4 lg. skinned and boned chicken breasts
2 lightly beaten eggs
1 1/2 c. fine dry bread crumbs
1/2 c. butter
2/3 c. freshly grated Parmesan cheese
Lemon wedges

Cut each chicken breast into strips about 4 inches long and 1/2 inch wide. Dip each strip into beaten eggs, then into mixture of bread crumbs and Parmesan.

In large skillet, melt half the butter and cook chicken in single layer until crisp, about 3 minutes on each side, adding more butter if necessary. Drain on paper towels and serve with lemon wedges.

Tastes great dipped in blue cheese dressing, honey, BBQ sauce or mustard. Serves 4.