Chicken Oregano

Some years ago, for one of the first events staged by our fledgling
former San Francisco company, Picnic Productions, three good
friends helped partner Lin and me prepare eight hundred pieces
of this chicken dish in our small kitchen. In spite of that large-scale
production, the recipe has remained an old friend. It can be served
hot from the oven, but makes such good picnic fare that I usually
serve it at room temperature.

2 eggs, lightly beaten
1/4 cup milk
1 cup unseasoned fine dry bread crumbs, preferably
     made from French or Italian bread
3/4 cup freshly grated Parmesan cheese
1-1/2 tablespoons dried oregano, finely crumbled
Salt
Freshly ground black pepper
10 chicken breast halves, thighs, or legs, or a combination

Preheat the oven to 350 F.
In a shallow bowl, stir together the eggs and milk. Combine the
bread crumbs, cheese, oregano, and salt and pepper to taste in a
separate shallow bowl. Dip the chicken pieces into the egg mixture,
then coat with the crumb mixture, patting crumbs so that they
adhere to all sides of the chicken. Repeat the dipping and coating
if necessary to coat the chicken sufficiently. Place the chicken
pieces on a greased baking sheet and bake until the meat is tender
and the coating is crisp, about 40 minutes.
Serves 5 or 6.