Chicken Abalone - cooking recipe

Ingredients

2 whole chicken breasts (half, skin and bone)
1 (8 oz.) bottle clam juice
1 egg
1 1/2 Tbsp. water
3/4 seasoned cracker crumbs
1/3 c. ground blanched almonds
half butter or margarine and oil (to saute)
lemon wedges, parsley and tartar (to serve)

Preparation

Pound chicken with mallet between sheets of wax paper as thin as possible without mashing.
Place in flat dish and cover with clam juice.
Refrigerate 24 hours (turning occasionally).
Combine cracker crumbs and almond mixture.
Combine egg and water.
Dip breasts in egg mixture, then cracker crumb-ground almond mixture. Brown in heavy skillet or electric frypan until golden on both sides.
Serve with lemon wedges and parsley.
Serves 4.