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—–BILLS20086—– 2 8oz chicken breasts — bone,

-skin Salt and pepper 1 Egg — beaten with

4 Tb water

1 c Butter — or less

1 c Vegetable oil — or less

2 c Italian bread crumbs

Lemon wedges — garnish

Using half butter and half oil, slowly heat 1/3″ oil in a heavy skillet. Cut breasts in half to produce 4 pieces. Put pieces between wax paper and pound until 1/4″ thick. Cut each piece in half, season with salt

and pepper; dip in egg wash and coat evenly with bread crumbs. Raise heat under oil and brown chicken on both sides about 2 minutes per side, being careful not to burn. Serve with lemon wedges. Source: Upperline Restaurant, N.O.LA

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