—–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