2 lg. eggs
1/4 c. grated Parmesan cheese
1/3 c. all-purpose flour
2 whole 8-10 oz. boneless, skinless chicken breasts, cut in half
1/4 tsp. salt
Few grains pepper
2 tbsp. vegetable oil
1 tbsp. light salted butter
Lemon slices & watercress for garnish

Put eggs and Parmesan cheese in a small bowl and beat with a fork until eggs are well broken up. Put flour in a shallow dish or pie plate. Rinse chicken and pat dry with paper towels. Place chicken pieces between 2 sheets of plastic wrap and pound slightly; remove and discard plastic wrap. Sprinkle both sides of chicken with salt and pepper; dip in flour, turning once to coat each side.

In a large heavy skillet heat oil and butter over moderate heat until butter melts. Dip chicken pieces into egg mixture one at a time. Dip in flour and place in skillet. Cook over moderately high heat for 2-3 minutes, until golden brown. Turn chicken and cover skillet. Reduce heat to low and cook 8-10 minutes longer, until chicken is cooked through.

Transfer to a serving plate and garnish with lemon slices and watercress. Good with broiled tomato halves and steamed green peas.