4 chicken breasts, boned & skinned
1 egg
1 c. bread crumbs, Italian style
1 tbsp. vegetable oil
1 c. dry white wine
1 tbsp. lemon juice

Flatten chicken in 1/4 inch thick. Beat egg with 1 teaspoon water. Dip chicken in egg. Coat chicken with bread crumbs. Heat oil in skillet. Cook chicken in oil until golden and cooked through. Remove from pan and drain oil. Add wine and lemon juice, cook 1 minute. Add chicken and cook 1 minute. Serve garnished with lemon wedges. Serves 4.