2 chicken bouillon cubes
Parsley
Bread crumbs (Italian flavored)
Lemon
Butter
Eggs

DA Y BEFORE: Place chicken breasts in pot of water. Water should just cover the top of the chicken. Place chicken bouillon cubes in water and bring to a boil. Boil for 15 minutes. Remove chicken and place in a covered dish and place in refrigerator. Save about 3 cups of the leftover chicken broth and place in refrigerator.

NEXT DAY: Slice chicken breasts into thin slices and press flat with back of large knife or cleaver. Beat up 2 eggs and add 3 tablespoons milk, salt and pepper to taste. Place Italian bread crumbs in bowl. Chop up about 4 to 5 sprigs parsley. Cut lemon into quarters and remove pits.

Remove chicken broth from refrigerator. Place butter into flat skillet and melt over low heat. There should be enough butter on the bottom of the pan so that it is level. Place sliced chicken into egg and then into bread crumbs and then into skillet. COOK SLOW. Turn over when brown and add about 6 to 8 tablespoons of warm chicken broth. Brown.

Squeeze lemon over chicken and place on DEEP platter. Place parsley over chicken and add a little chicken broth to skillet. (Pour over chicken.) Add butter and repeat. If chicken sticks to skillet, clean. Do not try to fry on sticky skillet.