YIELD
6 servingsPREP
10 minCOOK
30 minREADY
45 minIngredients
Directions
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 bread crumbs, 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.
Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
Add ⅓ of chicken to skillet and sauté 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.
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