Parmesan-crusted lemon chicken

Yield: 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

Instructions:

-tablespoons) Lemon wedges 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.