3 whole chicken breasts or 6 halves, boned and skinned
Salt
Seasoned pepper
Flour
2 eggs, well beaten
1 c. fine dry bread crumbs, seasoned Italian are best
2 tbsp. olive oil
3 tbsp. butter
Lemon quarters

Wash chicken thoroughly, pat dry on paper towel. Place chicken between aluminum foil or wax paper and flatten by pounding with rolling pin. Sprinkle with salt and a little seasoned pepper. Dust lightly with flour; shake off excess. Dip pieces in egg then roll in bread crumbs. Press on crumbs with your palms to coat evenly. Shake off excess. Heat oil and butter in heavy frying pan but do not allow it to brown too much. Add chicken, 3 or 4 pieces at a time. You may have to add more oil and butter with the next 3 or 4 pieces of chicken. Cook over moderate heat until golden and crisp. Place in baking dish. Bake in 350 degree oven for 25 to 30 minutes. Serve hot with lemon quarters. Makes 4 to 6 servings.