Yield: 6 servings
|6 \N||Chicken breasts - halves, boneless, skinless|
|5 tablespoons||Lemon juice - fresh|
|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.
From: MICHELLE BASS Recipe from "Too Busy To Cook", Bon Appetit, December, 1991.