In shallow pie pan or dish, mix together flour, salt and pepper. In second shallow dish or pan, beat eggs lightly. In third shallow dish or pan, place breadcrumbs.
One at a time, dip each chicken breast half first into the flour mixture, coating thoroughly and dusting off excess. Dip chicken breast next in egg, covering completely. Finally, coat chicken with bread crumbs. Place each breaded chicken breast half on plate or on small sheet pan.
In large, non-stick skillet, place vegetable oil and butter. Warm over medium heat. Place chicken in skillet, cooking while turning, browning very well on both sides, about two minutes per side. Transfer chicken to paper-towel-lined plate or sheet pan.
Serve with lemon wedges.
Republished with permission, National Chicken Council
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|Serving Size: 1 Serving (398g)|
|Recipe Makes: 4|
|Calories from Fat: 1070 (77%)|
|Amt Per Serving||% DV|
|Total Fat 118.9g||158 %|
|Saturated Fat 64.1g||320 %|
|Monounsaturated Fat 36g|
|Polyunsanturated Fat 9.3g|
|Cholesterol 850mg||262 %|
|Sodium 1092.9mg||38 %|
|Potassium 546.1mg||14 %|
|Total Carbohydrate 32.2g||9 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 29.2g|
|Protein 50.5g||72 %|
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Calories per serving: 1382
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