Pyrenees Chicken - cooking recipe

Ingredients

4 boned and skinned chicken breast halves
2 eggs
3 cloves garlic
1 1/2 c. bread crumbs
olive oil for frying

Preparation

Finely chop the garlic; mix well with eggs in medium bowl. Slice chicken breast halves horizontally to have 2 thin slices shaped like the original.
Soak chicken slices in garlic-egg at least one hour or overnight.
Heat olive oil in skillet.
When oil is hot, dip each slice of chicken in crumbs to coat and add to oil.
Fry until golden, turning once.
Serve with lemon slices or Hollandaise.
Great cold for picnics, too.