Total Calories: 334
Place flour on a sheet of waxed paper. On a second sheet of waxed paper, mix bread crumbs and Parmesan cheese. In a pie plate with a fork, beat egg, milk, onion salt and pepper until blended.
Remove skin from chicken breasts. Rinse and pat chicken dry. Roll in flour. With tongs, dip floured chicken into egg mixture, then in crumb mixture, coating well. Place chicken on a wire rack to dry for 5 to 10 minutes.
In a large skillet over medium heat, melt butter or margarine with oil. Fry chicken breasts for 3 minutes or until golden brown. Turn with tongs and fry 2 to 3 minutes longer or until no longer pink when cut in thickest portion. Remove to serving plate. Quickly add water, lemon juice and parsley to skillet, stirring up any browned bits. Spoon over chicken and serve immediately.
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