Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Chicken breasts - halves, 1/2 c Parmesan - grated
-boneless, skinless 2 ts Lemon peel - grated
5 tb Lemon juice - fresh 1/2 Stick butter - (4
2 Eggs -tablespoons)
1 1/4 c Breadcrumbs - dry 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.

Serves 6.

From: MICHELLE BASS Recipe from "Too Busy To Cook", Bon Appetit,
December, 1991.

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