4 single boneless chicken breasts, skinned
1/2 c. flour
1/2 tsp. salt
1/4 tsp. pepper
2 eggs, lightly beaten
1 tbsp. milk
3/4 c. bread crumbs, 2 slice white bread
1/3 c. Parmesan cheese
1/3 c. butter
2 tbsp. oil
1 lemon, sliced

Combine flour, salt, and pepper; set aside. Do the same with the eggs and milk and finally combine the bread crumbs and cheese in a flat dish. Place chicken breasts between 2 sheets of waxed paper and flatten with wooden mallet. Dredge the chicken in the flour and shake off excess, dip in egg mixture and then in the bread crumbs. Be sure to coat well. Allow chicken breasts to stand for a minimum of 30 minutes before cooking. Heat butter and oil in a skillet; saute breasts until golden brown. (Approximately 3 minutes on each side.) Serve with lemon slices. Be sure to squeeze a little lemon over each serving. Serves 4.

NOTE: If the chicken is to stand longer than 30 minutes, refrigerate.