Phony Abalone

From Marianna vE

2 to 4 chicken breasts, skinless and boneless
1 (12 ounce) bottle clam juice
1 or 2 cloves garlic, peeled and sliced
Juice of 1 lemon*
About 1/2 cup butter and/or oil
Parsley
Lemon wedges

Optional
Flour as needed
1 large egg
2 tablespoons milk or water
1/2 cup fine seasoned bread crumbs

Split each breast in half lengthwise. Pound thin between pieces of wax paper. In a non-aluminum shallow dish (I think a plastic bag is better) combine juices and garlic. Add chicken, turn once, cover and refrigerate for 36 hours. Turn once or twice.

Pat slices dry. Cover bottom of skillet with 1/4 inch melted butter, oil or combination. When foaming, saut