Post by nini on Mar 22, 2009 12:46:10 GMT -5
Parmesan Chicken Fingers With Lemon
4 ea Chicken breasts; skinned an
2 ea Eggs; lightly beaten
1 1/2 c Bread crumbs; dry
2/3 ea 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.
4 ea Chicken breasts; skinned an
2 ea Eggs; lightly beaten
1 1/2 c Bread crumbs; dry
2/3 ea 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.
