Parmesan-crusted lemon chicken

Yield: 6 servings

Measure Ingredient
6 \N Chicken breasts - halves, boneless, skinless
5 tablespoons Lemon juice - fresh
2 \N Eggs
1¼ cup Breadcrumbs - dry
½ cup Parmesan - grated
2 teaspoons Lemon peel - grated
½ \N Stick butter - (4 tablespoons)
\N \N Lemon wedges

Pound each chicken piece to thickness of ½ 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 ⅓ 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.

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