Preparation:

Prepare the Chicken: Slice the chicken breast into thin fillets. Gently pound each fillet between two pieces of plastic wrap to ensure even thickness. Season with salt and brush with lemon juice.
Cook the Mushrooms: In a skillet, heat 10 ml of oil over medium heat. Add the chopped mushrooms, season with a pinch of salt, and cook until they release their moisture and become golden brown. Set aside to cool.

Mix the Filling: In a bowl, combine the cooled mushrooms, shredded mozzarella, chopped boiled eggs, mayonnaise, black pepper, and melted cheese. Mix well until the ingredients are fully integrated.
Assemble the Rolls: Place a spoonful of the filling on one end of each chicken fillet. Roll tightly, securing the ends to keep the filling inside.
Coat the Rolls: Dip each roll first in flour, then in the beaten eggs, ensuring a thorough coat.
Fry the Rolls: Heat a generous amount of oil in a frying pan over medium heat. Carefully place the coated rolls in the hot oil, frying until each side turns golden brown and the chicken is cooked through.
Serve Warm: Allow the rolls to rest for a few minutes after frying. Slice into bite-sized pieces, if desired, and serve warm.