Sea salt and freshly ground black pepper
1 large egg beaten with 1 T water
½ cup dry plain bread crumbs
½ t fresh oregano leaves, minced
Zest of ½ lemon
1 T unsalted butter
Shavings of Parmigiano cheese
¼ cup fresh lemon juice
½ cup extra-virgin olive oil
Place each chicken breast half, one at a time, in a plastic resealable bag and lightly pound with a mallet or rolling pin to an even ¼-inch thickness.
Cook the chicken breasts for about 3 minutes per side, until cooked through and golden brown.
In a glass measuring cup, whisk together the lemon juice and olive oil.