6 boneless skinless chicken breasts
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon milk
1 cup Old London Roasted Garlic Bread Crumbs
2 tablespoons oil
2 tablespoons butter or margarine
Mix flour, salt and pepper together and coat chicken on both sides.
Mix together eggs and milk and dip chicken in egg mixture coat. Coat dipped chicken in bread crumbs and pat lightly to help crumbs stick. Place in single layer in large skillet over medium high heat until bubbly.
Add chicken in single layer and brown 2 minutes on each side.
Lower heat to medium and cook 4-5 minutes more each side until chicken is firm and juices clear.