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.