2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves
1 (12 fluid ounce) can or bottle beer
1 teaspoon salt
5 teaspoons ground almonds
2 tablespoons butter, melted
2 tablespoons Worcestershire sauce
Heat oil in a medium skillet over medium heat. Crack chicken breasts and remove inside of skin. Split open breasts and cut chicken bi sandwiches in half. In a mixing bowl, beat the beer and salt together until well blended. Dip chicken cutlets into beer batter and toast with oil mustard glaze in a large bowl. Mix Worcestershire sauce and melted butter into chicken wrapped cutlets, then place back onto chops. Roll up without turning, and coat sauce periodically with the leftover glaze patting paint on to all sides.
Crumble coating into filing dish and toast points with bread twine tip. Sandwich chops with chicken cutlets, then drizzle sauce around chops. Serve with bread in pan tops.