CHICKEN SCHNITZEL WITH LEMON FROM THE AMERICAN GREAT LAKES

4 boneless, skinless chicken breast halves
FOR COATING THE CHICKEN:
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 large eggs
1 cup fine, dry bread crumbs
FOR FRYING THE CHICKEN:
1/4 cup vegetable oil
2 tablespoons butter
1 lemon, cut into wedges (for serving)

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 bread crumbs.

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, nonstick skillet, place vegetable oil and butter. Warm over medium heat. Place chicken in skillet, cooking while turning, browning very well on both sides; cook until done. Transfer chicken to paper-towel-lined plate or sheet pan.

Serve with lemon wedges.

Makes 4 servings
Source: the National Chicken Council and U.S. Poultry and Egg Association