Chicken Schnitzel

(by Judith Viorst)

1/4 c. bread crumbs

1/4 c. grated Parmesan cheese

1 egg, beaten

1 - 2 small garlic cloves, minced

salt and lemon pepper to taste

6 boneless skinless chicken breasts, pounded until very thin

1/2 c. flour

6 T. butter

1 lemon, sliced

Mix together bread crumbs and Parmesan cheese.

Add salt, lemon pepper, and garlic to beaten egg.

Coat chicken breasts in flour, then egg, then bread crumb/cheese combo.

Cover with foil or wax paper and refrigerate (you want to cook when cold so coating stays on).

Heat 2 T. butter in large skillet over medium-high heat, and cook 2 chicken breasts on both sides until no longer raw (approximately 6 - 10 minutes; check with a small knife).

Repeat with remaining butter and chicken.

Serve with butter poured over chicken and a slice of lemon.

Serves 6.

(Read No Talking, the story that accompanies this recipe.)