Instructions: Using half butter and half oil, slowly heat 1/3" oil in a heavy skillet.

Cut breasts in half to produce 4 pieces. Put pieces between wax paper and pound until 1/4" thick. Cut each piece in half, season with salt and pepper; dip in egg wash and coat evenly with bread crumbs. Raise heat under oil and brown chicken on both sides about 2 minutes per side, being careful not to burn. Serve with lemon wedges.

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