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  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 1 teaspoon dried parsley
  • 1 teaspoon dried tarragon
  • 1 teaspoon kosher salt, plus extra for seasoning chicken
  • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
  • 4 boneless, skinless chicken breast halves
  • 2 large whole eggs, beaten with 1 teaspoon water
  • 2 cups Japanese bread crumbs (panko), plus 1/4 cup for filling
  • Vegetable oil, for frying

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