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
A Message from our Provider:
“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”
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