In boning the breasts, instead of cutting off the shoulder or wing bone, remove the meat about halfway up the bone and cut it there, so that the fillet has a handle. Flatten the fillet between two sheets of wax paper, as in breaded chicken breasts, being careful you do not hit the bone or sever it from the flesh.

Flatten the boned breast, leaving the skin on if you like. Trim any rough edges. Place a finger of frozen butter in the center of each one. Roll the fillet around the butter, first tucking in the ends. The butter should be completely sealed in, so that it does not run out during cooking.

Dip it at once into flour, then into beaten egg, and then roll well in breadcrumbs. Arrange the breasts on a plate and chill thoroughly in the refrigerator, at least for several hours. Then heat the oil in a deep-fry kettle to 360°F. Cook the cutlets one or two at a time till they are golden brown. Drain on absorbent paper. Attach a paper frill to each bone, arrange the cutlets on a hot platter, and garnish lavishly with watercress.