1 1/2 lbs. skinless, boneless chicken breast
3 tbsp. flour
1 egg
2 tsp. water
1/2 c. fine dry bread crumbs
1/2 c. grated Parmesan cheese
1 tsp. basil or oregano
1/4 tsp. garlic salt
1/4 tsp. pepper
3 tbsp. oil
3 tbsp. butter

Cut chicken breasts into 1 1/2 inch wide strips. Roll in flour. Beat the egg with the 2 teaspoons of water and dip the chicken into the egg, then dip the chicken into a mixture of the bread crumbs, Parmesan cheese, basil, garlic salt, and pepper. Arrange the strips on a piece of waxed paper to dry for about 15 minutes.

Heat the oil and butter in a heavy skillet over medium heat until hot. Brown the chicken strips on both sides until crisp and golden, about 12 minutes. Makes six servings. If to be served hot, place in a covered casserole and wrap in a towel and layers of newspaper. If to be served cold, refrigerate at least three hours.