Mix herbs, softened butter, crushed garlic paste, mustard, and pepper in a bowl.
Shape the butter into four torpedoes using greaseproof paper and chill for 30 minutes.
Bone the chicken breasts and make a vertical cut down the length without cutting through.
Bash chicken breasts and smaller fillets between cling film with a rolling pin.
Season chicken, place butter in the center, cover with smaller fillets, and seal tightly.
Prepare three dishes with flour, beaten eggs, and breadcrumbs mixed with parmesan.
Coat chicken in flour, then egg, then breadcrumbs, and chill twice for 30 minutes.
Heat oil to 180°C and fry chicken for 8 to 10 minutes until golden.
Drain on kitchen paper and serve immediately with herbed rice.