Categories: Poultry 
      Yield: 4 servings 
  
      4    Chicken breasts; skinned an 
      2    Eggs; lightly beaten 
  1 1/2 c  Bread crumbs; dry 
    2/3    Parmesan; grated 
    1/2 c  Butter 
           Lemon wedges (optional) 
  
    Cut chicken breasts into strips  about 4" long and 1/2" wide. Dip each 
  strip into beaten eggs, then into mixture of bread crumbs. In large 
  skillet, melt half of butter and cook chicken in single layer till crisp, 
  about 3 minutes each side, adding more butter as necessary. Drain on paper 
  towels and serve with lemon wedges, if desired.