Sesame Chicken Cutlets

• 1 egg
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. lemon juice
• 1 Tbsp. grated fresh lemon peel
• 1 Tbsp. toasted sesame seed
• 1/2 c. fine dry bread crumbs
• 2 chicken breasts, skinned, boned and halved
• 1/4 c. all-purpose flour
• 1/4 c. butter or oil (for frying)
• lemon slices
• chopped parsley

1. Beat egg in bowl.
2. Add salt, pepper, lemon juice and lemon peel.
3. Set aside.
4. Mix sesame seed and bread crumbs together. Place each breast half between 2 pieces of waxed paper and flatten to thickness of 1/4-inch with mallet.
5. Dip breasts in flour, then egg mixture, then crumbs.
6. Place in single layer on waxed paper. Refrigerate at least 1/2 hour before cooking.
7. Melt butter in large skillet over medium-high heat.
8. Add breasts and cook until golden brown on both sides, 3 to 4 minutes.
9. Serve on warm platter.
10. Garnish with lemon slices and parsley.
11. Makes 3 to 4 servings.

egg, salt, pepper, lemon juice, bread crumbs, chicken breasts, allpurpose, butter, lemon slices, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1064770 (may not work)