Parmesan Chicken Fingers with Lemon
<< Back	Poultry, 4 servings	Print

4 Chicken breasts; skinned an

2 Eggs; lightly beaten

1 1/2 c Bread crumbs; dry

2/3 Parmesan; grated

1/2 c Butter

Lemon wedges (optional)

Cut chicken breasts into strips about 4" long and 1/2" wide. Dip each strip into beaten eggs, then into mixture of bread crumbs. In large skillet, melt half of butter and cook chicken in single layer till crisp, about 3 minutes each side, adding more butter as necessary. Drain on paper towels and serve with lemon wedges, if desired.