Parmesan-Crusted Lemon Chicken

6 boneless skinless chicken breasts
5 tbl. lemon juice
2 eggs
1 1/4 c. dry breadcrumbs (make your own out of SGWW bread)
1/2 c. grated parmesan
2 tsp. grated lemon peel
Lemon wedges
couple pads of butter
Salt & Pepper

Pound chicken between wax paper to 1/2 in. thickness. Place in baking dish and top with 4 tbl. of lemon juice, turn to coat. Let stand for 10 min.

In a shallow dish, beat eggs with remaining tbl. of lemon juice.
In another shallow dish, combine breadcrumbs, parmesan and lemon peel.

Dip chicken in egg mixture and then in breadcrumb mixture. Season with salt & pepper.

Melt a little butter in large skillet over med-high heat. Add chicken and saute until golden brown. Be careful not to turn chicken more than necessary, or breading will fall off.

Garnish with lemon wedges.