Chicken Milanese

Today is my dear friend Sharman's birthday, Sharman is like my Arizona Mom.  I never would have made it my first year down here with out her.  Some of us girls are all going to North for dinner to celebrate.  (North is this wonderful Northern Italian restaurant by our house.)  I was thinking if I were making dinner for Sharman, what would I make.  It has to be Italian, since we all love that.  Chicken Milanese seems perfect.  
4   Whole Chicken Breast Halves Without Skin
Flour -- as needed
1   Cup Panko Bread Crumbs (these are finer and make for a crispier finish)
1/4 Cup Parmesan Cheese -- grated
1/8 Teaspoon Pepper 
1/8 Teaspoon Salt
2   Tablespoons Milk
4   Whole Egg
1   Cup Olive Oil
2   Tablespoons Butter, Unsalted
2   Tablespoons Lemon Juice
1   Each Lemon -- sliced
4   Each Parsley Sprigs -- fresh

Cut chicken breasts in half. Flatten chicken to thickness of 1/4 inch, using meat mallet. Mix cheese, breadcrumbs, minced parsley, salt and pepper in large bowl.Whisk egg with milk in medium bowl to blend. Lightly flour chicken, then dip chicken into egg, then into breadcrumb mixture, coating completely and pressing to adhere. Shake off excess breadcrumbs.Heat oil in heavy large deep skillet to 375°F . Add chicken and cook until golden brown and cooked through, about 4 minutes per side.  Using tongs, transfer to paper towels and drain. Transfer chicken to platter.Melt butter in pan. Add in lemon juice, swirling to combine, and pour over chicken.

When I make this dish I like to make a simple salad of arugula and cherry tomatoes cut in half, toss with a little salt, pepper, olive oil and red wine vinegar.  Serve it on top of the chicken for a presentation worthy of North!