Page 375 - Family cookbook v30_Neat

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Earlene Davison Giglierano

Parmesan Crusted Lemon Chicken

6 boneless skinless chicken breast halves

5 tablespoons fresh lemon juice (divided)

2 eggs

1‐1/4 cup dry breadcrumbs

1/2 cup grated parmesan

2 teaspoons grated lemon zest

Salt and pepper
Butter for frying (at least 4 tablespoons)

1. Pound chicken to 1/2 inch thickness. (You can put chicken inside of a bag and pound
with a rolling pin to prevent splatters.)

2. Place in baking dish and pour 4 tablespoons lemon juice over it, turning the chicken to
coat.

3. Let stand at least 10 minutes.

4. Beat eggs with 1 tablespoon of lemon juice.

5. Combine breadcrumbs, parmesan and lemon peel in a shallow dish.

6. Dip chicken breast into egg mixture, then into bread crumb mixture.

7. Season with salt and pepper.

8. Melt 2 tablespoons butter in skillet over medium high heat.

9. Add 1/3 of chicken to the skillet, cooking until golden brown and cooked through,

about 2 minutes per side.

10. Transfer to platter and keep warm while you fry the rest.

Note:

The secret of this recipe is to be sure to pound the chicken to the proper thinness. I beat it with a rolling pin.
Tastes good leftover and makes a great sandwich.