1. Heat vegetable oil in a large, deep skillet or braiser or medium-high heat.
2. Add flour to a shallow dish or large plate.
3. In another shallow bowl beat egg with minced garlic.
4. Place bread crumbs in another shallow dish or large plate.
5. Season both sides of chicken with lemon pepper seasoning and a pinch of salt.
6. Dredge chicken in flour then dip in egg allowing excess egg to drip off then dip into breadcrumbs generously coating both sides of chicken.
7. Repeat process until each piece of chicken is coated.
8. Once oil is hot, place 2 or 3 pieces of chicken in skillet cooking for about 3-4 minutes until golden brown. Carefully turn chicken and cook for another 3-4 minutes until thoroughly cooked and golden brown.
9. Transfer cooked chicken to a paper towel lined plate.

Lemon Butter Sauce

1. Melt butter in a small saucepan over medium heat.
2. Add wine, lemon zest and juice and bring to a low boil.
3. Reduce to a simmer and cook for about 3-4 minutes longer.
4. Drizzle sauce over chicken before serving.