1 egg
1 tbsp. milk
1/2 c. fine dry bread crumbs
1/4 c. sesame seeds
1 tbsp. finely chopped fresh parsley
1/8 tsp. pepper
2 whole chicken breasts, skinned, boned and halved
2 tbsp. vegetable oil
2 tbsp. unsalted butter
Lemon wedges as garnish

Whisk egg and milk to blend in small bowl. Combine bread crumbs, sesame seeds, parsley and pepper on waxed paper.

Dip each breast into egg mixture. Let excess drain. Dip breast into crumb mixture. Place on plate lined with waxed paper, refrigerate uncovered for 10 minutes.

Heat oil and butter in skillet until bubbly. Brown breasts 1 to 2 minutes on each side then lower heat to medium and cook until tender 4 to 5 minutes per side. Serve immediately with lemon wedges.