1/4 c. milk
1 egg, beaten
1/3 c. all purpose flour
1/3 c. crushed cornflakes
1/4 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. pepper
6 tbsp. butter
2 tbsp. fresh parsley
Lemon slices
2 whole chicken breasts, skinned, boned and split in half

In a small bowl, combine milk and egg. In another bowl combine flour, cornflakes, garlic powder, salt and pepper. Place chicken breasts between 2 layers of plastic wrap and pound to 1/4 inch thickness. Dip chicken into milk mixture then into flour mixture coating both sides. Melt 1/4 cup butter in 10 inch skillet. Add chicken and cook 2 1/2 to 3 minutes each side. Remove chicken to serving platter. Add remaining butter to pan and stir until melted, stir in lemon juice. Pour over chicken. Garnish with lemon.