CHICKEN PICATTA 4 - 6 boneless, skinless chicken breasts 1/3 cup Seasoned bread crumbs 1/3 cup Parmesan cheese, grated 1/2 tsp. Salt 1/2 tsp. Pepper 1/4 cup vegetable oil 2/3 cup chicken broth 1 Tbsp. Worcestershire sauce 1 tsp. dried marjoram 2 Tbsp. lemon juice 1/3 cup fresh parsley, chopped Place chicken breasts between two pieces of wax paper and pound with a meat mallet until chicken is about 1/4 inch thick. Mix breadcrumbs, Parmesan cheese, and salt and pepper in a bag Place chicken, one breast at a time, in the bag and shake to coat chicken. Heat oil in a skillet and cook chicken until golden brown. Remove chicken from skillet and place on paper towels to drain. Add chicken broth, Worcestershire sauce and marjoram to skillet and cook for a couple of minutes. Add lemon juice and parsley and stir. Place chicken on serving plates and pour sauce over chicken.