Tenderize the deboned and trimmed of skin chicken breasts to get them as thin as possible.
Mix 2/3 of the butter with the grated lemon peel, lemon juice, parsley, garlic and salt. Spread it on baking paper and roll it up. Place it in the refrigerator until solidified. Take out the butter, cut it into small pieces and distribute it over the chicken breasts.
Make tight rolls from the meat, stick them with toothpicks or cocktail sticks to keep them together. Roll the rolls in flour, then in beaten egg and finally in the breadcrumbs. Cool the meat in the refrigerator for about 1 hour.
Heat the oil and fry the chicken for about 15 minutes in a deep pan, or in a deep fryer. Drain the meat well on a napkin.
Serve the chicken immediately, garnished with lemon slices, or topped with mushroom sauce.
To prepare the sauce, melt 3 tablespoons of butter in a skillet. Add the mushrooms and sprinkle them with 1 tablespoon of flour. Mix well. Cover the pan and leave on low heat for 5-10 minutes, stirring often. Add soy sauce and wine. Add the cream, while stirring constantly.
Turn off the heat. Shortly before serving, return the sauce back to the stove and heat until it begins to bubble.