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Parmesan Crusted Lemon Chicken Recipe

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This recipe for Parmesan Crusted Lemon Chicken, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bon Appetit
Added: Tuesday, May 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 boneless skinless chicken breast halves
5 tbsp. fresh lemon juice
2 eggs
1 1/2 c. dry bread crumbs
1/2 c. grated Parmesan cheese
2 tsp. grated lemon peel
4 tbsp. butter
Lemon wedges

Directions:
Directions:
Pound each chicken piece to thickness of 1/2 in. between sheets of waxed paper. Place chicken in baking dish. Pour 4 tbsp. lemon juice over chicken and turn to coat. Let stand 10 min. Beat eggs with remaining 1 tbsp. 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 tbsp. 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 min. per side. Transfer to platter and keep warm. Repeat with remaining chicken in 2 more batches, adding 1 tbsp. butter with each batch. Garnish platter with lemon wedges and serve.

 

 

 

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