4    Chicken breasts; skinned an
2    Eggs; lightly beaten
1 1/2 c  Bread crumbs; dry
2/3    Parmesan; grated
1/2 c  Butter
Lemon wedges (optional)

Cut chicken breasts into strips about 4″ long and 1/2″ wide. Dip each
strip into beaten eggs, then into mixture of bread crumbs. In large
skillet, melt half of butter and cook chicken in single layer till crisp,
about 3 minutes each side, adding more butter as necessary. Drain on paper
towels and serve with lemon wedges, if desired.