This is one of those recipes I have been making for so many years I can do it in my sleep. It still remains a favorite in our house.
Boneless, skinless chicken breasts
Freshly ground black pepper
Dry bread crumbs
Parmesan cheese, grated
Good-quality olive oil
Pound the chicken between sheets of wax paper until they are around 1/4-inch thick. Combine the flour and black pepper in one plate. On a second plate, beat eggs with a touch of water. On a third plate, combine bread crumbs and Parmesan cheese. Coat the chicken breasts on both sides with flour, then dip in egg, and then dredge in bread crumb mixture, pressing lightly.
Heat about 1 tablespoon butter and 1 tablespoon olive oil in a large skillt and cook chicken in batches on medium to medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil to cook more chicken breasts.
Serve with lemon wedges on the side to squeeze over chicken. This is also nice served on top of mixed greens dressed with a lemon vinaigrette. Tonight I served it with fresh tomatoes and basil dressed with balsamic vinaigrette and pasta tossed with olive oil and a little garlic.