Ingredients

6 chicken breasts halves, boneless, skinless
5 Tbsp. lemon juice, fresh
2 eggs
1-1/4 C. breadcrumbs, dry
1/2 C. parmesan, grated
2 tsp. lemon peel, grated
1/4 Tbsp. stick butter
lemon wedges

Cooking Instructions

Pound each chicken piece to thickness of 1/2 inch between sheets of waxed paper. Place chicken in baking dish. Pour 4 Tbls. lemon juice over chicken and turn to coat. Let stand for 10 minutes. Beat eggs with remaining 1 Tbls. 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 Tbls. butter in heavy large skillet over medium-high heat. Add 1/3 of chicken to skillet and Saute until golden brown and cooked through, for about 2 minutes per side. Transfer to platter and keep warm. Repeat with remaining chicken in 2 more batches, adding 1 Tbls. butter with each batch. Garnish platter with lemon wedges and serve.
 
 
"Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)