Celtic Chicken - cooking recipe

Ingredients

4 chicken breasts
1 egg, beaten
1/2 c. soy sauce
1/2 c. Irish Mist
1 clove garlic, crushed
1 c. bread crumbs
1/4 c. each: butter or margarine and cooking oil
1 lemon, cut into wedges
capers

Preparation

Place chicken breasts between sheets of wax paper and pound until thin.
In a medium bowl, mix together the egg, soy sauce, Irish Mist and garlic.
Place chicken in mixture; turn to coat. Let stand 1 hour.
Coat each chicken breast with bread crumbs.
In a large skillet, heat butter and oil.
Fry cutlets 2 to 3 minutes on each side or until crusty and brown.
Drain on absorbent paper. Serve on a bed of wild rice with lemon and capers.