Parmesan Crusted Chicken
(Excellent for Diabetics)

Note:  This meat is also great cut up and served on salads.  (Cella)

3 skinless chicken breast halves, each sliced into thirds lengthwise
1/2 cup white flour
2 large eggs, slightly beaten
1 1/2 cups shredded Parmesan cheese
6 tablespoons butter

Dip each piece of chicken breast in flour, gently shaking off excess.  Dip the meat next into beaten eggs, coating the whole surface.  Roll meat into shredded Parmesan cheese to coat meat.  In a large frying pan over medium heat, melt half of the butter and fry half the meat, turning as needed until meat is just cooked through and coating is lightly browned.  Keep meat warm while you cook rest of meat in remainder of butter.