Ingredients Jump to Instructions ↓

  1. 1 1/2 Butter -- cut in half

  2. : lengthwi 6 Chicken breasts -- cut in

  3. : halv : Salt and pepper 2 TB Cold water

  4. 3 Eggs -- beaten

  5. 12 pieces; chill till very firm. Skin and bone chicken breasts. Pound each piece of chicken on wet board into a

  6. 1/4" cutlet. Sprinkle each lightly with salt and pepper. Put piece of butter into center of each cutlet; fold cutlet snugly over butter on both sides. Roll meat around butter and fasten securely with toothpicks. Stir water into eggs; roll cutlets in crumbs, then in egg mixture. Roll in crumbs again. Place on waxed paper. Chill for 1 hour. Fry in deep fat for 3 to 5 minutes. Makes

  7. 6 servings. Recipe By : --


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