Title: Parmesan-crusted lemon chicken
 Categories: Chicken
      Yield: 6 Servings
 
      6    Chicken breasts - halves,
           -boneless, skinless
      5 tb Lemon juice - fresh
      2    Eggs
  1 1/4 c  Breadcrumbs - dry
    1/2 c  Parmesan -grated
      2 ts Lemon peel- grated
    1/2    Stick butter - (4
           -tablespoons)
           Lemon wedges
 
  Pound each chicken piece to thickness of 1/2 inch between sheets of
  waxed paper.  Place chicken in baking dish. Pour 4 tablespoons lemon
  juice over chicken and turn to coat.  Let stand 10 minutes. Beat eggs
  with remaining 1 tablespoon 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. [Note from me: Let breaded
  chicken sit on wax paper for at least 10 minutes and the coating will
  not fall off the meat when sauteeing.]
  
  Melt 2 tablespoons 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 minutes per side. Transfer to platter and
  keep warm. Repeat with remaining chicken in 2 more batches, adding 1
  tablespoon butter with each batch.  Garnish platter with lemon wedges
  and serve.