4 chicken breasts, boned, skinned and pounded flat
1 c. cracker crumbs seasoned with salt, pepper, dried basil or other desired spices
2 eggs, beaten with a little water
Olive oil
2 lemons
Fresh parsley

Squeeze juice of one lemon over chicken breasts. Dip chicken in beaten egg, then bread with cracker crumbs. Set on platter for 10 minutes. Heat olive oil in skillet. (Use enough to coat the bottom of the skillet. You may have to add a little as you go.) Brown until golden and turn. Garnish with parsley and serve with a slice of lemon on top. This goes wonderfully with hot buttered German style potatoes, green salad and hot bread. Wienerschnitzel is traditionally prepared with veal or pork but chicken works just as well.