4 boneless, skinless chicken breast
1 egg beaten
1 c. milk
salt and pepper to taste
1 c. Italian bread crumbs
1/2 stick butter
Cut each breast into two slices. Pound each slice on both sides to make tender - I skipped this step here. Sometimes I do it and sometimes I don't. To me the chicken taste great either way. If you do not have something already, this tenderizer from Pampared Chef is a great one. The round disk at the bottom unscrews and flips, allowing you to tenderize on one side and flatten on the other side.
Salt and pepper to taste. Dip in milk, dip in egg, and dip in seasoned bread crumbs.
These dipping trays are also from Papared Chef and I really like them.
Melt butter in hot skillet and place seasoned chicken in butter to brown on both sides until golden brown, but not cooked through. Just 2-4 minutes on each side.