2 lg. breasts of chicken
Salt and pepper to taste
2 tbsp. milk
1/3 c. grated Parmesan cheese
4 tbsp. butter
Lemon wedges
1/4 c. flour
2 eggs
3/4 c. fine dry seasoned or unseasoned bread crumbs
2 tbsp. oil

Have chicken breasts skinned, boned, and halved. Flatten them slightly between 2 sheets of waxed paper. Season flour with salt and pepper. Beat eggs and milk together. Mix bread crumbs and Parmesan cheese. Dredge breasts lightly in flour; dip in beaten egg and roll them in bread crumb mixture, coating well. Let stand for half an hour before cooking. Heat butter and oil in skillet. Saute breasts until golden on both sides. About 2 minutes a side. Garnish with lemon wedges. Makes 4 servings.

This is a great dish for a hungry brownie. This is Tricia'a favorite.