Parmesan Chicken

Chicken Parmesan:
1 1/2 lbs chicken breasts
1 cup flour
1 tsp salt
1/2 tsp black pepper
2 extra large eggs
1 cup seasoned bread crumbs (I like garlic & herb)
1/2 cup grated parmesan cheese
butter
olive oil

Cut chicken breasts into large strips.  Combine flour, salt and pepper in a shallow bowl.  Beat the eggs with 1 TBS water and pour into another shallow bowl.  Combine the breadcrumbs and parmesan in another bowl.  Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the breadcrumb mixture, pressing lightly to coat.

Heat 1 TBS butter and 1 TBS olive oil in large saute pan and cook the ckicken strips on medium low heat for about 3 minutes on each side, until cooked through.  Serve topped with marinara sauce and white sauce. 

White Sauce:
2 TBS butter
2 TBS flour
1 1/2 cups heavy whipping cream
1/3 cup parmesan cheese
Dash garlic powder
Dash nutmeg

Melt butter, stir in flour then gradually stir in cream.  Cook until slightly thickened.  Stir in  parmesan cheese, garlc and nutmeg.  Serve over Chicken Parmesan.