Make Butter:

• Allow butter to soften at room temperature.  
• Mince garlic and then press into a paste.  Use a garlic press or microplane or use the back of your knife and carefully smash down garlic with a little salt.
• When butter is soft: add all butter ingredients to a bowl and mix (by hand or food processor) to incorporate.
• Lay out a piece of parchment paper and form a log with the mixed butter.  You can also just use the butter as is and not form the log or refrigerate and slice into tabs.
• Tightly roll and twist to seal.  There may be some excess lemon juice that won’t incorporate.  Don’t worry about it, but put the butter log on a plate so it doesn’t leak on your refrigerator. 
• Refrigerate for 1-2 hours or place in freezer for 20 minutes if in a hurry.
• Slice thinly once it's cold enough to hold it's form.  One slice of butter for each piece of chicken.

For The Chicken:

• Dry the chicken with paper towels.
• Salt and pepper the chicken.  You will need to fry in two batches if the pan is not big enough to hold all the chicken.
• Bring a large pan to medium high heat and add enough oil to lightly cover the bottom of the pan.  Pan fry the cutlets ~3-4 minutes per side or until juices run clear and internal temperature reaches 165F.  
• Turn off heat and add a tab or two of butter to the cutlets until melted.
• Swirl chicken around in pan to soak up any remaining butter and plate and serve.
• Add salt to taste.