4    Chicken breast halves; skin
3/4 c  Parmesan; freshly grated
2 tb Parmesan; freshly grated
3/4 c  Breadcrumbs; fresh white
1 tb Parsley; minced fresh
1/8 ts Salt
1/8 ts Pepper; freshly ground
1    Egg
1/2 c  Milk
2 c  Olive oil
2 tb Butter; unsalted
2 tb Lemon juice; fresh
1    Lemon; quartered
Parsley springs; fresh

Flatten chicken breasts between sheets of waxed paper to thickness of 3/8
inch, using meat mallet or rolling pin. Mix cheese, breadcrumbs, minced
parsley, salt and pepper in large bowl. Whisk egg with milk in medium bowl
to blend. Dip chicken into egg, then into breadcrumb mixture, coating
completely and pressing to adhere. Shake off excess breadcrumbs. Heat oil
in heavy large deep skillet to 375 degrees. Add chicken and cook until
golden brown and cooked through, about 4 minutes per side. Using tongs,
transfer to paper towels and drain. Transfer chicken to platter. Melt
butter in small saucepan. Mix in lemon juice and pour over chicken. Garnish
with lemon wedges and parsley sprigs. *** My notes: I found that 3/4 cup
each parmesan and breadcrumbs makes too much coating for 4 chicken breasts,
so I reduced the amounts to 1/2 cup each- which is still about enough for 6
breasts. I use Bertolli Extra Light olive oil for frying, and just enough
to cover the bottom of the skillet.