4 skinless chicken breast halves (1 1/2 lbs.)
1 lg. egg
1 tbsp. water
1/4 c. plain dry bread crumbs
1/4 c. grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. ground black pepper
Flour
1 tbsp. vegetable oil
1 tbsp. butter

Place each chicken breast between two pieces of waxed paper and pound to 1/2 inch thickness or slice chicken breast crosswise into thin slices. Beat egg and water in a shallow dish or pie plate. In another shallow dish, mix bread crumbs, Parmesan cheese, salt and pepper. Coat each piece of chicken lightly with flour. Dip chicken in beaten egg and then in crumb mixture to coat evenly. In 10-12 inch skillet heat butter and oil over medium heat. When butter is melted, add as many cutlets as will fit in a single layer or cook 4 to 5 minutes on each side. Garnish with lemon slice.