• 2 whole chicken breasts, skinned, split, boned and excess fat trimmed 
• 3 eggs 
• Coarse salt and freshly ground pepper to taste 
• 2 cups unseasoned bread crumbs 
• 2 teaspoons minced fresh rosemary leaves 
• 1 pound small button or cremini mushrooms sliced
• 3 lemons cut into wedges 
• 4 tablespoons ricotta cheese 
• 1 small bunch fresh parsley chopped fine as garnish  
• Olive oil for frying 
• 2 tablespoons butter

Squeeze the lemons through a strainer to catch the seeds and keep the juice for the final sauce.

Gently pound chicken flat between pieces of wax paper or plastic wrap. They should be about the same thickness as veal scalopini. Lightly beat eggs in a shallow bowl; season with salt and pepper. Combine breadcrumbs and rosemary in small bowl; spread them out on a plate.

Dip chicken in egg, then in breadcrumbs, coating both sides.

Pour enough oil into a skillet to come to a depth of 1/2 inch. When oil is hot, fry breaded chicken until golden brown on both sides and just cooked through, approximately 4 minutes. Place chicken on paper towels to drain as you lift them out of frying pan.

Add the mushrooms slices and the butter to the frying pan and sauté for one minute. Turn off heat and add the lemon juice to the mushrooms. Swish the pan back and forth for a minute to mix the butter and lemon into a sauce.

Arrange the chicken on a plate. Spoon some of the mushrooms and a little of the lemon sauce over the chicken. Next garnish each chicken with a tablespoon of ricotta on top. Sprinkle with a little parsley and serve.