Rinse the chicken breast with water and pat dry.

Season the chicken breast with cooking wine, a pinch of salt, and pepper. Let it marinate for 30 minutes.

Prepare separate plates with flour, beaten eggs, and breadcrumbs.

Cut the butter into thick pieces, approximately 3cm wide.

Flatten the marinated chicken breast by slicing it partially and spreading it open.

Tenderize the chicken using a meat mallet or knife to make it softer.

Place a piece of butter, 1 tbsp garlic, parsley, and a pinch of pepper on one side of the chicken.

Roll the chicken tightly like a sushi roll, ensuring the filling is secure inside.

Coat the rolled chicken in flour, then dip it in beaten eggs, and finally cover it with breadcrumbs.

Heat cooking oil in a frying pan over medium heat. Test the oil temperature by sprinkling breadcrumbs; they should sizzle immediately.

Fry the chicken rolls, cooking each side until golden brown. Flip carefully once one side is 90-95% cooked.