4 boneless chicken breast halves, skinned
3/4 c. plus 2 tbsp. grated Parmesan cheese
3/4 c. fresh white bread crumbs
1 tbsp. minced fresh parsley
1/8 tsp. salt
1/8 tsp. freshly ground pepper
1 egg
1/2 c. milk
2 c. olive oil
2 tbsp. (1/4 stick) unsalted butter
2 tbsp. fresh lemon juice

Flatten chicken breasts between sheets of waxed paper to 3/8 inch. Mix cheese, bread crumbs, minced parsley, salt, and pepper in large bowl. Whisk egg with milk in medium bowl to blend. Dip chicken into egg, then into bread crumb mixture, coating completely and pressing to adhere. Shake off excess. Heat oil in heavy, large, deep skillet to 375 degrees. Add chicken and cook until golden brown and cooked through, about 4 minutes per side. Using tongs, transfer to paper towels and drain. Transfer chicken to platter. Melt butter in small saucepan. Mix in lemon juice and pour over chicken. Garnish with parsley sprigs. 4 servings.