4-6 chicken cutlets, cut thin
2 eggs
3 tbsp. water
1/4 c. flour
3/4 c. dry bread crumbs
2 tbsp. butter
2 tbsp. vegetable oil
2 tbsp. lemon juice

Beat egg with 1 tablespoon of water in shallow dish. Place flour and bread crumbs on two separate pieces of wax paper. Turn chicken breasts in flour to coat evenly; shake off excess. Dip chicken in egg mixture, then lightly coat with bread crumbs.

Heat butter and oil in large skillet over medium heat. Saute chicken breasts 2 to 3 minutes on each side or until they are golden and firm to touch. Transfer to serving dish and keep warm. Add remaining 2 tablespoons of water and lemon juice to skillet; cook one minute, scraping up browned bits from bottom. Spoon over warm chicken breasts.