Parmesan -crusted Chicken

4 Slices Firm white bread (Dried out), Tear into large peaces
1/2 C. Grated Parmesan Cheese
2 T. Coarse Chopped Fresh Parsley (I used dried)
coarse salt and ground pepper
1 Egg (lightly beaten)
4 Boneless Skinless Chicken Breast Cutlets
2 T Olive Oil
2 T Fresh Lemon Juice
1 T Dijon Mustard
t T Cold Butter (Cut into small peaces)

1) In a food processor, pulse Bread, Parmesan, Parsley, and 1/4 t. Salt and Pepper until fine crumbs form. Transfer mixture to one shallow bowl; place Egg in another.

2) One at a time, dip each Chicken cutlet into Egg; let excess drip off, then dip into breadcrumb mixture. Press on crumbs firmly.

3)Heat 1 T. Oil in a large skillet over med heat. Cook Cutlets, two at a time, adding remaining T. of Oil for second batch, until cooked through, 2-3 min on each side.

4)Wipe skillet clean. Add Lemon Juice and 1/4 C. Water; cook over low heat until steaming (Not boiling but when the steam first starts to come off the top), 1 min. Add Mustard. Remove pan from heat, and stir in Butter until combined. Serve cutlets with sauce pored over.

This was so good. I served it with rice-a-roni and green beans. Doran pulled a face when I told him what it was but ended up asking for my to make it again.