New York Fried Chicken Deli Rolls

• 1 12-2 lbs chicken breasts, pounded thin and flattened out
• 2 cups plain breadcrumbs or 2 cups panko breadcrumbs
• 23 ounce italian seasoning (such as Good Seasons dry seasoning)
• 3 eggs
• 1 12 tablespoons Dijon mustard
• 12 lb pastrami (or other deli meat but not mild like turkey) or 12 lb corned beef (or other deli meat but not mild like turkey)

1. Mix mustard with eggs.
2. Mix breadcrumbs and Italian seasoning in a separate bowl.
3. Lay a slice of deli meat across the chicken breast.
4. Roll up chicken around the deli meat pinwheel style.
5. Dip chicken in crumbs, then egg, then crumbs again making sure to coat well on all sides.
6. Fry in hot oil, lowering flame to medium-low when the pan is full.
7. Chicken is ready when it is nicely browned on all sides and is cooked through.
8. Enjoy!

chicken breasts, breadcrumbs, italian seasoning, eggs, mustard, pastrami

Taken from www.food.com/recipe/new-york-fried-chicken-deli-rolls-287610 (may not work)