4 boneless skinless chicken breast halves
3/4 cup plus 2 tablespoon grated parmesan cheese (about 2 oz)
3/4 cup fresh white breadcrumbs
1 tablespoon minced fresh parsley
1/8 teaspoon salt
1/8 teaspoon pepper
1 egg
1/2 cup milk
2 cups olive oil
2 tablespoon (1/4 stick) unsalted butter
2 tablespoon lemon juice
1 lemon, quartered
Fresh parsley sprig
A sophisticated version of fried chicken, served with lemon and butter.
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 and milk in medium bowl to blend. Dip chicken into egg mixture, then into breadcrumb mixture, coating completely and pressing to adhere. Shake off excess breadcrumbs.
Heat oil in heavy large deep skillet to 375o F. Add chicken and cook until golden brown and cooked through, about 4 minutes per side. Using tongs, transfer to paper towels and drain. Transfer chicken to platter. Melt butter in small saucepan. Mix in lemon juice and pour over chicken. Garnish with lemon wedges and parsley sprigs.