Set up 3 shallow bowls for breading. Place flour in the first bowl, place whisked eggs and 1/4 cup of water in the second bowl, and place grated cheese and breadcrumbs (mixed) in the third bowl. Season the chicken breasts with salt and pepper.

Bread the chicken by coating each breast with the flour, then dip in the egg, then thoroughly coat with the cheese/breadcrumb mix. Set aside on a platter.

In a saute pan (medium-high heat), place 1/2 tablespoon each of the butter and oil. Add 4 of the coated breasts and cook 4-5 minutes on one side until golden. Turn each piece over and cook second side 4-5 minutes (the chicken will still be undercooked in the middle). Transfer chicken to a cookie sheet. Add the remaining butter and olive oil to the pan and repeat for remaining 4 breasts. Transfer the cookie sheet with all the chicken breasts to the oven and cook until the chicken is thoroughly cooked through (about 5 minutes).

(Makes 8 pieces)

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