. In a clean dish add in the eggs. Season with salt and pepper and mix well.
7. In another clean dish add in the flour and breadcrumbs (or panko). Season with salt and pepper and mix.
8. Dip the chicken in the egg and then into the breadcrumbs.
9. In a medium sized skillet add in enough oil to cover about 1/2 cm of the bottom.
10. Keeping the heat on medium let the oil heat up.
11. Place the chicken in the pan rolled side down first. Cook 3-4 minutes and then flip. Cook for an additional 3-4 minutes and then place in the casserole dish.
12. Cover with aluminum foil and cook for 45-55 minutes or until fully cooked through.
13. Let sit for a few minutes and then ENJOY!