| 1 | Cut butter into 6 portions. |
| 2 | Beat chicken pieces between wax paper until they are thin cutlets. |
| 3 | Do not make any holes. |
| 4 | put one portion of butter in the middle of each cutlet. |
| 5 | Sprinkle each with green onion and salt and pepper. |
| 6 | Roll each chicken piece into an envelope shape, tucking in the sides. |
| 7 | put a bunch of flour in a bowl; add salt and pepper to taste. |
| 8 | Beat two eggs in another bowl. |
| 9 | Put about a cup of soft white breadcrumbs (stale bread will also do) in a third bowl. |
| 10 | take each chicken roll and dredge it in flour. |
| 11 | Then dip it into the egg and then roll it in breadcrumbs. |
| 12 | You may repeat the egg-crumb breading once if you like a thick crust. |
| 13 | Put the finished rolls in the fridge for at least an hour to firm up the breading. |
| 14 | deep fry at 360 until brown on all sides. |
| 15 | Serve with rice. |
