Cooking Recipe Parmesan-Crusted Lemon Chicken
Recipe Ingredients
Directions
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.