Breaded Chicken Fillets

3 or 4 chicken fillets pounded thin
½ cup or more bread crumbs (season them with garlic salt and powder)
Salt and pepper
2 or 3 beaten eggs
4 tbsp olive oil
½ cup chicken stock
3 tbsp lemon juice
¼ cup fresh chopped parsley

Make sure the chicken fillets are thin. Beat the eggs well in a bowl. Mix the breadcrumbs with the garlic salt and powder. Put some olive oil in a skillet and heat. Take each chicken fillet, dip it into the beaten egg and coat both sides with breadcrumbs. Place into the skillet and fry each side making sure that the chicken cooks through and it brown but not burned. Remove the chicken fillets and keep warm. In the skillet add the chicken stock and lemon juice. Heat and scrape up the browned chicken bits adding salt and pepper to taste. Put the fillets back into the skillet and coat with the sauce. Place on plates and pour a bit of the sauce over each and sprinkle with parsley. Best served with rice.