6 chicken breast halves, boned and skinned
Salt and pepper to taste
Flour for dredging
2 eggs, well beaten
1 c. Progresso seasoned bread crumbs
2 tbsp. salad oil
3 tbsp. butter

Place chicken between wax paper and pound slightly with meat mallet to flatten. Salt and pepper. Dust lightly with flour. Dip in egg and then roll in crumbs. Press on crumbs to coat evenly. Heat oil and butter in heavy frying pan, but do not allow it to brown. Add chicken, 3-4 pieces at a time. Cook over moderate heat until golden and crisp, tender inside but not dry, 5-7 minutes on each side. Drain on paper toweling. Keep hot on warm serving platter until all the chicken is cooked. You can make your own bread crumbs and add Italian seasonings, garlic powder, salt, and pepper. Makes 4-6 servings.