Chicken Piccata - cooking recipe

Ingredients

3 to 4 boneless chicken breast halves
2 eggs
1 c. plain bread crumbs
4 Tbsp. grated Parmesan cheese
1 1/2 c. water
2 chicken bouillon cubes
juice of 1/2 to 1 lemon (depending on taste)
1 stick margarine or butter

Preparation

Pound breasts thin between 2 sheets waxed paper.
Dunk chicken pieces in beaten eggs and then coat with a mixture of bread crumbs and Parmesan cheese.
Fry the coated chicken pieces in 1 stick butter until golden brown on both sides.
Remove chicken from pan and in same pan, add mixture of water, bouillon cubes and lemon juice.
Put chicken back into pan and let simmer for about 10 minutes.
Garnish with parsley and lemon slices.
(Electric frypan works best.)