Parmesan Crusted Lemon Chicken 1
Ingredients
6 chicken breast 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
1/2 stick butter (4 Tbsp.)
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 sauté 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 Tbls. butter with each batch. Garnish platter with lemon wedges and serve.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)