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also requires: 2 large pieces of wax paper for each breast used 1 large baking pan or cooky sheet in a 200-250 degree oven for keeping meat hot while cooking successive pieces.
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1 piece of paper towel to put between layers of meat in the low hot oven to keep pieces from sticking together.
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Place a piece of breast in between 2 large pieces of wax paper.
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Using the smooth side of a meat tenderizer, pound until very thin.
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(Turn over so that you can pound on both sides of the meat.) The breast will become very large and you will actually be able to get at least 2 large servings from each breast.
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After pounding each piece of meat, place on a large serving plate without removing the wax paper and chill well in the refrigerator.
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When ready to cook do the following-- Place the eggs in a glass pie pan with the water, salt, and pepper and mix well.
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Place the flour in another container next to the seasoned eggs.
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Place the bread crumbs in another container on the other side of the seasoned eggs.
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Start heating up the cooking oil in a large frying pan on medium high heat.
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DO NOT get oil too hot-- but hot enough so that it will cook the meat quickly without burning either the meat or the oil.
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After removing the wax paper from each side of the meat, dip each piece of meat in the eggs, then the flour, then the eggs again, then the breadcrumbs.
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Fry until golden brown on each side.
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Place each piece of cooked meat in the oven using paper towel pieces to separate the pieces from each other.
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When finished cooking serve with slices or wedges of fresh lemon.
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NOTE** This meat dish is traditionally served with either pomme frits (french fries) or home fried potatoes and salad.
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I find it is good with most side dishes.
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It is such a favorite in our home that family members fight over the leftover pieces eating them cold right from the refrigerator.
