Ingredients (4 servings):
4 breast fillets (200 g. each),
200 g. good quality butter,
4-5 parsley stems,
1 lemon zest,
1 teaspoon lemon juice,
Salt,
Pepper,
Butter or vegetable oil, for frying.
Coating 1.5 cups of breadcrumbs,
2-4 tablespoons of flour,
2 eggs,
50 ml milk.
Preparation: Chop the parsley finely. Mix the softened butter with salt, zest, parsley and lemon juice. Divide butter mix into 4 parts, roll like a sausage in plastick wrap andput in the freezer. Examine fillets carefully, if they havetendons, remove them, this way cutlets will remain in shape while frying. Place the fillets between two sheets of plastic wrapand carefully flatten, so that it'snot torn. Sprinkle the meat with salt and pepper. Place butter mix at theedge and roll likecrepes, You should get all the cutlets firmlyclosed to avoid any leaking.Place cutlets in the refrigerator for 30 minutes In a bowl beat theegg with milk. In a seperate bawl putflour, and in third bowl put bread crumbs. Coat cutlets in flour, then in eg mix and finally in bread crumbs. Then place cutlets in fridge once more for 15-20 minutes, so that breadcrumbs are well attached to them. Preheat oven at 170 degrees. Heat oil (6-7 cm high) in a deep pan. Place cutlets in hot oil and fry until golden on every side.Then place them on oven pan and bake in oven at 170 degrees for 10 minutes.Serve immediately.
