4 med. chicken breasts, skin and bone carefully removed
Salt
1 tbsp. chopped green onion
1 tbsp. parsley
2 eggs, beaten
3 tbsp. flour
1/4 lb. stick butter, cut into 4 sticks
1 1/2 c. dry bread crumbs

Place each piece of chicken between two pieces of plastic wrap. Working from center, pound with wood mallet to form cutlets 1/4 inch thick. Peel off wrap. Sprinkle with salt.

Measure 1 tablespoon each chopped green onion and parsley. Sprinkle mixture on each chicken cutlet. Put one of the sticks of butter on each cutlet. Roll chicken cutlet as for jelly roll, tucking in sides. Press to seal well. Dust each roll with flour and dip in beaten egg, then roll in fine dry bread crumbs. Chill thoroughly at least 1 hour. Fry chicken rolls in deep, hot fat (340 degree) about 5 minutes or until golden brown. Serve with mushroom sauce and pass lemon wedges.

MUSHROOM SAUCE:

3 tbsp. butter
1 tbsp. flour
1 c. light cream
1/2 lb. fresh mushrooms, sliced
1 tsp. soy sauce, more if you want
Salt, pepper to taste

Melt butter. Add mushrooms; sprinkle with flour; toss. Cook over medium heat, stirring occasionally, until tender. Add soy sauce; slowly stir in cream. Cook and stir until bubbles and thicken slightly. I double the ingredients.