1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly-ground pepper
2/3 cup Parmesan cheese, grated
4 chicken breast halves, boneless and skinless
1/4 cup butter (1/2 cube)
1/2 cup chicken broth
4 slices mozzarella cheese
In a shallow dish, combine flour, salt and pepper. In a separate shallow dish, beat eggs. In a third shallow dish, place Parmesan cheese (you can mix the cheese with bread crumbs if you want to lessen the fat content).
Dip chicken into seasoned flour, then into egg, and finally into Parmesan cheese. (Can repeat this process if a thicker crust is desired.)
In a large saute pan over medium heat, melt butter. Add chicken and saute until golden brown. Add wine and cook until chicken is no longer pink in the middle, about 10 minutes. Place mozzarella slices on top, cover and cook until cheese is melted, about 3 minutes. Sprinkle with parsley and serve.