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1
Separate the chicken into individual breasts.
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2
Butterfly the breasts by cutting into the center but not completely through, until, when opened, the breast lies flat.
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3
Place the butterflied chicken breasts in a large rectangular baking dish.
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4
Pour in the eggs and completely coat the chicken.
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5
Cover and let stand in the refrigerator for at least 1 hour but up to 12.
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6
Periodically rotate the chicken breasts in the egg mixture.
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7
Put the breadcrumbs on a large plate and mix in the salt and pepper.
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8
One by one remove the chicken breasts from the eggs and lightly coat both sides in the breadcrumbs.
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9
Place the pieces on a rack while you continue with the remaining chicken breasts.
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10
In a large skillet over medium-high heat, melt 2 tablespoons of the butter and 1 tablespoon of the olive oil until bubbling but not browning.
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11
You will have to cook the chicken in two batches.
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12
Lay half of the chicken breasts in the pan, without crowding, and cook until golden brown, 3 to 5 minutes.
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13
Turn the chicken over and cook 3 to 5 minutes more.
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14
Transfer the chicken to a baking sheet and keep warm in the oven while you cook the second batch in the remaining 2 tablespoons of butter and tablespoon of olive oil.
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15
Serve the chicken with a wedge of lemon and a sprinkling of salt and pepper.
