4 skinless, boneless chicken breast halves
1/4 c. flour
2 eggs
1 c. dry unflavored bread crumbs
1/2 c. grated Parmesan cheese
6 tsp. chopped oregano
1/3 c. olive oil
Salt & pepper

Remove excess fat and gristle from chicken. Pound cutlet until 1/8 inch thick. Dust pounded cutlets with flour and shake off excess. Place eggs in bowl and beat. Place bread crumbs, Parmesan cheese and oregano in another bowl and stir together. Dip each cutlet first in egg and then in crumb mixture.

Heat oil in skillet over moderately high heat until almost smoking. Place 2 cutlets in skillet and fry until crisp and golden brown. Turn over and fry for another 2 minutes. Drain on paper towels then salt and pepper.