Using half butter and half oil, slowly heat 1/3" oil in a heavy skillet. Cut breasts in half to produce 4 pieces. Put pieces between wax paper and pound until 1/4" 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
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|Serving Size: 1 Serving (56g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 28 (13%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0.6mg||0 %|
|Sodium 1023.8mg||35 %|
|Potassium 129.4mg||3 %|
|Total Carbohydrate 38.4g||11 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 35.6g|
|Protein 7.9g||11 %|
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Calories per serving: 214
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