Breaded Chicken Breasts With Parmesan Cheese

• 4 skinless, boneless chicken breast halves, about 1 1/4 poundss
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 tablespoons flour
• 1 large egg, beaten
• 2 tablespoons water
• 1 cup fine fresh bread crumbs
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons corn, peanut or vegetable oil
• 4 tablespoons butter
• 1 tablespoon finely chopped fresh tarragon
• 2 tablespoons freshly squeezed lemon juice

1. Cut away and discard any white membranes or traces of fat from the breast halves.
2. Sprinkle each with salt and pepper.
3. Put the flour in a shallow dish.
4. Dip the breasts in the flour.
5. Coat well, and shake off excess.
6. Combine the egg with water, salt and pepper in another shallow dish, and beat to blend.
7. Combine the bread crumbs with Parmesan cheese in a third dish, and blend.
8. Dip the breast halves in the egg mixture, coating thoroughly.
9. Drain off excess.
10. Dip the pieces in the bread-crumb mixture, also coating thoroughly.
11. Pat the pieces lightly with the flat side of a large knife to make the crumbs adhere.
12. Heat the oil, preferably in a nonstick skillet, and add the breasts.
13. Cook over moderately high heat until golden brown on one side, 3 to 4 minutes.
14. Turn and cook 3 to 4 minutes or until golden brown on the second side.
15. Transfer the chicken to a warm platter; pour the fat from the skillet.
16. Add the butter to the skillet, and cook until bubbling.
17. Add the tarragon and lemon juice; blend.
18. Pour the sauce over the chicken, and serve immediately.

skinless, salt, freshly ground pepper, flour, egg, water, bread crumbs, freshly grated parmesan cheese, corn, butter, tarragon, freshly squeezed lemon juice

Taken from cooking.nytimes.com/recipes/4704 (may not work)