3 lbs. boneless and skinned chicken breasts (3 whole breasts) cut in half
1/3 c. flour
1/2 tsp. salt
1/8 tsp. each white pepper, ground nutmeg, and marjoram leaves
1 egg beaten with 1 tbsp. water
1/3 c. fine dry bread crumbs
1/4 c. Parmesan cheese
2 tbsp. olive oil
1/2 c. dry white wine, optional
Lemon wedges

Above can be served hot or cold for a picnic or summer buffet. Place chicken breasts one at a time between wax paper and pound with flat side of a mallet until 1/4 inch thick. Mix flour, salt, pepper, nutmeg and marjoram in shallow dish. have egg mixture ready in a second shallow dish. Mix crumbs and cheese. Coat chicken breasts lightly with flour mixture then with egg and last with crumb mixture. In a wide frying pan over medium high heat, place butter and oil. When butter is melted, add chicken breasts, without crowding and cook turning once until golden brown on each side (2 or 3 minutes per side). To serve hot transfer cooked chicken breasts to warm platter and keep warm. Add wine to cooking pan and bring to a boil on high heat, scraping brown particles free from pan. Cook until well blended and slightly reduced, pour sauce over chicken. Accompany with lemon. To serve cold, omit sauce.