1 lb. boned and skinned chicken breast
1 egg
3/4 c. Italian style bread crumbs
1/4 c. oil
1/2 c. dry white wine
3 tbsp. lemon juice

Flatten chicken breast until thin. Beat egg with 1 teaspoon water. Dip chicken in egg then coat with bread crumbs. Heat oil in large skillet. Add chicken and cook until golden and cooked through, about 5 minutes. Remove from pan. Drain any remaining oil.

Add wine and lemon juice. Stir over medium heat until slightly reduced, about 1 minute. Return chicken to skillet, heat for 1 minute. Serve garnished with lemon wedge and parsley, if desired.