Title: Parmesan-Crusted Lemon Chicken
Categories: Chicken
Yield: 6 Servings

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

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.

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