Title: Parmesan chicken fingers with lemon
 Categories: Poultry
      Yield: 4 Servings
 
      4    Chicken breasts; skinned an
      2    Eggs; lightly beaten
  1 1/2 c  Bread crumbs; dry
    2/3    Parmesan; grated
    1/2 c  Butter
           Lemon wedges (optional)
 
    Cut chicken breasts into strips  about 4" long and 1/2" wide. Dip
  each strip into beaten eggs, then into mixture of bread crumbs. In
  large skillet, melt half of butter and cook chicken in single layer
  till crisp, about 3 minutes each side, adding more butter as
  necessary. Drain on paper towels and serve with lemon wedges, if
  desired.