Mock Paneed Veal

-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