| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chicken | 6 | Servings | |
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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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