A good breaded chicken recipe uses salt, pepper, flour, eggs and breadcrumbs to coat boneless chicken breasts. The breasts are breaded, fried and then baked.
While preparing the chicken, preheat the oven to 350 degrees Fahrenheit. Pound four boneless chicken breasts with a meat mallet to equal thickness. Beat two large eggs and put them in a shallow dish. Put 1 cup all-purpose flour in another shallow dish and 1 1/4 cup breadcrumbs in another.
Dry the chicken breasts and season with salt and pepper on both sides. Coat each breast in the flour, and shake the excess flour off. Then, dip each breast in the egg to coat it lightly, and let any excess egg drain back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over to coat both sides. Lay them on a piece of waxed paper.
Heat a 12-inch skillet over medium heat with 1/3 to 1/2 cup oil, and add two pieces of chicken. Cook the chicken about two minutes until it starts to brown, then turn the chicken over and brown on the other side, about two minutes more. Repeat with the remaining two pieces.
Drain the chicken on a plate with a paper towel. Place all four pieces a baking pan with a rack and bake at 350 degrees Fahrenheit for six to eight minutes, until chicken is firm. Remove from the oven, and serve with lemon wedges.