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Wash & dry breasts, remove skin, place
smooth side on cutting board, & pound to flatten
to about 1/4 inch thickness. Combine the 1/2-lb of butter with yolk of egg & divide into four equal parts. Roll into sausage shapes approximately 3 1/2 inches in length. Cover each
with wax-paper and chill until they very are
hard. Wrap the breasts around each piece of
butter, creating four packets. Dip in flour, shake off excess flour & pat flat in your hand, dip in beaten eggs & roll
in breadcrumbs. Refrigerate for a 2-4 hours. Fry
in a 1/2-lb of butter until golden brown.
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