Chicken Picatta

Cut chicken into pieces measuring about 3 inches by 3 inches (approx). Place between sheets of wax paper and pound lightly to flatten, using the bottom of a heavy skillet or a flat mallet (or your rolling pin). Beat eggs. Add dollop of milk. blend the flour with a little less amount of the bread crumbs. mixture should still basically look "floury". add pepper, (to taste) oregano and a little of the parsley. Mix together. Dip chicken pieces in egg mixture and then roll in flour mixture. coating should be fairly light. Do all and set aside on a dish. In large fry pan, put in olive oil -- not too deep (chicken does not have to be covered by the oil). When it is very hot but not brown, add the chicken in one layer and cook until golden brown. Turn and cook until golden brown on the other side. Cooking time should be from 4-6 minutes. Carefully pour off the fat from the skillet, holding the meat back with spoon or lid. Add the mushrooms. Return skillet to the heat and add the wine (about 3/4 to 1 cup). Cook briefly until it starts evaporating, stirring to dissolve any brown particles in the skillet. Add the lemon juice and turn meat into the thin sauce thus created. Transfer the meat to a warm platter, and garnish with lemon slices and fresh parsley if available. Serve with side of thin spaghetti and sauce. Serves 4