Fried Chicken With Oatmeal Crust

• 4 None boneless skinless chicken thighs
• 1/3 cup flour, seasoned with salt and pepper
• 1 None egg
• 2 tbsp milk
• 2 cups instant oats
• 1 tsp paprika
• 1/4 cup oil
• 4 tbsp (1/2 stick) butter
• 1 bunch chard, trimmed and coarsely chopped
• None None Lemon wedges, to serve

1. Place chicken between 2 sheets of plastic wrap and use a meat mallet or rolling pin to pound until 1/8 inch thickness. Cut chicken in half. Place flour in a shallow dish. Mix egg and milk in a second dish. Mix oats and paprika in a third dish. Dust chicken in flour, shaking off excess. Coat chicken in egg mixture then in oat mixture. Refrigerate 15 mins.
2. Meanwhile, heat oil and 2 tbsp of the butter in skillet on medium heat. Cook chicken 2-3 mins each side, until golden. Drain on paper towels.
3. Melt remaining 2 tbsp butter in skillet on high heat. Saute chard 4-5 mins, until wilted. Serve chicken with chard and lemon wedges.

chicken thighs, flour, egg, milk, instant oats, paprika, oil, butter, chard, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/23223 (may not work)