Yield: 4 servings
Measure | Ingredient |
---|---|
2 \N | 8oz chicken breasts; bone, skin |
\N \N | Salt and pepper |
1 \N | Egg; beaten with |
4 \N | Tb water |
1 cup | Butter; or less |
1 cup | Vegetable oil; or less |
2 cups | Italian bread crumbs |
\N \N | Lemon wedges; garnish |
BILLS20086
Using half butter and half oil, slowly heat ⅓" oil in a heavy skillet. Cut breasts in half to produce 4 pieces. Put pieces between wax paper and pound until ¼" thick. Cut each piece in half, season with salt and pepper; dip in egg wash and coat evenly with bread crumbs. Raise heat under oil and brown chicken on both sides about 2 minutes per side, being careful not to burn. Serve with lemon wedges.
Source: Upperline Restaurant, N.O.LA