4 skinless, boneless chicken breast halves
1/4 c. flour
2 eggs
1 c. dry unflavored bread crumbs
1/2 c. fresh grated Parmesan cheese
6 tsp. chopped fresh oregano or 2 tsp. dried
1/3 c. olive oil
Salt & freshly ground black pepper

1. Using sharp knife, remove and discard any excess fat and gristle from chicken breast. Cut away tendon from fillet. Place 1 breast half, smooth side down, on sheet of waxed paper. Top with another sheet of waxed paper. Pound cutlet until it is about 1/8" thick. Discard waxed paper. Repeat process with the remaining breast halves.

2. Dust pounded cutlets with flour on clean sheet of waxed paper; shake off any excess.

3. Place eggs in bowl and beat. Place bread crumbs, Parmesan cheese and oregano in another bowl and stir together.

4. Dip each cutlet first in egg and then in crumb mixture. Set cutlets aside on wire rack until ready to cook.

5. Heat oil in skillet over moderately high heat until almost smoking. Place 2 cutlets in skillet and fry until crisp and golden brown. Turn over with tongs and fry on other side about 2 minutes. Drain on paper towels and fry remaining cutlets in same manner. Sprinkle lightly with salt and pepper.