Parmesan-Crusted Lemon Chicken

1. 1

   Pound each chicken piece to thickness of 1/2 inch between sheets of waxed paper.

2. 2

   Place chicken in baking dish.

3. 3

   Pour 4 tablespoons lemon juice over chicken and turn to coat.

4. 4

   Let stand 10 minutes.

5. 5

   Beat eggs with remaining 1 tablespoon lemon juice in medium bowl.

6. 6

   Combine breadcrumbs, Parmesan and lemon peel in shallow dish.

7. 7

   Dip 1 chicken breast into egg mixture.

8. 8

   Dip into breadcrumbs to coat; gently shake off excess.

9. 9

   Season with salt and pepper.

10. 10

    Repeat with remaining chicken, egg mixture and breadcrumbs.

11. 11

    Melt 2 tablespoons butter in heavy large skillet over medium-high heat.

12. 12

    Add 1/3 of chicken to skillet and saute until golden brown and cooked through, about 2 minutes per side.

13. 13

    Transfer to platter and keep warm.

14. 14

    Repeat with remaining chicken in 2 more batches, adding 1 tablespoon butter with each batch.

15. 15

    Garnish platter with lemon wedges and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.