Remove skin from breasts and cut chicken away from bone. Be careful not
to tear the meat. Each half should be in 1 piece. Place a long strip of plastic
wrap on a flat surface. Lay the chicken breasts on this with the side you cut
from the bone down. Leave 3 to 4 inches between each breast. Place another strip
of plastic wrap over them. Pat down to seal. With the flat side of wooden mallet,
pound the cutlets until not quite 1/4 inch thick. Peel off the top piece of
plastic wrap and throw away. Turn chicken over and sprinkle with salt, pepper,
onion and parsley.
Cut the stick of butter into 8 sticks. Place a stick of butter at the end
of a cutlet and roll like a jellyroll, tucking in the sides. Press the ends
to seal well. Dust with flour, roll in beaten egg, then roll in bread crumbs.
Chill for 3 to 4 hours.
Fry chicken rolls in deep hot fat until brown, 3 to 5 minutes. Put into
a flat casserole. Twenty minutes before serving, place in a medium hot oven
(about 325 degrees F). Decorate with lemon wedges and fresh parsley.
Serve with Mushroom Sauce.
Mushroom Sauce: Melt butter in 2-quart saucepan. Add mushrooms, sprinkle
with flour, then toss. Cook over medium heat, stirring occasionally, for 10
Add soy sauce and wine. Slowly add cream, stirring constantly. Turn off
Twenty minutes before serving, turn heat to low and stir until sauce bubbles
Salt and pepper to taste and serve in separate bowl.