• 4 Boneless Chicken Breast
• 3 Eggs Beaten
• Seasoned Bread Crumbs
• Salt and pepper to taste
• Cooking oil

This recipe is for those of us who take pity on calves raised for veal.
We call it a "Mock Paneé Veal"

Simple and Delicious!

Butterfly chicken breast, pound until very thin.

Dip in egg then in bread crumbs and fry in hot oil until browned.