4 chicken breasts, boneless
1 skinless; (about 1 1/2 lbs)
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/4 cup bread crumbs, unseasoned
1 tablespoon parsley or varied spices
1 tablespoon grated rind of lemon
2 tablespoon water
1/2 cup flour
3 tablespoon butter
3 tablespoon oil
1 lemon; thinly sliced (optional)
This dish can be made from chicken, veal, pork and beef.
1. Place chicken between sheets of wax paper, pound with smooth side of meat mallet or pan bottom to 1/4 inch thickness. Sprinkle with salt and pepper. Cut each flattened breast crosswise into 2 or 3 pieces.
2. Stir together crumbs, parsley and lemon rind in shallow dish. In separate dish, lightly beat eggs and water. Place flour in another dish.
3. Coat each piece of chicken lightly with flour, shaking off excess. Dip into egg mixture to coat, then bread crumbs to coat well, shaking off excess. Place on tray or between sheets of wax paper. Chill at least 15 minutes or up to 2 hours to set coating.
4. Heat 1 1/2 Tbls of butter and oil in large skillet. Cook chicken over medium high heat, a few pieces at a time, 2 or 3 minutes per side or until browned. Add more butter and oil as needed. As pieces brown, remove to platter and keep warm.
Vary spices to make Mexican, Indian, Italian
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