1 lb. skinless-boneless chicken breast
1 egg
1 tbsp. lemon juice
Bread crumbs (plain)
Grated Parmesan cheese
1 stick butter
Juice of 1 1/2 lemons
3 cloves crushed garlic (or to taste)
2 tsp. parsley
1/8 tsp. pepper
1 c. chicken broth
Slice chicken as cutlets or strips. Beat together with fork, 1 egg and 1 tablespoon lemon juice. Mix plain bread crumbs with grated Parmesan cheese (1 part cheese to 2 parts crumbs). Dip chicken pieces in egg mixture and then in bread crumbs mixture. Brown in oil. Set aside in baking dish.
For sauce: melt together 1 stick of butter and juice of 1 1/2 lemons. Add 3 cloves crushed garlic (or to taste), 2 teaspoons parsley, 1/8 teaspoon pepper and 1 cup chicken broth. Simmer 10 minutes; strain if desired. Pour over chicken in baking dish. Bake covered 40 minutes and then uncovered 15 minutes at 350 degrees. Serve chicken over rice.
