4 skinless, boneless chicken breast halves
Salt and freshly ground pepper to taste
1/4 c. flour for dredging
1 egg
2 tbsp. milk or water
2 tbsp. virgin olive oil
2 tbsp. butter
Juice of 1 lemon
8 thin seeded lemon slices
2 tbsp. finely chopped Italian parsley

Place each chicken breast half between sheets of plastic wrap. Pound the chicken very thin with a meat mallet. Sprinkle with salt and pepper. Dredge on both sides with flour. Shake off excess. Beat egg well. Add milk, salt and pepper to egg. Blend well with a wire whisk. Dip chicken in egg mixture to coat well on both sides. Remove excess egg mixture.

Heat oil in a nonstick skillet large enough to hold chicken in one layer. Cook over medium-high heat about 2 minutes on one side or until golden brown. Turn and cook on the other side. Remove chicken to a warm serving plate and add butter and lemon juice to skillet.

Cook and blend well very quickly. Pour sauce over chicken breasts. Garnish with lemon slices and sprinkle with parsley. Yield: 4 servings.