Parmesan Chicken Fingers With Lemonpoultry 4 chicken breasts; skinned an 2 eggs; lightly beaten 1 1/2 cup bread crumbs; dry 2/3 parmesan; grated 1/2 cup butter 1 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. |
