large chicken breast fillets Salt & pepper 2 eggs or as needed-beaten 60ml milk or as needed Breadcrumbs Oil for deep-frying Butter Filling: 180g butter-softened Salt & pepper 2 tablespoon chopped parsley ¼ teaspoon lemon rind 1 tablespoon chopped chives Pinch of tarragon
Combine butter with seasonings & herbs. Divide mixture into desired sized rolls. Chill until quite firm. Pound fillets with a mallet until thin. Place 1 chilled roll in centre of fillet. Roll up tightly. Coat chicken rolls in seasoned flour (salt + pepper). Dip in combined eggs & milk, roll in crumbs. Repeat the egg & breadcrumb procedure to cover firmly. Chill for 1 hour. Fry in deep oil +/- 5 minutes.