Chicken breast, split, skinned and boned
egg, beaten with a splash of milk
flour seasoned with salt, pepper, and Parmesan cheese
olive oil, butter
mince with garlic, to taste
splash of lemon juice
Flatten chicken pieces between sheets of waxed paper with a
rolling pin or mallet to 1/4 inch thickness - or as close as you
can get it - at least less than 1/2 inch.
Combine egg and milk in a shallow dish.
Combine flour, salt, pepper, and Parmesan cheese on waxed paper.
Dip chicken into egg mixture, then flour mixture to coat all sides.
Heat olive oil and butter in large skillet.
Brown chicken about 4 minutes per side (depending on thickness).
Add onions, garlic, and splash of lemon juice while browning.
Serve and savor with mustard as a garnish.