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1
After pounding chocked breasts between pieces of wax paper or plastic wrap, cut them into long strips.
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2
Mix the flour salt and spices in a shallow dish, or pie plate.
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3
Beat the egg and water together and have ready in second shallow dish.
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4
Mix the bread crumbs and Parmesan in a third dish.
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5
In a a large frying pan over medium-high heat, melt the butter and olive oil,until butter is bubbling.
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6
Add the chicken breasts in batches, frying until golden brown.
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7
Don't crowd them!
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8
2-3 minutes per side.
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9
Note: make sure to control the heat, and dont let the oil /butter burn, keeping it between medium and medium high heat.
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10
Dredge the chicken strips in the flour mixture, then dip in the egg mixture, and finally coat with breadcrumb mixture.
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11
transfer them to a warm platter and place in a warm oven until you have finished frying the rest of the chicken strips.
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12
After the chicken is cooked and in the oven, Add the dry white wine to the cooking pan and bring it to a boil, scraping all the brown particles free from the pan.
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13
Let this sauce reduce and simmer until it's well blended.
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14
Pour it over the strips, and then serve with lemon wedges, or over your marinara sauce and pasta.
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15
To serve cold, refrigerate all strips after frying and omit step 8, the wine sauce.
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16
Serves great with crusty bread, as a finger food in your picnic basket, just squeeze lemon wedges on it, and enjoy!
