4 whole chicken breasts, skinned and boned
2 eggs
2 tbsp. milk
3 to 3 1/2 c. fresh bread crumbs
1/2 c. butter
Juice of 1 lemon
1 1/2 c. chicken broth
Minced fresh parsley
1 thinly sliced lemon
Salt and pepper

8 slices of bread crumbled in food processor or blender.

Cut breasts in two down the middle. Trim fat. Pound chicken breasts between 2 pieces of waxed paper to about 3/8 inch thickness. Combine eggs with milk in shallow bowl and beat well. Spread bread crumbs on waxed paper.

Dip cutlets in egg mixture, then in crumbs, pressing them firmly with your fingers to make them adhere. (Refrigerate on a wax paper-lined cookie sheet for 1 hour if you have time to firm coating.)

Heat butter in large skillet. When hot and bubbling, add as many cutlets as will fit in one layer. Brown quickly on both sides, 2-3 minutes. Add more butter between batches, if needed. Keep cooked cutlets warm.

When all done, reduce heat under skillet. Squeeze juice of 1 lemon into pan drippings. Stir in chicken broth, scraping to loosen browned bits from bottom. Simmer for 15 minutes. Taste and correct seasonings. Pour sauce over cutlets and serve with a sprinkling of chopped parsley and thin slices of lemon over top. 6-8 servings.