3 large chicken breasts (2 1/4 to 2 1/2 pounds),
skinned, boned, and halved lengthwise
6 thin slices boiled ham
3 slices mozzarella cheese, halved
1/2 cup fine dry bread crumbs
2 tablespoons snipped fresh parsley
1 egg, beaten
Crisco for deep frying
Place chicken pieces, boned side up, between two pieces of clear plastic wrap. Working from center out, pound lightly to 5×5 inches. Peel off wrap. Place a ham slice and half slice of cheese on each cutlet, cutting to fit. Roll meat as for jelly roll, tucking in sides. Secure with wooden picks. Combine bread crumbs and parsley. Coat each roll with flour; dip in beaten egg; roll in crumb mixture. Fry in deep Crisco heated to 340° till golden, about 5 minutes. Remove wooden picks and keep warm in 325° oven till served. Serve with Sauce.
Makes 6 servings.
Sauce: Melt 2 tablespoons Crisco. Stir in 3 tablespoons flour, 2 teaspoons instant chicken bouillon granules or 2 chicken bouillon cubes, and 1/8 teaspoon paprika. Stir in 1 cup water and 1/2 cup light cream or milk. Cook and stir till mixture thickens and bubbles. Stir in 2 tablespoons chopped pimiento. Cook 1 minute.