• 4 boneless, skinless chicken breasts
• 1/2 to 1 cup flour
• 2 eggs, beaten
• 1 tbsp. olive oil
• 1/2 to 1 cup Parmesan cheese, grated (Asiago cheese would be delicious)
• 1/2 to 1 cup Italian seasoned breadcrumbs
• lemon zest (optional)
•  butter
• 1 tbsp. lemon juice
• 1-2 tsp. fresh parsley, minced if you have it, or use dried

If breasts are thick, pound them between 2 sheets of waxed paper until they are of equal thickness.  Dredge chicken in flour; combine eggs and olive oil; dip chicken in this mixture.  Finally combine equal parts cheese and breadcrumbs (lemon zest optional) and dredge the chicken breasts in this.

Melt enough butter to saute the chicken on both sides until done, depending on the thickness of the chicken.  Combine lemon juice and 1 tbsp. butter and pour over the dish during the last-minute or two of cooking.  Sprinkle with minced parsley.

Recipe by cooking with aunt juju  http://cookingwithauntjuju.com/2011/11/19/chicken-breast…armesan-cheese/