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.