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Categories:Viewed: 26 - Published at: 9 years ago
Ingredients
- 8 boneless chicken breast halves
- salt
- 2 Tbsp. scallions, chopped
- 2 Tbsp. fresh parsley, chopped
- 1 stick cold butter (cut in half, then cut each half into 4 lengthwise sticks)
- 3 eggs, beaten
- fine dry bread crumbs
Method
- Place each piece of chicken between 2 pieces of plastic wrap. Working out from center, pound with wooden meat mallet to form cutlets about 1/4-inch thick.
- Peel off wrap and sprinkle each piece with salt.
- Sprinkle scallions and parsley over cutlets. Place 1 stick of butter at the edge of each cutlet.
- Roll meat around butter stick like for a jelly roll, tucking sides in as you go.
- Press end to seal well.
- Dust each roll in flour, dip in beaten eggs, then roll in fine dry bread crumbs.
- Chill thoroughly, at least one hour.
- Fry chicken rolls in deep, hot fat for about five minutes or until golden brown.
- Serve with mushroom sauce.
- Makes 4 to 6 servings.
