Parmesan-Crusted Lemon Chicken

• 6 each chicken breasts halved
• 5 tablespoons lemon juice
• 2 large eggs
• 1 1/4 cups bread crumbs
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated
• 2 teaspoons lemon zest grated

1. Pound each chicken piece to thickness of 1/2 inch between sheets of waxed paper.
2. Place chicken in baking dish.
3. Pour 4 tablespoons lemon juice over chicken and turn to coat.
4. Let stand 10 minutes.
5. Beat eggs with remaining 1 tablespoon lemon juice in medium bowl.
6. Combine bread crumbs, Parmesan and lemon peel in shallow dish.
7. Dip 1 chicken breast into egg mixture.
8. Dip into breadcrumbs to coat; gently shake off excess.
9. Season with salt and pepper.
10. Repeat with remaining chicken, egg mixture and breadcrumbs.
11. Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
12. Add 13 of chicken to skillet and saute until golden brown and cooked through, about 2 minutes per side.
13. Transfer to platter and keep warm.
14. Repeat with remaining chicken in 2 more batches, adding 1 tablespoon butter with each batch.
15. Garnish platter with lemon wedges and serve.

chicken breasts halved, lemon juice, eggs, bread crumbs, parmesan, lemon zest

Taken from recipeland.com/recipe/v/parmesan-crusted-lemon-chicken-41355 (may not work)