4 chicken breasts, split, boned & skinned
1/4 lb. butter
1 tbsp. chopped green onion
1 tbsp. parsley, finely chopped
Flour & bread crumbs (as needed)

Cut 4 medium whole breasts in half lengthwise. Debone all 8 pieces. Place each piece of chicken between 2 pieces of saran wrap. Working from the center, pound with wooden mallet to form cutlets not quite 1/4 inch thick. Peel off saran, sprinkle meat with salt.

Measure 1 tablespoon each chopped green onions and parsley and sprinkle over cutlets. Cut a 1/4 pound stick of butter (chilled) into 8 parts. Place small pats of butter near end of cutlet. Roll as for jellyroll, tucking in sides of meat. Press to seal well. Hold together with toothpicks. Dust with flour, dip in beaten egg, roll in fine, dry bread crumbs. Chill thoroughly at least 1 hour.

Fry in deep fat about 5 minutes or until golden brown. Makes 8 small or 4 large servings. Be sure to remove toothpicks before serving.

The key to success is the tiny pat of butter rolled in each cutlet. Butter melts, spurts out at first forkful.