Serves: 4
Total Calories: 334

1/2 cup flour
3/4 cup bread soft white crumbs (about 2 slices)
1/3 cup Parmesan cheese grated
1 egg
1 tablespoon milk
1/2 teaspoon onion salt
1/8 teaspoon black pepper
4 chicken breasts, boneless
2 tablespoons butter or margarine
2 tablespoons vegetable oil
2 tablespoons water
2 tablespoons lemon juice
1/2 teaspoon parsley dried

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.

Nutritional Facts:

Serves: 4
Total Calories: 334
Calories from Fat: 162

More Recipes from the Just Good Cookin' Cookbook:
"Kentucky Jim's" Ribs
All-in-One Hamburger Supper
Always Good Quiche
Baked Chicken Divan (pictured on cover)
Breaded Fish
Cajun Red Beans And Rice
Cheese Or Shrimp Strata
Chicken And Vegetable Bake
Chicken Breasts Parmesan
Chicken-Fried Steak And Gravy
Chili-Tamale Skillet
Crispy Oven-Fried Chicken
Ham Carbonara
Hambalaya
Hawaiian Beans And Franks
Mandarin Pork Chops
Marinated Brisket
Marinated Cajun Fish
Meatballs Stroganoff
No-Wok Stir-Fry
Oven Fish Dinner
Pizz-agna
Potato Burgers With Gravy
Quick Skillet Goulash
Salmon-Under-Crust
Supper Nachos
Swiss Pepper Steak
Taco Pie
Tasty Liver And Onions
Teriyaki Steak
Vegetables A La King
White Enchiladas