To make Parmesan-crusted chicken, coat chicken breasts with a ground mixture of Parmesan cheese, bread crumbs and parsley, and fry in a pan with olive oil. Martha Stewart offers a recipe for Parmesan-crusted chicken on MarthaStewart.com.
Tear 4 slices of firm white sandwich bread into large pieces and blend in a food processor along with 1/2 cup of grated Parmesan cheese, 2 tablespoons of coarsely chopped fresh parsley, and 1/4 teaspoon each of coarse salt and ground pepper. Blend until the mixture resembles fine crumbs, then remove to a shallow bowl. In a separate bowl, lightly beat 1 large egg. One at a time, dip 4 boneless, skinless chicken breast cutlets in the egg, allow the excess to drip off, then roll in the Parmesan-breadcrumb mixture. Press the crumbs onto the chicken breast.
Add 1 tablespoon of olive oil to a large nonstick skillet and heat to medium. Add the cutlets to the pan two at a time and cook for about two to three minutes per side, until cooked through. Add another tablespoon of olive oil before cooking the second set of chicken breasts.
To make a mustard sauce, wipe the skillet clean and add 2 tablespoons of fresh lemon juice and 1/4 cup of water. Cook over low until the liquid begins to steam, then add 1 tablespoon of Dijon mustard. Remove from heat, and stir in 2 tablespoons of butter until combined.