6 boneless chicken breast halves
1 c. seasoned bread crumbs (I like Progresso)
1/2 c. flour
1 tsp. salt
1 tsp. pepper
1 egg
1 1/2 c. milk
Vegetable oil
2 tbsp. flour
1/2 c. lemon juice
1-2 c. water
1/2 c. fresh grated Parmesan cheese

Remove skin from chicken breasts. Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4 inch thickness, using a meat mallet. Combine bread crumbs, flour, salt, and pepper on a plate. On another plate, mix egg and milk with a whisk. Dredge chicken in bread crumb mixture, then in egg and milk and back in bread crumbs. Heat 1 inch oil in a large skillet. Add oil as needed. Add chicken and brown 3-4 minutes on each side. Drain browned chicken on paper towels. Place chicken in 13 x 9 inch baking dish. Reserve drippings in skillet. Add 2 tablespoons flour and cook 1 minute until thick and bubbly. Add water and cook until smooth. Stir in lemon juice. Pour sauce over chicken. Sprinkle with cheese. Bake at 350 degrees for 20 minutes. Yield: 6 servings. (Can substitute veal for chicken.)