• 6 chicken breasts, sliced thin (or chicken cutlets)
• 1 lb Italian flavored breadcrumbs
• ¼ cup Parmesan cheese
• 1 cup olive oil
• 2 lbs shredded mozzarella cheese
• salt for seasoning
• pepper for seasoning

Limone Sauce

• 6 cans chicken broth
• 1 lb butter
• 8 oz flour
• juice of 5-6 lemons
• 16-oz package sliced mushrooms

Egg Wash

• 3 large eggs
• ½ cup whole milk
• pinch of salt
• pinch of pepper

Prepare & Fry the Chicken

1. Preheat oven to 500º
2. Slice chicken breasts thinly
3. Mix breadcrumbs with Parmesan cheese and spread in an even layer on a cookie sheet
4. Make egg wash by mixing the eggs, milk, salt and pepper
5. Dip each chicken breast into the egg wash, then transfer to the breadcrumbs, coating each side thoroughly
6. After each side is breaded, press down firmly with your palms to flatten each piece
7. Heat olive oil in heavy, large sauté pan. When olive oil is fully heated place breaded chicken breasts in the pan, cooking about 3 minutes each side, until golden brown. (Don't be afraid to under-cook the chicken, because it will be baked in the oven as well)
8. Once each side is golden brown, place chicken on a paper towel to absorb the extra oil
9. Layer the golden brown breaded chicken into one layer in a large baking pan

Make the Sauce & Bake the Chicken

1. In a large saucepan, add the chicken broth and butter until the butter is melted
2. Add the flour slowly, whisking constantly so that the flour doesn't clump
3. Squeeze the lemons, one by one into the mixture, while continuing to whisk
4. Whisk until the sauce begins to thicken to a gravy consistency. If the flour does clump, strain the sauce into another saucepan to eliminate the flour balls.
5. Add the mushrooms to the sauce and bring entire mixture to a boil
6. Once the sauce reaches a boil, remove from the heat and generously pour over all of the breaded, cooked chicken
7. Sprinkle the shredded mozzarella over the chicken and sauce
8. Bake approximately 15-20 minutes until cheese has lightly browned and is bubbling