Boneless chicken breasts, pounded flat
2 lg. eggs
4 tbsp. water
3 tbsp. vegetable oil
4 tbsp. unsalted butter
2 tbsp. fresh lemon juice

Beat eggs with salt and pepper. Dip chicken in flour, shake off excess. Heat enough oil to coat bottom of skillet over medium heat. Dip chicken in egg mixture and place in fry pan. Cook chicken 4-5 minutes each side until golden brown. In two batches if necessary. Transfer to warm plate. Wipe pan with paper towel and add butter. Cook medium high until it begins to brown. Add lemon and pour over chicken.