Lemon Chicken

• 4 chicken breasts, skinned and boned
• 4 to 5 Tbsp. olive oil
• 2 to 3 Tbsp. butter
• 2 cloves garlic, minced
• 1 egg, beaten with a bit of milk
• 3/4 c. Italian bread crumbs
• 2 lemons (about 1/2 c. juice)
• 1/2 c. white wine
• Romano or Parmesan cheese, grated

1. Heat oil and butter until very light, golden color.
2. Add garlic cloves.
3. Cook until slightly brown and remove.
4. Chicken breasts should resemble veal cutlets.
5. Dip chicken pieces into egg mixture, then into crumbs.
6. Gently brown in oil mixture for about 15 to 20 minutes.
7. Salt and pepper.
8. Place chicken in baking dish. Pour combined lemon juice and wine over top.
9. Sprinkle with grated cheese.
10. Cover and bake at 350u0b0 for 30 to 40 minutes.

chicken breasts, olive oil, butter, garlic, egg, italian bread crumbs, lemons, white wine, romano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1002261 (may not work)