4 med. chicken breasts, skinned & boned
Salt
1/2 c. chopped green onions
Parsley
1 stick butter
Flour
2 eggs, beaten
1 c. fine dry bread crumbs
Fat for deep frying
Mushroom Sauce
Lemon wedges

Cut chicken breasts lengthwise in halves. Place each piece of chicken, boned side up, between 2 pieces of clear plastic wrap. Working out from center, pound with wooden mallet to form cutlets not quite 1/4" thick. Peel off the wrap. Sprinkle with salt. Sprinkle 1 tablespoon each of chopped green onions and parsley over each breast. Cut one stick of chilled butter in 8 pieces. Place a piece at end of each cutlet. Roll meat as for jelly roll, tucking in sides. Press ends to seal well. Dust each roll with flour and dip in egg. Roll in bread crumbs. Chill at least 1 hour. Fry chicken rolls in deep fat, 340 degrees, for about 5 minutes or until golden. Serve with mushroom Sauce and pass lemon wedges.

MUSHROOM SAUCE:

3 tbsp. butter
1/2 lb. fresh sliced mushrooms
1 tbsp. flour
1 tsp. soy sauce
3/4 c. sour cream

Melt butter; add mushrooms and sprinkle with flour. Cook over medium heat until tender, 8 to 10 minutes, stirring occasionally. Add soy sauce slowly. Add cream (possibly thinning with a little milk) and cook and stir until mixture thickens. Season to taste.