1/2 c. quick rolled oats
3 tbsp. fine bread crumbs
1/2 c. grated Parmesan cheese
2 whole boneless chicken breasts, halved and pounded
Salt to taste
1/4 c. all-purpose flour
1 egg
1 tbsp. water
2 tbsp. butter
1 tbsp. vegetable oil

Place the oats in the container of a food processor, and process until fine, 1 minute. Transfer to a shallow bowl, and stir in the bread crumbs and cheese.

Sprinkle the chicken breasts with salt and dust lightly with flour. Beat the egg with the water in a shallow bowl. Dip the chicken breasts into the egg mixture, letting any excess drip off. Then coat with the bread crumb mixture. Stack the prepared chicken between sheets of waxed paper, and let stand 20 minutes.

Heat the butter with the oil in a large heavy skillet over medium heat. Saute the chicken pieces, two at a time, until golden on both sides, about 4 minutes per side. Keep warm in a 225 degree oven while sauteing the remaining breasts. Serves 2 to 4.