6 boneless, skinned chicken breasts
Salt and fresh pepper
Fresh lemon
1 c. flour
5 eggs, beaten
4 tbsp. chopped parsley
1 c. Parmesan cheese
Pinch nutmeg
Clarified butter
Olive oil
1 clove minced garlic

Place chicken breasts on cutting board. Season with salt, black pepper and fresh lemon. Mix eggs, Parmesan cheese, parsley, nutmeg and garlic. Mix well. Heat in heavy, cast iron skillet with butter and oil until light haze forms. Dip breasts in flour, then in egg batter, tapping dipped breasts on side of bowl to remove excess batter. Place lightly in hot fat. Saute on both sides until golden brown. Remove to cookie sheet and place in 400 degree oven for 8 to 10 minutes. Serve with marsala sauce, mushrooms and sauteed lettuce.