4 skinless, boneless breast halves, about 1 1/4 lb.
1 egg
2 tbsp. milk or water
2 tbsp. virgin olive oil
2 tbsp. butter
Juice of 1 lemon
8 thin seeded lemon slices
2 tbsp. finely chopped Italian parsley

Place each chicken breast half between sheets of plastic wrap. Pound the chicken very thin with a flat mallet or meat pounder. Sprinkle with salt and pepper. Dredge on both sides with flour. Shake off excess.

Beat egg well. Add milk, salt, and pepper to egg. Blend well with a wire whisk. Dip chicken breasts in egg mixture to coat well on both sides. Remove excess egg mixture.

Heat oil in a non-stick skillet. Cook over medium high heat about 2 minutes until done in both sides. Remove chicken to a warm plate and add butter and lemon juice in skillet. Cook and blend well quickly. Pour sauce over chicken. Garnish with lemon slices and sprinkle with parsley. Yield: 4 servings.