2 boneless & skinless chicken breast halves
Salt & pepper
1/2 c. flour in a plate
1 egg, blended in a plate with 1 tsp. oil
1 1/2 c. fresh white bread crumbs in a plate (make crumbs in blender)

Cut the chicken breasts into crosswise slices about 3/8" thick. A handful at a time, toss the slices in a sprinkling of salt and pepper, then in the flour. Turn into the egg/oil plate. Toss to coat with crumbs. Place on a tray. Refrigerate 30 minutes to set the crumbs.

Heat a 1/8" layer of butter or oil in a large frying pan; when hot, saute chicken slices 2 to 3 minutes, until crisp and brown.