CHILL FOR 4 HOURS!
1. In food processor, process bread to fine crumbs. Transfer to shallow bowl. Place Parmesan in second bowl and egg mixture in third. Dip chicken first in parmesan, pressing cheese into chicken. Then dip chicken in egg and finally in breadcrumbs, pressing crumbs into chicken. Place on plate and refrigerate uncovered 30 minutes or up to 4 hours.
2. In large skillet, heat oil over medium heat. Add chicken and saute 5 minutes per side or until golden brown and cooked through. Serve with lemon wedges.
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|Serving Size: 1 Serving (67g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 36 (60%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 5.2mg||2 %|
|Sodium 112.1mg||4 %|
|Potassium 96.4mg||3 %|
|Total Carbohydrate 3.1g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 3.1g|
|Protein 3.2g||5 %|
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Calories per serving: 60
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