Chicken Vienna

Ingredients

• 3 whole boneless, skinless chicken breasts

Coating:

• 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

Directions

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