Mock Paneed Veal

Directions

Using half butter and half oil, slowly heat ⅓ inch oil in a heavy skillet.

Cut breasts in half to produce 4 pieces.

Put pieces between wax paper and pound until ¼ inch 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.