4 tbsp. olive oil
3 tbsp. lemon juice
Salt and pepper
6 chicken breast halves (boneless)
4 tsp. dijon mustard
2 eggs
3/4 c. fresh bread crumbs
1/4 c. grated Parmesan cheese
3 tbsp. butter

Mix 2 tablespoons of the oil with the lemon juice; add salt and pepper to taste. Add the chicken breast halves and let marinate for one hour. Drain the chicken breasts and pat dry with a paper towel. Spread thinly with the mustard. Beat the eggs lightly and dip the chicken breasts first in the beaten egg and then into a mixture of the bread crumbs and grated Parmesan cheese.

Melt the butter and remaining oil in a heavy skillet and gently fry the chicken breasts for about four to five minutes on each side until tender and golden brown, but still juicy. Drain on paper towels and arrange on a warm platter. Garnish with parsley and lemon wedges. Serves 6.