Number of Servings: 34 to 6 Chicken Breasts (boneless, skinless)
2 Eggs
½ cup Parmesan Cheese (grated)
2 tbsp Corn flour
1 cup Bread Crumbs
1 tsp Kosher Salt
1/2 tsp Ground Black Pepper
4 tbsp Unsalted butter
3 tbsp Olive Oil
1 Lemon
1 tsp Parsley Flakes
1 tsp Oregano Leaves

1. Preheat oven to 450 degrees F.
2. Prepare the chicken by halving and then halving again lengthwise to ensures that the coating will not burn before the chicken is cooked through.
3. Pound the chicken breasts by using rolling pin until they are 1/4-inch thick.
4. Blend the corn flour, egg, lemon juice, salt, and pepper in a shallow dish.
5. Combine the bread crumbs, parmesan,oregano and parsley in the other shallow dish.
6. Coat the chicken breast with the corn flour mixture.
7. To crust the chicken breasts, dip each in the egg white mixture and then roll in the bread crumbs.
8. Put the chicken to a rack set over a baking sheet and bake for 20 minutes.
9. Serve with sauces.