3 whole chicken breasts, cut in half, boned and skinned
1/3 c. all-purpose flour
1/2 tsp. salt
1/8 tsp. each 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
1/4 c. butter
2 tbsp. olive oil
1/2 c. dry white wine
Lemon wedges

Place chicken breasts, one at a time, between pieces of wax paper or plastic wrap and pound with flat side of a mallet until about 1/4 inch thick. Mix flour, salt, pepper, nutmeg and marjoram in a shallow dish. Have egg mix ready in second dish. Mix crumbs and cheese in a third. Coat chicken breast lightly with flour mixture, then with egg and finally 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 (2-3 minutes per side).

To serve hot, transfer cooked chicken breasts to a warm platter and keep warm. Add wine to cooking pan and bring to boil on high heat, scraping brown particles free from pan. Cook until well blended and slightly reduced, pour sauce over chicken.