Parmesan Crusted Lemon Chicken

Serves:

Ingredients:

6 Chicken breasts - halves,
-boneless, skinless
5 tb Lemon juice - fresh
2 Eggs
1 1/4 c Breadcrumbs - dry
1/2 c Parmesan - grated
2 ts Lemon peel - grated
1/2 Stick butter - (4
-tablespoons)
Lemon wedges

Method:

Pound each chicken piece to thickness of 1/2 inch between sheets of waxed paper.
Place chicken in baking dish.
Pour 4 tablespoons lemon juice over chicken and turn to coat.
Let stand 10 minutes.
Beat eggs with remaining 1 tablespoon lemon juice in medium bowl.
Combine breadcrumbs, Parmesan and lemon peel in shallow dish.
Dip 1 chicken breast into egg mixture.
Dip into breadcrumbs to coat; gently shake off excess.
Season with salt and pepper.
Repeat with remaining chicken, egg mixture and breadcrumbs.
[Note from me: Let breaded chicken sit on wax paper for at least 10 minutes and the coating will not fall off the meat when sauteeing.
] Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
Add 1/3 of chicken to skillet and saute until golden brown and cooked through, about 2 minutes per side.
Transfer to platter and keep warm.
Repeat with remaining chicken in 2 more batches, adding 1 tablespoon butter with each batch.
Garnish platter with lemon wedges and serve.
Serves 6.
From: MICHELLE BASS Recipe from "Too Busy To Cook", Bon Appetit, December, 1991.