4 whole chicken breasts with first joint of the wings attached, halved, boned, and skinned
Herb butter, recipe follows
Flour, for dredging
2 large eggs, beaten with 2 teaspoons water
1 cup homemade bread crumbs
1/4 cup vegetable oil
1 stick unsalted butter, softened
1 tablespoons minced fresh chives
1 tablespoons minced fresh parsley leaves
2 teaspoons minced fresh tarragon leaves
1 teaspoon Dijon-style mustard
Salt and pepper, to taste