Chicken breasts
Olive oil
Butter
Egg
Bread crumbs
Parsley
Limes and lemons

Pound chicken breasts thin after removing all skin, bones and fat. Dip breasts into egg batter (egg mixed in blender) and then into bread crumbs.

Combine half of butter and half of olive oil in frying pan. Fry in medium hot butter or fat until golden brown. Drain on paper towels and serve immediately with lemon garnish and chopped parsley.