Categories: Chicken
Yield: 6 servings

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
Lemon wedges

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.

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