1 lb. boneless chicken breasts
1 egg
1 c. bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. vegetable oil
1 lb. linguine
1/2 stick butter
3 cloves garlic
1 tbsp. lemon juice
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. parsley
2 tbsp. butter
Lemon wedges

Cut chicken into 1/2 inch squares. Dip chicken, a few pieces at a time, into beaten egg, then in bread crumbs which will have been mixed with the 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread coated pieces on a platter; repeat with remainder. This can be done several hours ahead and refrigerated.

Heat oil in a large skillet. Add 1/3 chicken; saute 30 seconds, or just until crumbs are golden brown. Remove chicken with a slotted spoon. Discard oil in skillet; wipe out. Cook pasta.

While pasta is cooking, melt the 1/2 cup butter in the skillet, add chicken, lemon juice, salt and pepper; toss to coat chicken with sauce. Do not allow chicken to cook further. Drain pasta, toss with the remaining 2 tablespoons of butter. Spoon onto a heated platter. Spoon chicken and sauce over. Sprinkle with parsley and serve with lemon wedges.