This classic consists of pounded boneless, skinless chicken breasts rolled around seasoned butter, then breaded and fried. The key to success is to seal the chicken packets tightly and to bread them well so the butter does not leak out during cooking. You may prepare the chicken a day ahead. For tips on pounding chicken into cutlets, see Mincing, Grinding, and Pounding.

Using the back of a wooden spoon or an electric mixer, beat together in a medium bowl:

Shape the butter into a 4 × 3-inch rectangle on a sheet of wax paper. Wrap in the paper and refrigerate for 2 hours. Have ready:

Trim any fat around the edges. One at a time place the breasts between sheets of wax paper and gently pound with a mallet or a rolling pin until ¼ inch thick. Season both sides with:

Cut the chilled butter crosswise into 4 (1 × 3-inch) fingers. Arrange the chicken smooth side down on a work surface. Place 1 finger of butter crosswise on each breast about one-third of the way up from the narrow end. Fold the narrow end over the butter, as shown, then roll up the butter in the breast, tucking in the sides to enclose completely.

Combine in a wide shallow bowl:

Whisk together in another bowl:

Spread on a plate:

Coat the chicken packets in the flour, being sure to cover the ends, roll the packets in the egg mixture, and then coat on all sides with the bread crumb mixture, patting with your fingers to make the crumbs adhere. Place the rolls seam side down on a rack set in a baking sheet, cover loosely with plastic wrap, and refrigerate for at least 1 hour and for up to 8 hours.

Heat in a large skillet over medium-high heat to 350° to 365°F:

Arrange the rolls seam side down in the skillet and cook until the first side is nut-brown, 2 to 3 minutes. Turn to brown on all sides, 1 to 2 minutes per side. Drain on paper towels and serve immediately.