Tuscany Chicken - cooking recipe

Ingredients

4 boneless, skinless chicken breasts
1 c. Italian bread crumbs
1 c. plain flour
1 c. grated Parmesan cheese
1 egg and water
1/2 c. olive oil
1/2 c. butter
black pepper
herbs to taste: basil, marjoram and oregano

Preparation

Pound chicken flat; dust with flour.
Dip in egg batter. Dredge in bread crumbs, Parmesan and herbs which you've mixed together.
Heat butter and olive oil in large skillet (1/2 at a time).
Saute chicken until brown.
Do this in 2 batches.
Serve over vermicelli and cheese.