8 chicken breast halves (6 oz. each)
12 tbsp. chilled butter
2 eggs
Flour
2 c. fine dry bread crumbs
Oil for deep fat frying

Optional Seasoning for Butter:
1 tsp. lemon juice
1 tsp. tarragon or chives
2 tsp. parsley
2 tsp. salt
Black pepper

Combine butter and seasonings. Smash all together. Shape into cylinders 1/2 inch thick and 3 inches long or desired shape. Chill until firm. Debone chicken breasts. The breasts are now called cutlets. Lay wax paper under and over each cutlet. Pound with a flat mallet until approximately 1/8 inch thick. If holes appear then pull some meat over the hole and pound until sealed.

Beat eggs in a bowl long enough to combine them. Spread the flour and bread crumbs on wax paper separately. Wrap cutlets around the chilled butter. Hold together with toothpicks. Dip in flour; shake off excess. Dip in egg and roll in bread crumbs until thoroughly covered. Chill 1 hour or more. Deep fry for 7-10 minutes. Place on paper towels in pan. Put in oven for 10 minutes (no longer) at 200 degrees.