6 chicken breasts, skinned and boned
2 eggs, beaten
1 tsp. salad or olive oil
Salt
1 c. bread crumbs
1 c. Parmesan cheese

Dust chicken in flour, then in egg, oil and salt mixture. Dip in mixture of bread crumbs and Parmesan. Refrigerate at least 15 minutes or overnight.

Cook in clarified butter over moderate heat 4 minutes or until done. Serve with Lemon Butter Sauce.

4 tbsp. butter, clarified and browned
Parsley, chopped fine
Lemon juice to taste