Yield: 4 servings

4 Chicken Breast Halves *
1 Egg
3/4 c Parmesan, Freshly Grated
1/2 c Milk
2 tb Parmesan, Freshly Grated
2 c Olive Oil
3/4 c Breadcrumbs, Fresh White
2 tb Butter, Unsalted
1 tb Parsley, Minced Fresh
2 tb Lemon Juice, Fresh
1/8 ts Salt
1 Lemon, Quartered
1/8 ts Pepper, Freshly Ground Parsley Springs

* Chicken breast halves should be skinned. ~————————————————————————- Flatten chicken breasts between sheets of waxed paper to thickness of 3/8 inch, using meat mallet or rolling pin. Mix cheese, breadcrumbs, minced parsley, salt and pepper in large bowl. Whisk egg with milk in medium bowl to blend. Dip chicken into egg, then into breadcrumb mixture, coating completely and pressing to adhere. Shake off excess breadcrumbs. Heat oil in heavy large deep skillet to 375

Share