1 lb. boneless, skinless chicken breasts
1/4 c. oil
1 egg, beaten
1 tsp. water
3/4 c. Italian style bread crumbs
1/2 c. dry white wine
3 tbsp. lemon juice

Pound chicken breasts to 1/4 inch thickness. In a large skillet, heat oil until hot. In bowl, combine egg and water. Dip chicken in egg mixture, then in bread crumbs. Cook chicken in oil until well browned on both sides, about 5 to 7 minutes. Remove chicken from skillet and drain any remaining oil.

In skillet, combine wine and lemon juice over medium heat. Bring to a boil, stirring until slightly reduce about 1 minute. Return chicken to skillet and heat for 1 minute. Serve garnished with lemon slices and parsley if desired. Makes 4 servings.