Parmesan-Crusted Lemon Chicken

By á-170456

Ingredients

• 6 boneless skinless chicken breast halves
• 5 tablespoons fresh lemon juice
• 2 eggs
• 1 1/4 cups dry breadcrumbs
• 1/2 cup grated Parmesan
• 2 teaspoons grated lemon peel
• Salt to taste
• Freshly-ground black pepper to taste
• 4 tablespoons butter - (1/2 stick)
• Lemon wedges

Details

Servings 6

Preparation

Step 1

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.

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.

This recipe yields 6 servings.