Instructions: Heat enough oil in the skillet to cover the bottom; a drop of water should sizzle when it hits the oil. Pour the flour, eggs, and breadcrumbs into the pie pans.

Pound each chicken breast between two sheets of waxed paper to a thickness of approximately 1/8 inch. Dredge each piece of chicken in the flour, then the eggs, then the breadcrumbs.

Cook on each side until browned and crispy, approximately 8 minutes per side.

Serve with lemon wedges.

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