Prepare Garlic Butter: In a mixing bowl, mash room-temperature unsalted butter with minced garlic, fresh lemon juice, chopped parsley, salt, and black pepper until combined. Set aside.

Prepare Chicken: Cut large chicken breasts in half horizontally to create a pocket. Stuff with garlic butter and seal edges. Season with salt and pepper.

Set Up Breading Station: Place flour, beaten eggs, and panko breadcrumbs on separate plates for easy breading.

Bread the Chicken: Dredge stuffed chicken in flour, dip in eggs, then coat with panko breadcrumbs. Let sit on a plate.

Fry Chicken: Heat olive oil in a skillet over medium-high heat. Fry chicken for about 4 minutes on each side until golden brown and crispy.

Serve: Drain on paper towels and serve hot, garnished with parsley and lemon wedges.