Ingredients:
1/2 cup quick oats
3 TB fine, fresh bread crumbs
1/2 cup grated Parmesan cheese
2 whole boneless, skinless chicken breasts, halved and pounded
1/4 cup flour
1 egg
1 TB water
2 TB butter
1 TB veg. oil
salt to taste
1) Place the oats in a food processor and pulse until fine. Transfer to a shallow bowl and stir in bread crumbs and cheese. Sprinkle the chicken with salt and dust lightly with the flour. Beat the egg with the water in a shallow bowl. Dip the chicken into the egg mixture, letting any excess drip off. Then coast with the bread crumb mixture. Stack the prepared chicken between sheets of wax paper and let stand 20 min.
2) Heat the butter with the oil in a large heavy skillet over medium heat. Saute the chicken pieces two at a time until golden brown on both sides (about 4 in per side). Keep warm in a 225 degree oven while cooking remaining chicken breasts. Serves 2-4.
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