Preparation:
lay each breast half between sheets of plastic wrap pound to a thickness of 3/8-inch place into a 9x13x2-inch glass baking dish moisten with 4 tablespoons lemon juice, turning to coat on all sides cover and allow to marinate for 15 minutes combine eggs with remaining lemon juice and beat to mix well combine breadcrumbs, grated parmesan, and grated lemon zest-mix well moisten each chicken breast with the egg mixture, allowing excess to drip off drop into breadcrumb mixture and turn to coat evenly, shaking off excess season with salt and white pepper repeat with remaining chicken heat 2 tablespoons butter in skillet, over a moderate flame add 2 pieces chicken and saute for 2-3 minutes per side, until lightly browned and cooked through remove to a serving platter-keep warm repeat with remaining butter and chicken garnish with lemon wedges serve hot |
