Chicken Limone

4 boneless, skinless chicken breasts

2 eggs

2 tablespoons water

½ teaspoon salt

½ teaspoon pepper

1 cup all-purpose flour

1 cup Italian-style bread crumbs

½ cup grated parmesan cheese

2 tablespoons olive oil

8 lemon slices

¼ cup melted butter

Juice of 1 lemon

2-3 cloves garlic, finely chopped, fresh garlic, optional

Heat oven to 350 degrees.

Cut chicken breasts lengthwise into eight pieces. Place chicken between sheets of wax paper and pound to ¼-inch thickness.

In a shallow bowl, lightly beat eggs with water. In second bowl whisk together flour, salt and pepper. In third bowl combine bread crumbs and parmesan. Dredge chicken in flour, shaking off excess. Dip in egg wash and then coat in breadcrumb mixture.

Heat a skillet, add olive oil and when hot, brown chicken, about 3 minutes on each side. Remove chicken to cookie sheet, place a slice of lemon on each and bake 20 minutes.

In the meantime, combine melted butter and lemon juice and pour over chicken after 20 minutes of baking. If desired, sprinkle diced garlic over chicken. Return to oven for 10 minutes or cooked through.

Serves four.