-
1
Place the chicken breasts, one at a time, on a flat surface.
-
2
Using a sharp knife, cut the breasts in half, then lengthwise into thin strips about half an inch wide.
-
3
There should be about three cups.
-
4
Beat the egg in a small bowl and add the water, butter, salt and pepper.
-
5
Blend well.
-
6
Pour the egg mixture into a flat dish, add the chicken pieces and stir to coat well.
-
7
Drain briefly in a sieve.
-
8
Put the bread crumbs in another flat dish and add the chicken pieces.
-
9
Stir to coat.
-
10
Roll the chicken pieces, one at a time, between the palms to help the crumbs adhere.
-
11
As the pieces are prepared, arrange them in one layer on a flat dish.
-
12
Heat the oil in a skillet and when it is quite hot, add about half the breaded chicken pieces in one layer, close together.
-
13
Let cook two to three minutes or until golden brown on one side.
-
14
Turn the pieces and continue cooking on the second side about two to three minutes or until golden brown.
-
15
Using a slotted spoon, transfer the pieces to a warm serving dish.
-
16
If necessary, add one more tablespoon of oil to the skillet.
-
17
When hot, add the remaining chicken pieces and cook as before until golden brown all over.
-
18
Return the first batch of browned chicken to the skillet and sprinkle with chives.
-
19
Toss or stir gently to blend the pieces.
-
20
Serve garnished with lemon wedges.
