Celtic Chicken

1. 1

   Place chicken breasts between sheets of wax paper and pound until thin.

2. 2

   In a medium bowl, mix together the egg, soy sauce, Irish Mist and garlic.

3. 3

   Place chicken in mixture; turn to coat. Let stand 1 hour.

4. 4

   Coat each chicken breast with bread crumbs.

5. 5

   In a large skillet, heat butter and oil.

6. 6

   Fry cutlets 2 to 3 minutes on each side or until crusty and brown.

7. 7

   Drain on absorbent paper. Serve on a bed of wild rice with lemon and capers.

* Per serving · 4 servings · Values may vary.

No additional tips available.