1 cup uall-purpose flour
2 large eggs
2 tablespoon olive oil
1 cups dried bread crumbs
2 tablespoons fresh Italian parsley, finely minced (or, 1/2 tsp. dried Italian herbs)
Salt and fresh ground black pepper
4 skinless, boneless chicken breasts, sliced thin
2 tablespoons olive oil
1 lemon sliced into wedges
4 each fresh parsley sprigs (for garnish)
Spread flour in shallow baking dish. Beat eggs in another dish. Mix bread crumbs, cheese and minced parsley in third shallow baking dish. Season each with salt and pepper.
Season cutlets on both sides with salt and pepper. Dredge cutlets in flour, coating both sides and shaking off the excess. Then, using tongs, dip both sides of cutlets in egg mixture, letting excess drip back into baking dish to ensure very thin coating. Finally, dip both sides of cutlet in bread crumbs.
Preheat a saute pan over medium heat, add butter and oil to each pan. Heat until butter is melted and sizzling. Place 2 cutlets in each pan and cook until golden brown and crisp, about 2-1/2 minutes. Flip over, reduce heat to medium, and continue cooking until golden brown and chicken is cooked through, 2-1/2 to 3 minutes longer. Drain on rack set over a baking sheet, then transfer to a warm serving platter. Top with Marinara sauce and serve with lemon wedges and garnish with parsley sprigs.