Chicken Vienna


  • 3 whole boneless, skinless chicken breasts


  • 2 eggs
  • 1/2 cup milk
  • 2 cups dry bread crumbs
  • 1/2 tsp. powdered thyme
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  • 1/3 cup butter
  • 1/3 cup salad oil
  • 2 tsp. salt
  • 1/2 tsp. pepper


Skin and bone chicken, if not already done. Cut each in halves, lengthwise. Place each half between 2 sheets of waxed paper. With a wooden mallet or rolling pin, pound until very thin. In a small bowl, beat eggs and milk. Combine seasonings and bread crumbs in another bowl. Dip chicken in crumbs, then egg mixture, then crumbs again. Chill 1/2 hour. Saute' in a large skillet in butter and oil mixture for 3 minutes each side.

By Robin from Washington, IA


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