6 servings

You will need
5 oz. butter
6 chicken breasts, boned (each 4 oz.)
6 chicken fillets
6 chicken legs without meat, boiled
¾ cup flour
2 egg, mixed with little milk
little bread crumbs
6 white bread slices, crusts trimmed
vegetable oil for frying
salt
pepper

Garnish:
8 tablespoons canned green peas
2 medium carrots, sliced and glazed*
6 small tomatoes
6 lemon slices
pickled cucumber
little watercress

*Carrots steamed in butter and glazed with a little sugar. (See Recipe 8.)

Divide the butter into 4, and shape each into a thick stick. Let cool and harden.

Remove the ligaments from the chicken breasts and pound flat with the back of a knife. Season with salt and pepper. Also salt and pepper the chicken filets. Wrap the butter stick in the fillet, and then in the flattened breast. Shape each with chicken legs inserted.

Dredge with flour, beaten egg and bread crumbs. Repeat twice.

Deep-fry the bread slices in hot oil 300°F. until crisp. Then brown chicken cutlet.

Place chicken on fried bread slices and garnish with boiled green peas, glazed carrots, tomatoes, lemon slices, pickled cucumber and watercress.

Before eating, remove the bread slices from the chicken. Cut the chicken to spurt the melted butter, which is used as sauce.

©️Shufunotomo Co., Ltd., Japan 1973