Chicken Escallops

Directions

1. 1
   Combine flour, salt and pepper; set aside for later.
2. 2
   Combine bread crumbs and Parmesan cheese, set aside for later.
3. 3
   Open each breast and lay on waxed paper, pound flat with mallet.
4. 4
   Dredge with flour mixture, refrigerate 1/2 hour.
5. 5
   Combine egg and water, whip. Dip each floured breast in egg mixture, drain thoroughly.
6. 6
   Coat each with bread crumb-cheese mixture, press coating on firmly with knife blade.
7. 7
   Cover lightly and refrigerate 1/2 hour for coating to firm.
8. 8
   Heat oil in heavy skillet until bread cube sizzles gently and browns on the edges.
9. 9
   Fry each escallop in hot oil 4 minutes on each side or until thoroughly cooked.
10. 10
    Place on serving platter and drizzle with hot chicken gravy, if desired.