1 lb. boneless chicken, sliced thin
2 eggs, beaten with 2 tbsp. olive oil & a little water
Flour
Plain bread crumbs
2 lemons
2 sticks butter
Handful of parsley

Pound chicken so that it is even all around. Make sure chicken is thin. Dust with flour, then put into egg mixture and dip into bread crumbs. Fry in hot olive oil.

In another skillet, melt butter until frothy, add parsley; cook for 1 minute. Put in the juice of 2 lemons. Cook until it makes a nice thick lemon sauce. When done, dip each piece of chicken into lemon sauce. Pour remaining sauce over chicken.