Cut the parsley and the dill, press the garlic clove, and mix it with the butter.
Place the butter in the fridge for one hour.
Make a deep cut on the long side on each of the chicken fillets.
Place the eggs, bread crumbles and the flour in three different bowls.
Roll the chicken first in the flour, then the egg and finally the bread crumbles.
Heat up the rapeseed oil in a frying pan and fry the chicken until the surface is golden brown.