8 boned chicken breasts
1 c. butter
1 c. all purpose flour
2 c. cold milk
4 beaten eggs
2 tsp. salt
2 c. bread crumbs
Fat for deep frying

Order breasts boned, leaving a short length of breast bone attached to give them body. Skin. Place each breast between two pieces of waxed paper and pound to 1/4 inch thickness. Cream butter into bars, allowing 1 1/2 tablespoons per breast. Roll each piece of chicken around a butter bar. Coat the pieces of chicken with flour. Dip into the cold milk. Drain. Next, dip into the beaten egg to which the salt has been added.

Dip into the crumbs and dip for a second time in the egg. Now back again in the crumbs. Chill overnight in the refrigerator.

Fry the chicken gently for 10 minutes in sufficient fat to cover, until golden brown.

Then place on a cookie sheet in a 400 degree oven for 20 minutes or until tender. Serve hot or cold. Serves 8.