| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | 1 | Servings | ||
INGREDIENTS
| 4 | Whole skinless, boneless chicken breasts | |
| 2 | Patties butter (divide into 8 pieces) | |
| 1 | c | Bread crumbs |
| 2 | Eggs plus | |
| 2 | tb | Water (beaten) |
| 1/2 | c | Flour |
INSTRUCTIONS
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 1/4 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@PROLOG.NET> Date: Wed, 4 Sep 1996 08:14:24 -0400
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