Instructions: Remove any fat from chicken; pound each filet slightly to even thickness. Whisk egg and milk in shallow dish. In bowl or plastic bag, combine Parmesan and flour. Heat oil and butter in large skillet. Dip chicken in egg mixture, then coat with Parmesan mixture. Brown on both sides, turning once, until cooked through. Season to taste. Drain on paper towels and serve hot.

Makes 4 servings.

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