Crunch-Coated Lemon Chicken

Recipe courtesy of Tejal

4 boneless breasts
1 large egg, lightly beaten
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1/2 cup wheat germ OR breadcrumbs (Wheat germ is just a bit healthier)
1 tablespoon butter or margarine (I substitute olive oil here)
3 tablespoons lemon juice

Flatten the chicken to 1/2 inch thickness, using meat mallet or rolling pin
Combine egg, salt and red pepper in shallow bowl.  Place wheat germ OR breadcrumbs in another shallow bowl.  Dip each chicken piece in egg mixture and then dredge thru wheat germ/breadcrumbs.
Melt butter in large skillet coated with cooking spray over medium heat.  Add chicken and cook for 3 minutes on each side or until done.  Remove chicken and keep warm.  Add lemon juice to skillet.  Cook over high heat, deglazing skillet by scraping bits that cling to bottom; pour over chicken.  Serves 4.