Remove skin from breasts and cut chicken away
from bone. Be careful not to tear the meat. Each half should be in
1 piece. Place a long strip of plastic wrap on a flat surface. Lay
the chicken breasts on this with the side you cut from the bone down.
Leave 3 to 4 inches between each breast. Place another strip of plastic
wrap over them. Pat down to seal. With the flat side of wooden mallet,
pound the cutlets until not quite 1/4 inch thick. Peel off the top
piece of plastic wrap and throw away. Turn chicken over and sprinkle
with salt, pepper, onion and parsley.
Cut the stick of butter into 8 sticks. Place a stick of butter at
the end of a cutlet and roll like a jellyroll, tucking in the sides.
Press the ends to seal well. Dust with flour, roll in beaten egg,
then roll in bread crumbs. Chill for 3 to 4 hours.
Fry chicken rolls in deep hot fat until brown, 3 to 5 minutes. Put
into a flat casserole. Twenty minutes before serving, place in a medium
hot oven (about 325 degrees F). Decorate with lemon wedges and fresh
parsley.
Serve with Mushroom Sauce.
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