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. Recipe By : :