| 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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