4 pcs. chicken breasts cut into halves
salt, pepper, vetsin to taste
2 tbsp. calamansi juice
1/2 cup flour
1/2 cup butter
1 cup corn flakes, crushed
2 eggs, slightly beaten
oil for frying

Remove bones from meat. Flatten cicken meat into a cutlet. Season with salt, pepper, garlic, vetsin and calamansi juice. In center of cutlet place a finger of butter. Roll meat tightly. Chill thoroughly. Dredge in flour and dip in slightly beaten egss and roll again in crushed corn flakes. Chill for at least 30 minutes. Deep fry until golden brown. Garnish with parsley.