6 chicken breasts, cut 1/2-inch thick 1/4 c. all=purpose flour 1 tsp. seasoned salt 1/4 tsp. pepper 1 beaten egg 2 tbsp. milk 3/4 c. fine dry bread crumbs 1 tsp. paprika
Pound chicken to 1/4-1/8-inch thickness. Cut small slits around edges to prevent curling. Coat meat with mixture of the 1/4 cup flour, the seasoned salt, and pepper. Combine egg and milk. Dip chicken breasts in egg mixture, then in mixture of crumbs and paprika. In large skillet, cook 3 chicken breasts at a time in hot shortening 2 to 3 minutes on each side. Remove from pan to platter.