4 med. chicken breasts
1 beaten egg
Salt
Fine dry bread crumbs
butter
Lemon wedges
Fresh parsley sprigs

Remove bone from chicken breast and wash. Dry with absorbent paper. Place between two sheets of wax paper and pound until thin. In a shallow bowl beat egg and season with salt. Dip chicken in egg, then dredge in bread crumbs.

Heat butter in a large skillet and saute breasts until brown on both sides. Place on a warm platter. Garnish with lemon wedges and sprigs of fresh parsley.