Celtic Chicken

Directions

1. 1
   Place chicken breasts between sheets of wax paper and pound until thin.
2. 2
   In a medium bowl, mix together the egg, soy sauce, Irish Mist and garlic.
3. 3
   Place chicken in mixture; turn to coat. Let stand 1 hour.
4. 4
   Coat each chicken breast with bread crumbs.
5. 5
   In a large skillet, heat butter and oil.
6. 6
   Fry cutlets 2 to 3 minutes on each side or until crusty and brown.
7. 7
   Drain on absorbent paper. Serve on a bed of wild rice with lemon and capers.