4 skinless, boneless chicken breasts, pounded to 1/4 inch
1 c. Italian bread crumbs
2 tbsp. butter
1 tbsp. vegetable oil
1 tsp. dried oregano
1/4 tsp. ground pepper
4 slices Mozzarella cheese
1/4 c. dry white wine (Vermouth)
1 egg white beaten with 1 tsp. water

Place bread crumbs in shallow dish and egg white mixture in another. Dip chicken breasts in egg wash and dredge with bread crumbs.

In large skillet melt butter with vegetable oil over medium heat. Add chicken breasts and cook 3 minutes on each side. Season each chicken breast with 1/4 teaspoon oregano and pepper. Place cheese slice on each chicken breast and drizzle the wine over all. Reduce heat to medium low, cover skillet and cook 5 minutes.