2 whole chicken breasts, skinned, halved, and boned
1/4 c. flour
1 c. dry Italian bread crumbs
1/2 c. Parmesan cheese
2 tsp. Italian seasoning
2 tsp. oregano leaves
2 eggs, beaten
1/3 c. oil

Pound chicken until about 1/8 inch thick. Dust chicken cutlets with flour. In a small bowl, combine bread crumbs, Parmesan cheese, Italian seasoning, and oregano. Dip each cutlet in egg, then in crumb mixture. Set cutlets aside until ready to cook. Heat oil in skillet over medium high heat. Fry until crisp and golden brown. Drain on paper towel. Squeeze lemon juice over hot chicken, if desired.

This is a delicious recipe, try it!