Parmesan Chicken

6 chicken breast halves without skin
1/3 cup flour
1 teaspoon paprika
3/4 teaspoon salt
dash pepper
1 egg, beaten
2 tablespoons water
2/3 cup fine dry bread crumbs (I usually use Italian bread crumbs)
2/3 cup Parmesan cheese
1/2 cup butter or margarine
shortening

Wash and dry chicken pieces. Combine flour, paprika, salt and pepper in paper sack. Drop chicken into flour mixture; coat thoroughly. In shallow dish blend egg and water. Dip chicken pieces into egg mixture; then roll in combined bread crumbs and Parmesan cheese. If desired, allow chicken pieces to dry on rack for 30 minutes. In hot butter (to which extra shortening may be added, if needed) saute chicken, uncovered until golden on all sides, using tongs to turn. Lower heat; cook, uncovered, turning occasionally for 30 to 45 minutes or until tender and brown. Drain thoroughly. Serve hot or cold.
You can also transfer the chicken to a baking dish and bake chicken at 350' until done.