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