Combine the butter with chives, parsley, Vegeta chicken stock, pepper and mix until blended.
Shape into a sausage shape, about 3 cm in diameter, wrap with cling foil and leave in the fridge to set. When it has set cut into slices.
Using a sharp knife, cut into each chicken fillet to create a large thin steak and thin out using a mallet.
Season the chicken with a pinch of salt and juice of half a lemon.
Place a slice of butter on each chicken fillet and fold (this is easier to do if you use cling wrap).
Beat the eggs and season with salt.
Dust each fillet with flour, dip into the egg and coat with breadcrumbs.
Heat up the oil and on medium heat fry chicken fillets, turning so they cook evenly.
Serve the fillets warm with steamed vegetables or any side dish of your choice.
To avoid the chicken filets opening as they cook, after folding the steaks, leave in a fridge for a little while.