Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 | Whole skinless, boneless chicken breasts |
| 2 | Patties butter (divide into 8 pieces) |
| 1 cup | Bread crumbs |
| 2 | Eggs plus |
| 2 tablespoons | Water (beaten) |
| ½ cup | Flour |
Mix: 2 tbsp. chopped green onion Cut breasts in half lengthwise. Place each piece of chicken between plastic wrap. Working from the center, pound with mallet to form cutlets ¼ inch thick. Sprinkle with salt. Sprinkle 1 tablespoon of onion-parsley mix on each cutlet. Place a piece of butter near the end of cutlet - roll just as a jelly roll, tucking in sides of chicken. Press to seal well or seal with toothpick. Roll in flour, dip in egg, roll in bread crumbs. Chill at least 1 hour. Fry in deep hot oil (340 degrees) for 5 minutes or until golden brown.
Posted to EAT-L Digest 03 Sep 96 From: Joe Ames <ames@...>
Date: Wed, 4 Sep 1996 08:14:24 -0400