Chicken Escallops

Combine flour, salt and pepper; set aside for later.

Combine bread crumbs and Parmesan cheese, set aside for later.

Open each breast and lay on waxed paper, pound flat with mallet.

Dredge with flour mixture, refrigerate 1/2 hour.

Combine egg and water, whip. Dip each floured breast in egg mixture, drain thoroughly.

Coat each with bread crumb-cheese mixture, press coating on firmly with knife blade.

Cover lightly and refrigerate 1/2 hour for coating to firm.

Heat oil in heavy skillet until bread cube sizzles gently and browns on the edges.

Fry each escallop in hot oil 4 minutes on each side or until thoroughly cooked.

Place on serving platter and drizzle with hot chicken gravy, if desired.