Title: Parmesan Chicken Fingers with Lemon
Categories: Poultry
Yield: 4 Servings
| 4 | | Chicken breasts; skinned an |
| 2 | | Eggs; lightly beaten |
| 1 1/2 | c | Bread crumbs; dry |
| 2/3 | | Parmesan; grated |
| 1/2 | c | Butter |
| | | Lemon wedges (optional) |
Cut chicken breasts into strips about 4" long and 1/2" 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 till crisp,
about 3 minutes each side, adding more butter as necessary. Drain on paper
towels and serve with lemon wedges, if desired.