2 boneless, skinless chicken breast halves
Salt and pepper
1 1/2 c. bread crumbs in a plate
1/2 c. flour in a plate
1 egg + 1 tsp. oil blended in a plate
3 or more tbsp. butter or oil

Cut chicken breasts into crosswise slices. A handful at a time, toss the slices in a sprinkling of salt and pepper, then in the flour. Shake to remove excess flour, and turn into egg plate. Toss to coat with egg; drain and toss with crumbs. Spread, as done, on a tray. Refrigerate 30 minutes to set the crumbs (if you have time).

SAUTEING: Heat 1/8 inch layer of butter or oil in large frying pan. When hot, saute chicken slices 2-3 minutes, until crisp and brown.