Preheat the oven to 375 degrees. Lightly oil a 13-by-9-inch baking dish. Place the chicken halves in a shallow dish and sprinkle both sides with lemon juice. Spread the bread crumbs on a baking sheet and toast in the oven for 5 - - 7 minutes until golden brown. Let cool. In a medium bowl, combine the parmesan cheese, walnuts and seasonings. Add the toasted bread crumbs and mix well. Spread the flour on a large, flat plate. Dip each chicken breast half into the beaten egg, dredge in the flour, dip in the egg again, and coat with the bread-crumb mixture, pressing to coat well. Place in a single layer in the prepared baking dish and bake for 30 - 35 minutes, or until juices run clear when the breasts are pierced with a knife. Serve at once. NOTES : * Preferably Parmigiano-Reggiano (2 ounces) Recipe by: "Parmigiano" by Pamela Sheldon Jones Posted to MC-Recipe Digest V1 #910 by LBotsko@aol.com on Nov 16, 1997