Recipe for Parmesan Chicken Fingers With Lemon


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.

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