1 Whole Chicken breast, boned and halved
1 egg, beaten slightly
1/2 tablespoon of water
2/3 Table spoon of Butter
1/2 cup bread crumbs-flavored
flour for dredging
salt and pepper
2/3 cup red or white wine
Prep & Cook
Remove skin from chicken; cut away any tough strands and remove all fat. Rinse and pat dry. Place chicken between 2 sheets of waxed paper or plastic wrap and pound flat. In a bowl, lightly beat egg and water together. On a plate, mix cheese and bread crumbs. Salt and pepper chicken; dredge with flour. Dip chicken in beaten egg, then into cheese/crumb mixture. Shake off excess crumbs. Melt butter in frying pan and saute chicken over medium heat for 2 min. Be careful not to overheat pan, as butter will burn. Chicken should be golden brown. Add wine. Simmer over low heat 4-5 minutes more. Serve immediately.
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