Recipe - Parmesan-Crusted Lemon Chicken

6 Chicken breasts halves,
boneless, skinless
5 tablespoon Lemon juice fresh
2 Eggs
1 One fourth cup Breadcrumbs dry
One half cup Parmesan grated
2 teaspoon Lemon peel grated
One half Stick butter (4
tablespoons)
Lemon wedges

Pound each chicken piece to thickness of One half 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 mediumhigh 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini