1 lb boneless, skinless chicken breast 1/2 cup italian style bread crumbs 1/4 cup grated parmesan cheese 1/2 tsp dried basil 1 egg 1 tbsp canola oil 1 tbsp butter or margarine
Pound chicken to 1/4 inch thickness. Beat egg in a bowl, and in a separate bowl combine the bread crumbs, parmesan cheese, and basil. Dip the chicken in the egg and then coat in the bread crumb mixture. Heat oil and butter in a skillet over medium heat and fry the chicken until juices run clear.