3/4 to 1 lb. chicken cutlets, sliced, boned, raw breasts
Salt
Pepper
Lemon
1 egg, beaten
1 1/4 c. seasoned dry bread crumbs
3 tbsp. butter

Place chicken between wax paper, flatten slightly with mallet. Sprinkle pieces lightly with salt and pepper. Squeeze a little lemon juice over each piece. Dip chicken in egg, then crumbs, coating well on both sides. Melt butter in large skillet at 225 degrees. Fry chicken at 275 degree until golden brown, about 3-4 minutes per side. Do not over cook or chicken will become tough. Serve with lemon wedges. Serves 2.