1 1/2 Butter -- cut in half
: lengthwi
6 Chicken breasts -- cut in
: halv
: Salt and pepper
2 TB Cold water
3 Eggs -- beaten
: Bread crumbs
Cut butter in 12 pieces; chill till very firm. Skin
and bone chicken breasts. Pound each piece of chicken
on wet board into a 1/4" cutlet. Sprinkle each lightly
with salt and pepper. Put piece of butter into center
of each cutlet; fold cutlet snugly over butter on both
sides. Roll meat around butter and fasten securely
with toothpicks. Stir water into eggs; roll cutlets in
crumbs, then in egg mixture. Roll in crumbs again.
Place on waxed paper. Chill for 1 hour. Fry in deep
fat for 3 to 5 minutes. Makes 6 servings.
