Parmesan Chicken Fingers with Lemon
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
skinned cut in strips |
|
| 2 | large |
eggs
lightly beaten |
|
| 1 ½ | cups |
bread crumbs
dry |
|
| ⅔ | cup |
Parmesan cheese
grated |
|
| ½ | cup |
butter
|
|
| 1 | wedges |
lemon
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
skinned cut in strips |
|
| 2 | large |
eggs
lightly beaten |
|
| 355 | ml |
bread crumbs
dry |
|
| 158 | ml |
Parmesan cheese
grated |
|
| 118 | ml |
butter
|
|
| 1 | wedges |
lemon
optional |
*
|
Directions
Cut chicken breasts into strips about 4" long and ½ inch wide.
Dip each strip into beaten eggs, then into mixture of bread crumbs.
In large skillet, melt half of butter and cook chicken in single layer until crisp, about 3 minutes each side, adding more butter as necessary.
Drain on paper towels and serve with lemon wedges, if desired.
