• 4 chicken breasts, skinned and boneless
• flour
• 2 eggs, lightly beaten
• 2 Tbsp milk
• fine breadcrumbs
• parmesan cheese
• 1/3 cup olive oil

Lemon Chive Sauce

• 1 Tbsp corn starch
• 1 cup water
• 1/4 cup lemon juice
• 1 chicken bouillion cube
• 1 Tbsp honey
• 1 Tbsp brown sugar
• 1 Tbsp chopped fresh chives

1. Pound chicken brests between plastic wrap until thin (1/8 inch).
2. Toss schnitzels in flour, shake away any excess.
3. Combine eggs and milk and dip schnitzels.
4. Combine breadcrumbs and parmesan and coat schnitzels.
5. Cook until browned and tender.
6. Sauce: Blend cornstarch with water in a pan, add lemon, chicken cube, honey and sugar.
7. Stir over heat until sauce boils and thickens.
8. Stir in chives and serve on the side with schnitzels.

(Bob)