Lemon Fried Chicken

Okay, this is not really
fried chicken, just my fast, lazy, lemony version of it. I put lemon on anything I can get away
with. Sometimes I have to be sneaky
because not everyone agrees with me, but really, I think it improves the taste
of almost anything. Except maybe tooth
paste. This is incredibly easy, can be
made in a jiffy and is the best way to serve chicken cutlets, in my lemony
opinion.

Lemon Fried Chicken Recipe 
3 boneless skinless chicken
breasts
Salt and pepper
1 egg
Splash of milk (soy is good)
1 lemon
1 cup seasoned prepared bread
crumbs (Italian style)
1/2 cup grated parmesan
cheese
2 tablespoons olive oil 

Pound chicken breasts until thin. Season both sides with salt and pepper. Beat egg in shallow bowl and stir in milk and
juice of half a lemon. Pour bread crumbs in plate and mix with parmesan
cheese. Cover each chicken breast in egg
mixture, then dip in bread crumbs until well coated on both sides. Fry chicken in olive oil in a medium hot
skillet until well browned on both sides and cooked through, about 10
minutes. Squeeze lemon juice over both
sides and serve. Makes 2 servings.