4 whole chicken breasts, boned, skinned & split
1/2 c. grated Parmesan cheese
1 c. fine, dry Italian style bread crumbs
3 lg. eggs, beaten with 1 tbsp. water
1/4 c. lightly salted butter
1/4 c. corn oil
1/4-1/3 c. freshly squeezed lemon juice

Flatten chicken breasts to 1/2" fillets. Combine cheese with bread crumbs. Dip breasts in egg mixture, then dredge in cheese-crumb mixture. Let set in refrigerator at least 15 minutes. Combine butter and oil in large skillet. Saute fillets 5 minutes each side, or until brown and cooked through. Drain; keep warm on platter. To make sauce, stir lemon juice into pan drippings. Heat, but do not boil. Spoon over chicken.